Chimichurri Hash Bowl

A bowl of crispy potatoes, vegetables, and a delicious chimichurri you’ll want to put on everything!

Seeing the ingredients list for this chimichurri might be surprising….celery, mint, basil, parsley all mixed with a lot of kale. And it is DELICIOUS. I modified this recipe from Matty Matheson on his recipe for steak sandwiches with kale chimichurri, linked here. I was so intrigued I had to do it myself and I was blown away. You can taste every specific ingredient on its own as well as how it blends with all the other herbs. Even celery, which I don’t particularly like, brought so much flavor! Seriously, have I convinced you how yummy this is yet??

And the chimichurri is just the topping. Crispy potato and sweet potato hash browns, roasted red peppers, veggies, and protein all come together in bowl heaven!

If my description hasn’t been enough here’s a little bit more about kale! Fun fact: kale stands for headless cabbage, “The botanical name of kale is B. oleracea and variety acephala which means ‘cabbage of the vegetable garden without a head’” (Manchali, 94). In a study about calcium absorption in females from kale and milk, researchers saw “absorption of kale calcium was excellent in all 11 subjects, with no value being < 30%” (Heaney, 656). It has the highest protein content of all the cruciferous vegetables with 3.3% (Manchali, 95). Cancer preventative compounds as well as anti-microbial effects have also been found in kale (Manchali, 97-103). Basically, this headless cabbage is really good for you. Try it out in this Chimichurri Hash Bowl :)

This recipe yields 4 cups of chimichurri, if you want less just reduce the ingredients.



3 cups kale

2 celery ribs

2 jalapeno’s

2 cloves garlic

1 lemon, zest and juice

½ cup fresh cilantro

¼ cup fresh mint

¼ cups fresh basil

1-2 cups olive oil


1 small russet potato

1 small sweet potato

3 Tbsp olive oil

1 tsp salt

½ tsp garlic powder

1 can kidney beans

1 red pepper

1 small head broccoli

1/2 red onion

Serves: 2


1. Wash and scrub potatoes, remove the skin if you prefer (I left it on). Shred the potatoes and rinse in a fine sieve until the water runs clear. Place in a bowl lined with a towel and squeeze all the excess water out. Place on a plate to dry for 10 minutes.

2. Preheat the oven to 400 degrees F. Slice the red pepper into 4 large pieces. And the onions into big slices. Place with skin side out on a baking tray with parchment paper. Drizzle with olive oil and place in the oven on the middle rack for 12-15 minutes. If you would like to remove the skin of the pepper you can but I also left mine on!

3. Prepare the chimichurri. Remove the stem and finely chop, place in a large bowl with the rest of the ingredients. Half the celery ribs long ways and finely chop. Cut up the jalapeno’s, leaving the seeds and ribs in if you like heat! Mince garlic, zest the lemon and juice it. Finally, finely chop the cilantro, mint and basil and cover everything with the olive oil. Mix together, you want everything coated with the olive oil. And if you want it to be more dressing-like feel free to add more olive oil!

4. In a large skillet, heat the oil on medium heat until glossy. Put potatoes in the pan and spread them out in an even layer and cook undisturbed for 5 minutes. Stir them around and press into an even layer again leaving for 3-5 minutes. Continue this process until the potatoes are cooked and crisped to your liking.

5. Place half of the potatoes, half of the red pepper, (sliced), half of the onion, half of the kidney beans (drained), half the head of broccoli (chopped) and ¼ cup or more chimichurri in a bowl and serve.

Works Cited

Manchali, Shivapriya, et al. “Crucial Facts about Health Benefits of Popular Cruciferous Vegetables.” Journal of Functional Foods, vol. 4, no. 1, 2012, pp. 94–106.

Heaney, Robert P, and Connie M Weaver. “Calcium Absorption from Kale.” The American Journal of Clinical Nutrition, vol. 51, no. 4, 1990, pp. 656–657.

Author: Lucy Lafranchise

Photographer: Jack Klipfel