Cooked greens and crispy potatoes are great as a base for a skillet hash, but why not try something new? Pile into lightly charred corn tortillas, and top with vibrant toppings such as fresh cilantro and radishes to turn a one-note leftover into a tasty, satisfying main. Our trick for crispy potatoes without the added fat: After boiling and draining, we spread them out on paper towels to remove any extra moisture, then stir occasionally as they sauté for even browning on all sides. If you're starting without a batch of collard greens, wilt or sauté any hearty green like kale or chard.

Robin Bashinsky
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Credit: Greg DuPree; Styling: Lindsey Lower

Recipe Summary

20 mins
30 mins
Serves 4 (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • Bring 6 cups water and potatoes to a boil in a large Dutch oven or large saucepan over high. Cover, reduce heat to medium, and cook just until tender, about 10 minutes. Drain well; pat dry with paper towels.

  • Heat oil in a large nonstick skillet over medium-high. Add potatoes; cook until browned on all sides, about 10 minutes. Stir in paprika; cook 1 minute. Add greens and salt; cook 2 minutes or until thoroughly heated.

  •  Warm tortillas according to package directions. Place 1/2 cup potato mixture in each tortilla. Top evenly with cilantro, radishes, queso fresco, and hot sauce.

Nutrition Facts

409 calories; fat 14.1g; saturated fat 3g; mono fat 7g; poly fat 2.4g; protein 12g; carbohydrates 65g; fiber 8g; cholesterol 10mg; iron 2mg; sodium 464mg; calcium 273mg; sugars 5g.