What to Cook: Sweet Potato & Kale Hash

Sweet Potato and Kale Hash

This hash can be a side dish or main, paired with eggs or cured salmon, or both. We like it because it is fast to make, easy to clean up (only one pan required), and an enjoyable way to get a powerful dose of vegetables. You can switch up the veg to use up whatever you have in your fridge.

Serves 4-6

2 rashers uncooked bacon (optional)
1 tbsp coconut oil or ghee, plus more if needed
145g sweet potato, diced
85g assorted root vegetables, diced (we love carrots and turnips here)
55g sweet peppers, diced
30g onion, diced
1 small bunch curly kale, de-stemmed and chopped into bite-size pieces
1 tsp finely chopped garlic
sea salt to taste

Cook the bacon, if using, in a large sauté pan over a medium-high heat, until crisp on both sides. (No oil is necessary, as the bacon will render its own fat.) Remove from the pan and let cool, leaving the fat in the pan.

Melt the coconut oil in the pan (use only ½ tbsp if you rendered the bacon in the pan). Add the sweet potatoes and root vegetables to the pan and sauté until mostly tender, 7-10 minutes. Add the sweet peppers and onion and cook for a further 5 minutes. Add the kale and garlic and sauté for approximately 1 minute. Season with salt and cook for a further 3-5 minutes. (If your hash becomes dry or begins to stick to the pan, add another tbsp of coconut oil.)

When all the vegetables are tender and the flavours have commingled, turn off the heat and add the reserved crisp bacon, if using. Serve hot.

Add cooked minced grass-fed beef or minced turkey to make this hash a hearty one-pan meal.

Extracted from Eat Drink Shine by Jennifer, Jessica & Jill Emich (Kyle Books, approx €25), out June 16. Photographs by Eva Kolenko.


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