Sweet Potato Hash - updated with Brussels, Kale and Pumpkin Seeds
Author: Heather Bursch | shemadeitshemight.com
  • 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
  1. In a large skillet with a lid available, heat and melt 1 tablespoon of fat on medium-high heat for about a minute.
  2. 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.
  3. 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.
  4. If using, add your kale and pumpkin seeds to the pan and stir around until combined. Recover for 1-2 minutes more.
  5. 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.
*Note: I have played with the numbers in this recipe. If your pan conducts heat too fast or you use olive oil, your potatoes can burn quickly so don't use a high temperature. Clarified butter and coconut oil have a higher smoking point, and I love the taste. Also, if you like your potatoes more done, give it 5 minutes and 5 minutes rather than 4 minutes and 4 minutes. Practice your hash until you get it just right for you!
Makes 2 servings!
Recipe by She Made It She Might at http://shemadeitshemight.com/2014/07/06/my-everyday-breakfast-sweet-potato-hash/