Macro Perfect Potato, Kale, & White Bean Hash
Prep: 10-15 min
Cook: 10-15 min
Makes: 4
Calories: 388 g/serv
- Protein: 36g, (37%)
- Carb: 34g, (36%)
- Fat: 12g, (27%)
Ingredients
- 1 large russet potato, scrubbed (peeled if you like) and cut into a very small dice
- 2 tbs ghee or other preferred cooking fat
- 1⁄4 cup white onion, thinly sliced
- 1 can white beans, drained and rinsed
- 3 cups lacinato kale, cleaned and sliced into thin ribbons
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Red pepper flakes to taste
- 1⁄4 cup freshly shredded
- Parmesan cheese
- 4, 3 oz portions of rotisserie chicken breast
Instructions
- Cover skillet with a tight fitting lid and allow to cook for 7-9 minutes, tossing and flipping occasionally to ensure all sides of the potatoes are getting browned and crisp.
- Add the onions and white beans to the skillet with the potatoes and mix well and try to arrange in one layer on the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.
- Add the ribbons of kale and cook briefly until the kale wilts slightly.
- Remove from the heat and sprinkle in lemon zest, a spritz of lemon juice, salt, pepper and red pepper flakes.
- Separate into serving size and top with 3 oz of rotisserie chicken breast and a sprinkle of Parmesan cheese.
