sweet potato and kale hash

R and I have been rethinking a lot about the foods that we eat.  He has started to realize that gluten may not be so good for his system.  I have started to realize that I may not so lactose tolerant as I once was.  And as we get older, we want to make sure we are taking care of our bodies.  It is a lot harder than I thought.  It is definitely easier to get take-out Chinese than it is to cook a meal at home.  But we are trying!  And trying means it’s okay to come home with a carton of brownie chocolate swirl ice cream once in a while.

I am a huge fan of breakfast for dinner.  When I was little, my mom would make french toast for dinner!  It was absolutely my favorite.  I am a little biased though because breakfast foods are my favorite.  This dish has a nice savory component from the cumin and paprika that it doesn’t scream ‘just for breakfast’.  I used white skin sweet potatoes for the first time, and I was pleasantly surprised that they were a little less sweet.

Sweet Potato and Kale Hash 
Yield:  2-4 servings (depends on how much you eat at one time)
Adapted from Shared Appetite

Ingredients:
2 medium sweet potatoes, peeled and cut into a fine 1/4″ dice
2 shallots, finely sliced
1 red bell pepper, cut into a fine 1/4″ dice
2 – 3 cups kale
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
Generous pinch red pepper flakes (adjust accordingly)
Kosher salt
Black pepper
2-4 eggs
Extra virgin olive oil

Directions:
1.  Heat oil in a pan over medium heat.  Once heated, add everything but the eggs and kale.

2.  Cook the mixture for about 15-20 minutes with occasional stirring until the sweet potatoes are tender.

3.  Add the kale in the last 5 minutes of cooking.

4.  While the kale is cooking in the hash, heat oil in a pan over medium low.  Once hot, crack eggs into the pan and season with salt and pepper.

5.  Cover the pan until the whites are set.  The yolk should still be runny.

6.  Plate the hash and top with an egg.  Sprinkle a little pepper on top.

Go make this dish this week.  It was really good.  It is substantial enough for dinner.  Plus, I’m in love with kale and am constantly looking for new ways to use the uber-healthy vegetable.

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