According to my Instagram, I made this breakfast hash eight weeks ago for the first of many times since.
Staples in my kitchen now include sweet potatoes, eggs, and brussels sprouts. While this sweet potato hash is great and on my list weekly, the gift in this recipe is the method I learned from making this pan-roasted vegetable hash a few months ago.
If you are looking for a quick breakfast version (or lunch and dinner!) that doesn’t grow old and might just become your go-to, give it a try. And watch out, your housemates young and old, and quite possibly even your pets will be begging you to share.
This was Evie’s 2nd breakfast today, but I cannot resist this face.
|Sweet Potato Hash - updated with Brussels, Kale and Pumpkin Seeds|| |
- 1 sweet potato or yam peeled and diced (about 2 cups)
- 1 large handful of brussels sprouts, ends cut off and sprouts halved (about 1 cup)
- 1 cup of kale, stem removed and leaves chopped into small pieces (optional)
- 1 tablespoon of toasted pumpkin seeds (optional)
- 1 - 2 tablespoons of olive oil, coconut oil, or clarified butter (or any combination of fat)
- salt and pepper
- In a large skillet with a lid available, heat and melt 1 tablespoon of fat on medium-high heat for about a minute.
- Add diced potatoes and brussels sprouts. Make sure the sprouts are laying on their flat side, sprinkle with a little salt. Turn heat down to medium, cover with a lid and don't disturb for 4 minutes.
- After 4 minutes, lift the lid and stir. If any pieces are getting too brown, turn your heat down a bit and if necessary add a bit more fat. Recover and don't disturb for 4-5 more minutes.
- If using, add your kale and pumpkin seeds to the pan and stir around until combined. Recover for 1-2 minutes more.
- Your potatoes should be tender and slightly brown, your kale will be soft, not crispy. If your hash needs more time, give it a minute or so longer to cook. If you'd like it to crisp up a bit more, remove the lid let it cook for a bit longer without over-stirring.
Notes on this recipe:
– Don’t be tempted to cut back on the amount of oil/fat that you use in this recipe until you have your method down. It is crucial so that the veggies don’t stick to your pan too much.
– This can be doubled but may need 2 pans to keep vegetables in a single layer.
Once you’ve mastered your method, you can experiment with all your favorite vegetable combinations (and then share them with me please!)