Mary-Kate and Ashley Olsen have given a rare interview about their ‘discreet’ life
Mary-Kate and Ashley Olsen have given a rare interview about their ‘discreet’ life

Holly O'Neill

Harvey Weinstein to be extradited to Los Angeles to face sexual assault charges
Harvey Weinstein to be extradited to Los Angeles to face sexual assault charges

Jennifer McShane

Rob Delaney on grief: ‘I couldn’t believe that my baby had died’
Rob Delaney on grief: ‘I couldn’t believe that my baby had died’

Jennifer McShane

The Spice Girls are releasing a previously unheard track for their 25th anniversary
The Spice Girls are releasing a previously unheard track for their 25th anniversary

Sarah Finnan

Stuck in a life rut and ready for a change? Here’s how to make it happen
Stuck in a life rut and ready for a change? Here’s how to make it...

Niamh Ennis

‘My twin sister had a baby and it’s changed how I feel about motherhood’
‘My twin sister had a baby and it’s changed how I feel about motherhood’

Jennifer McShane

Gucci’s latest interiors collection is a little mystic, a touch retro, and incredibly Gucci
Gucci’s latest interiors collection is a little mystic, a touch retro, and incredibly Gucci

Megan Burns

6 gripping post-#MeToo books made for bedtime reading
6 gripping post-#MeToo books made for bedtime reading

Jennifer McShane

Saoirse Ronan and Paul Mescal to star in sci-fi film
Saoirse Ronan and Paul Mescal to star in sci-fi film

Holly O'Neill

Light, flowy trousers for in-between summer days
Light, flowy trousers for in-between summer days

Megan Burns

Image / Editorial

What to Cook: Sweet Potato & Kale Hash


by Meg Walker
15th Jun 2016
blank

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

Ingredients
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

Method
Cook the bacon, if using, in a large saut? 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 – tbsp if you rendered the bacon in the pan). Add the sweet potatoes and root vegetables to the pan and saut? 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 saut? 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.

Tip
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.