Potato, Kale, And White Bean Hash

• 1 large russet potato, scrubbed and cut into a very small dice
• 1 tbsp olive oil
• 1/4 cup white onion, thinly sliced
• 1/2 can great northern beans
• 2 cups of kale sliced into thin ribbons
• 1 lemon, zested
• 1/4 cup parmesan cheese, shredded
• salt and black pepper to taste
• Crushed red pepper flakes to taste

1. Heat olive oil in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
2. Add the onions and the white beans to the skillet with the potatoes, mix well and gently arrange the beans and onions into a single layer in the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.
3. Add the ribbons of kale and cook briefly until the kale wilts slightly. Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.

russet potato, olive oil, white onion, great northern beans, lemon, parmesan cheese, salt, red pepper

Taken from www.epicurious.com/recipes/member/views/potato-kale-and-white-bean-hash-51491621 (may not work)