Potatoes, Kale and Mushrooms Skillet

Some days, meal inspiration flows like spring rain—effortless and refreshing. Other days? Total blank. But honestly, those “clean out the fridge” days often bring out the most creativity in my kitchen. That’s exactly how this Potatoes, Kale and Mushrooms Skillet came to life.

With just a few humble ingredients—baby potatoes, fresh kale, and baby bella mushrooms—I whipped up something warm, rustic, and seriously satisfying. You can have it as a side dish or main meal. I mean why not?

This dish is:

• Vegetarian, unless you use beef tallow. There are is olive oil or coconut oil you could use instead.
• Budget-friendly. If you don’t have kale, use spinach. It is very budget friendly recipe.
• Packed with nutrients and earthy flavor
• Perfect as a side or a standalone main dish

My husband, suggested tossing in sautéed Italian sausage—so next time, that’s happening. But for now, let’s keep it simple and delicious

What to Serve It With

Protein Pairings:

• Grilled steak – A juicy ribeye or sirloin makes a hearty, comforting meal.
• Pan-seared chicken thighs or breasts – Lightly seasoned or with garlic herb butter.
• Seared salmon – Adds healthy fats and balances beautifully with the earthy mushrooms.
• Sautéed Italian sausage – Crumbled or sliced on top, as your husband suggested—so good!
• Poached or fried eggs – Perfect for a vegetarian twist; the yolk adds richness.

Fresh Additions:

• Simple green salad – Tossed with lemon vinaigrette for a refreshing contrast.
• Cucumber-yogurt sauce or tzatziki – Adds creaminess and tang.
• Crusty sourdough or flatbread – For scooping every bite or mopping the skillet.

Cozy Extras:

• Roasted cherry tomatoes – Bring a pop of sweetness and acidity.
• Caramelized onions – Layered on top for extra depth.
• Shaved Parmesan or feta – Sprinkled over the top before serving.

RECIPES YOU MIGHT LIKE:

PHYLLO DOUGH POTATO PIE ROLLS

COLCANNON WITH KALE AND BACON

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

SKILLET:

Nonstick Ceramic Frying Pan Skillet, Non-Toxic

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Yield: Serves 4

Potatoes, Kale and Mushrooms Skillet

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 450g (1 lb) baby potatoes, halved (water + salt)
• 225g (8 oz) baby bella mushrooms, sliced
• 100g (3.5 oz) golden oak shiitake mushrooms, sliced (or substitute any mushrooms)
• ½ medium onion (about 70g), thinly sliced
• 2 cups (60g) chopped fresh kale, stems removed
• 2 tablespoon (30g) beef tallow, ghee, or neutral oil
• 1 tablespoon (15ml) olive oil, more if needed
• ½ teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 tablespoon dried parsley

Garnish:

• Chopped fresh parsley
• Chopped green onion

Instructions

Prep the Potatoes

1. Wash and slice the baby potatoes in half. Place them in a pot with a pinch of salt and cover with water.
2. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender.
3. Drain and set aside.

Sauté the Veggies

1. In a large skillet, heat the beef tallow (or ghee/oil) over medium-high heat. Add sliced onions and mushrooms.
2. Cook for about 8 minutes, stirring occasionally, until softened and slightly caramelized.
3. Add chopped kale to the skillet. Sauté until it wilts and reduces in volume—about 3–4 minutes. Season lightly with salt and pepper. Set this mixture aside.

Crisp the Potatoes

1. In a separate skillet, heat olive oil and an extra dab of tallow or oil over medium-high heat.
2. Add the boiled potatoes, season with salt, pepper, parsley, and (if using) a pinch of Creole seasoning.
3. Sauté for 8–10 minutes, turning occasionally, until golden and crisp on all sides.

Combine and Finish

1. Return the mushroom-kale mixture to the skillet with the potatoes. Stir gently to combine.
2. Taste and adjust seasoning if needed. Let it cook together for 1–2 more minutes so the flavors marry.

Serve Warm

1. Serve as-is, or top with sautéed sausage for a heartier version. It pairs beautifully with grilled steak or chicken, too.
   

Notes

Make it vegan: Use olive oil or coconut oil instead of tallow.
Boost the protein: Top with a poached egg or crumbled tofu.
Don’t overcrowd: Cook potatoes separately from mushrooms and kale because we want potatoes to brown instead of mush.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 189Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 305mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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