Winter Skillet Hash

• 2 tablespoons olive oil, plus more if desired
• 1 small onion, minced
• 1 clove garlic, minced
• 1 large russet potato, diced small (not bigger than 1/2-inch)
• 1 pound ground turkey
• 2 teaspoons fresh sage, minced ( or 1/2 teaspoon dried)
• 1 bunch tuscan kale, chopped into 1/2-inch-wide strips (about two overflowing handfuls)
• kosher salt
• freshly ground black pepper

1. In a large skillet, heat the olive oil over medium-high.
2. Saute the onions and garlic until they begin to color and soften, about 5 minutes.
3. Add the potatoes and saute for 2 minutes. Lower the heat to medium-low. Continue to cook the potatoes, onions, and garlic, stirring frequently to prevent scorching, for 15-20 minutes, or until the the potatoes just start to become tender.
4. Push the potatoes to one side of the pan. Add the turkey and sage to the empty side of the pan. Raise the heat to medium-high. Saute the meat, breaking it apart and adding in a bit more olive oil if necessary. Cook until done, about 5 minutes.
5. Add in the kale, folding it and the meat and potatoes together. Continue to cook the hash for another few minutes until the kale turns bright green and just begins to wilt.
6. Season with salt and pepper to taste.
7. If you like a crispy crust, add in another tablespoon of olive oil and turn up the heat to high, pressing the hash down with a flat spatula and continuing to cook for a couple of minutes until well-browned.
8. Serve hot. Eat it as is, or try any of these to garnish: fried eggs, grated cheese, hot sauce, sour cream, sliced avocado, or freshly minced herbs.

olive oil, onion, clove garlic, russet potato, ground turkey, fresh sage, tuscan kale, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/2319-winter-skillet-hash (may not work)