• In a large skillet with a lid ready, heat and melt 1-2 tablespoon of fat on medium-high heat for about a minute.
• Add diced potatoes and Brussels sprouts. Make sure the sprouts lie flat and sprinkle with a bit of salt. Turn heat down to medium, cover with a lid, and don't disturb for 4 minutes.
• After 4 minutes, lift the lid and stir. If any pieces are getting too brown, turn your heat down a bit, and if necessary, add a bit more fat. If using, add your kale and pumpkin seeds, add to the pan, and stir around until combined.
• Recover and don't disturb for 4-5 more minutes.
• Stir and test a potato with a fork to see if it's tender to your liking.
• Your potatoes should be tender and slightly brown. Your kale will be soft, not crispy. If your hash needs more time, cook it a minute longer. If you'd like it to crisp up more, remove the lid and cook for a bit more without over-stirring.

*Note: I have played with the numbers in this recipe. If your pan or gas stove conducts heat fast or you use an oil or butter with a higher smoking point, your potatoes can burn, so keep your pan on lower heat and turn it down, or cook longer if necessary. Practice your hash until you get it just right for you!