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Potatoes, Kale and Mushrooms Skillet

Potatoes, Kale, and Mushrooms Skillet

Once in a while, meal ideas are pouring like Spring rain, and sometimes I am puzzled and can’t think of anything creative or new to share with you.

It was clean “my fridge” day. Seriously, I get the best ideas and the most creative when I have fewer ingredients to work with. Thus that’s how Potatoes, Kale and Mushrooms Skillet was born.

You can serve it with steak, chicken or on its own. Like I said, very hardy and satisfying indeed.

Click here for more Potato recipes.

I had around 2 measures of Kale remaining from my smoothies, and about 5 potatoes, 1 pack of unused Golden oak Shiitake mushrooms, which I was saving for a broth, and 3 baby Bella mushrooms.

The taste was totally remarkable. My husband, Nebs suggested adding sauteed Italian sausage on top, but I kept it somewhat simple, although I am so adding sausage to try next time. So let’s get to work…

Potatoes, Kale, and Mushrooms Skillet


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Potatoes, Kale, and Mushrooms Skillet

Course Main Course, Side Dish
Cuisine American
Keyword side dish, meatless,
Author Sandra | Sandra’s Easy Cooking


  • 2-3 tbsp. Oil
  • 5   Potatoes cubed {Medium Size}
  • 2 cups chopped Kale
  • 1/2 pack Golden oak Shiitake mushrooms optional
  • 1 cup Sliced Baby Bella Mushrooms
  • Salt and ground black pepper to taste
  • 1 teaspoon Dry parsley
  • 1 sprig Rosemary or Thyme


  1. Heat the skillet and add oil. Let the oil heat up.
  2. Meanwhile, peel the potatoes and cut into small cubes, try to keep the potatoes equally sized. Dry the potatoes with paper or cotton towel, and place them in the heated skillet. Be careful because it might start to sprinkle oil all over.
  3. Lower the heat on medium and let the potatoes cook. Be close by, and turn potatoes on the other side often. Just keep turning so they can cook equally and at the same time.
  4. Season with a pinch of salt and pepper, then add a sprig of Rosemary or Thyme and sprinkle of dry parsley.
  5. While potatoes are cooking, wash kale and chop off, it’s not chopped already. It’s a rough chop, and you shouldn’t worry too much because the size will decrease, just like spinach.
  6. Just before cooking, you should lightly wash mushrooms, and rub them dry with kitchen towel, then slice.
  7. After the potatoes are almost done (3-4 minutes before they’re done), add kale, stir, then add sliced mushrooms.
  8. Stir again, then maybe add one more good pinch of salt and ground black pepper, and the rest of the dry parsley.
  9. Let that cook 3-4 minutes.
  10. Serve immediately.

Recipe Notes

  • You can use any mushrooms that you have. Example: Instead of the Shiitake you may use 1/2 pack of baby Bella, or white button mushrooms, or even one or two portabellas. You can use more or less.
  • Kale: if you don’t have kale, spinach is a good substitute.
  • Oil: Any oil that can handle high heat will work, even Crisco shortening. This is not high maintains recipe, and you should use whatever you feel is going to give you an awesome flavor; peppers, green beans, collard greens, etc. Another idea for this meal, you could start to brown the potatoes a bit, then transfer it in the preheated oven at 400 degrees Fahrenheit.

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