Savory Sweet Potato and Kale Hash (classic)
Printed from Inclusive Kitchen — Savory Sweet Potato and Kale Hash
Savory Sweet Potato and Kale Hash is a delightful dish that brings together the earthy sweetness of sweet potatoes and the robust flavor of kale. This classic version is not only a feast for the eyes with its vibrant colors but also a nutritional powerhouse, making it a perfect choice for breakfast, brunch, or even a light dinner. The combination of crispy sweet potatoes and tender kale, seasoned with garlic and spices, creates a comforting meal that warms the soul.
Historically, hash has its roots in the culinary traditions of the 18th century, where leftover meats and vegetables were combined and cooked together. This dish takes that concept and elevates it with the addition of sweet potatoes, which have become a staple in American cooking, especially in the South. Kale, once considered a humble green, has enjoyed a renaissance in recent years, celebrated for its health benefits and versatility.
To prepare this dish, you’ll need a few simple ingredients and some basic kitchen equipment. A large skillet or cast-iron pan is ideal for achieving that perfect crispy texture on the sweet potatoes. The key is to allow the sweet potatoes to cook undisturbed for a few minutes before stirring, which helps them develop a lovely golden crust. And remember, the more colorful your plate, the happier your taste buds will be—after all, who said healthy eating had to be boring?
So gather your ingredients, roll up your sleeves, and let’s get cooking! This Savory Sweet Potato and Kale Hash is sure to become a favorite in your household, and who knows, it might even inspire a few dance moves in the kitchen. Just be careful not to trip over the dog while you’re at it!
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 4 cups kale, stems removed and chopped
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large eggs
- 0.25 cup fresh parsley, chopped
Instructions
- Start by gathering all your ingredients and equipment. You will need a large skillet or cast-iron pan, a cutting board, and a sharp knife. This will ensure you have everything at hand for a smooth cooking process.
- Peel and dice the sweet potatoes into small cubes, about 1/2 inch in size. This size allows them to cook evenly and develop a nice crispy texture. Set them aside while you prepare the other ingredients.
- In your skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the diced sweet potatoes to the skillet, stirring to combine with the onions. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and golden brown.
- While the sweet potatoes are cooking, wash and chop the kale into bite-sized pieces. Removing the stems helps to avoid any tough bits in your hash. Set the chopped kale aside for later.
- Once the sweet potatoes are tender, add the minced garlic and smoked paprika to the skillet. Stir well and cook for an additional 1-2 minutes until the garlic is fragrant but not burnt.
- Add the chopped kale to the skillet, stirring to combine with the sweet potatoes. Cook for another 5-7 minutes, or until the kale is wilted and tender. This step adds a lovely green color and a nutritional boost to your dish.
- While the hash is finishing up, you can prepare the eggs. In a separate non-stick skillet, cook the eggs to your liking—fried, poached, or scrambled work well. If you prefer your eggs sunny-side up, cook them until the whites are set but the yolks remain runny.
- Once the kale is tender and the eggs are cooked, remove the skillet from heat. Taste the hash and adjust the seasoning if necessary, adding more salt or pepper to suit your preference.
- To serve, divide the sweet potato and kale hash among four plates. Top each serving with a cooked egg and sprinkle with chopped fresh parsley for a pop of color and flavor.
- Enjoy your Savory Sweet Potato and Kale Hash warm, and feel free to add hot sauce or your favorite condiment for an extra kick. This dish is perfect for breakfast, brunch, or even a light dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat, adding a splash of water to help steam the hash back to life.
Nutrition (per serving)
- Calories: 350
- Carbs g: 45
- Protein g: 12
- Fat g: 15
- Sugar g: 5
