kale and potato hash with sumac, thyme and cumin

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kale and potato hash with sumac, thyme and cumin

Suitable for vegans
Category Main course
Serves 4
Preparation 5-10 minutes
Cooking 20 minutes

Rating: Rated 5 / 5 (1 ratings)

Cold weather calls for comforting bowl food, and recipes that are packed with flavour and immune boosting ingredients. The kale is the star of this dish, adding a super green ferrous bite that complements the sharp citrus of the sumac, and warming earthiness of cumin and thyme.

A great recipe to use up any leftover baked or boiled potatoes or cooked kale. On the table in less than half an hour - all that's needed is to decide what to top your kale and potato hash with. I like to serve this with a spoonful or 2 of thick yogurt and an extra sprinkling of sumac, but a fried egg would be a very welcome addition, as would a crumbling of a sharp fresh cheese, such as feta, or soft grilled tomatoes. The choice is yours...


  • 2 handfuls kale - washed and finely chopped
  • 1 onion
  • 1 tbsp sumac
  • 1 tsp chopped fresh thyme leaves
  • salt and pepper
  • 250g cooked potatoes (leftover baked or boiled potatoes) chopped
  • thinly sliced 2 cloves garlic, crushed
  • 1 tsp cumin seeds
  • 1 tbsp oil


Stage 1

heat the oil in a large frying pan, add the sliced onion, cumin seeds and thyme and fry until the onions are softened and caramelized on the edges.

Stage 2

stir in the crushed garlic and sumac, then add the chopped potato and kale. Continue to cook until the kale is softened, and the potatoes are golden brown. Check for seasoning, adding salt and pepper taste. Serve hot.


kale and potato hash with sumac, thyme and cumin


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Recipe author

Added by: De Tout Coeur Limousin
Added on: 28th January 2017

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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