Potato Kale and Fennel Hash
Ingredients
- 3 tablespoons canola oil
- ¾ pound potatoes, cut into ½-inch pieces
- 1 large bulb fennel, chopped
- kosher salt and black pepper
- 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
- hot sauce, for serving
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