Description
A healthy and flavorful hash featuring sweet potatoes, kale, and turmeric, perfect for a New Year’s brunch or any day.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bunch kale, stems removed and chopped
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- Optional: 1 fried egg for topping
Instructions
- Toss diced sweet potatoes with olive oil, turmeric, cumin, salt, and pepper.
- Spread sweet potatoes in a single layer on a baking sheet.
- Roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.
- While sweet potatoes roast, sauté red onion and garlic in a large skillet over medium heat until softened.
- Add chopped kale to the skillet and cook until wilted.
- Add the roasted sweet potatoes to the skillet with the kale mixture.
- Stir to combine and cook for an additional 2-3 minutes.
- Serve hot, topped with a fried egg if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- You can substitute other leafy greens for kale.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast/Brunch
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
