Potatoes, Kale, and Mushrooms Skillet

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