As I looked through my refrigerator for inspiration last night, I knew I wanted breakfast-for-dinner, but hoped I had something on hand that would jazz up my go-to eggs, potatoes, and turkey bacon. That I could make in about half an hour. That was really healthy. That I could eat during Passover.
A tall order, but this hash delivered.
“Hash” usually refers to a dish that has not only potatoes and spices, but also meat – and that is the cooking rule I will break today. Packed with healthy, bright ingredients, this hash has a ton of vegetables, spices, and flavor – and even a fruit! – and would be equal to not only scrambled or poached eggs, but can also be served as a side dish with any meat, like a grilled steak or baked chicken. Looking for a new staple potluck dish? Just “Pin” this post for later! This is going on my list of great dishes to bring to work for lunch or snacks, as well.
- two medium sweet potatoes, peeled and diced to under ½"
- one sweet onion, diced to under ½"
- two medium apples, diced to under ½"
- 1 bunch lacinato kale, sliced into thin ribbons and then roughly chopped
- 1 t ground cumin
- 1 t sweet paprika
- 1 t fresh lemon juice
- salt + pepper, to taste
- Heat a large sauce pan or skillet over medium-high heat. When it is preheated, add extra virgin olive oil.
- When the olive oil is shimmering, tilt the pan to coat it with the oil.
- Add the sweet potatoes and onions. Let brown for 5 minutes. Then stir once, flipping the potatoes and onions to brown and cook the other sides.
- After a few more minutes, test a piece of sweet potato (by eating it!). You are ready for the next step when it's tender.
- Add the cumin and paprika and stir.
- Add the apples and stir.
- Add the kale, distribute the lemon juice evenly over the kale, and stir the whole mixture together.
- Cook until the kale wilts (cover for a minute if it needs a little help), and take a taste to see if you want to add salt or pepper. Start with pepper - and I bet you won't need much salt - it's pretty flavorful!
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