Sweet Potato Hash with Brussels Sprouts and Kale
Author: Heather Bursch
  • 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
  • 1 tablespoon of toasted pumpkin seeds
  • 1 - 2 tablespoons of olive oil, coconut oil, or clarified butter (or any combination of fat)
  • salt and pepper to taste
  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 sprouts. Make sure 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. Dump your kale and pumpkin seeds into the pan and stir around until combined. Recover your pan for 1-2 minutes more.
  5. Your potatoes should be tender and slightly brown, your kale will be soft, not crispy. If it needs more time, give it a minute or so more.
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 easily so don't use high heat. 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/2016/06/23/the-story-and-search-of-my-everyday-food/