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Why You'll Love This warm sweet potato and kale hash for slow winter mornings
- Easy to Make: This recipe is incredibly simple to prepare, with just a few ingredients and minimal cooking time.
- Healthy and Nutritious: Sweet potatoes and kale are both packed with vitamins, minerals, and antioxidants, making this dish a great way to start your day off right.
- Customizable: Feel free to add your favorite ingredients to make this recipe your own - from diced onions to crumbled feta cheese.
- Perfect for Meal Prep: This dish can be made ahead of time and reheated as needed, making it a great option for busy mornings.
- Delicious and Filling: The combination of sweet potatoes, kale, and crispy bacon is both satisfying and delicious, keeping you full until lunchtime.
- Great for Special Diets: This recipe is gluten-free, dairy-free, and paleo-friendly, making it a great option for those with dietary restrictions.
- Beautiful Presentation: The vibrant colors of the sweet potatoes and kale make for a stunning presentation, perfect for serving to guests or posting on social media.
- Cost-Effective: This recipe is budget-friendly and uses ingredients that are likely already in your pantry, making it a great option for those on a tight budget.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, kale, bacon, onions, and garlic. Sweet potatoes provide a natural sweetness and creamy texture, while kale adds a burst of nutrients and flavor. Bacon brings a smoky, savory element to the dish, while onions and garlic add a depth of flavor and aroma. When selecting sweet potatoes, look for ones that are firm and have a smooth, even skin. For kale, choose leaves that are dark green and have a slightly bitter taste. Bacon can be substituted with other meats, such as sausage or ham, and onions and garlic can be adjusted to taste.
How to Make warm sweet potato and kale hash for slow winter mornings
Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper.
Place the sweet potatoes on the prepared baking sheet, and roast in the oven for 45-50 minutes, or until tender when pierced with a fork.
In a large skillet, cook the bacon over medium heat until crispy, then remove from the skillet and set aside.
In the same skillet, add the diced onions and minced garlic, and cook until the onions are translucent and the garlic is fragrant.
Add the chopped kale to the skillet, and cook until wilted, stirring occasionally.
In a large bowl, combine the roasted sweet potatoes, cooked bacon, sautéed onions and garlic, and wilted kale, and stir to combine.
Using your hands or a spatula, shape the mixture into a flat, round shape, and cook in a large skillet over medium heat until crispy and golden brown, flipping occasionally.
Serve the warm sweet potato and kale hash hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.
Tips for Perfect Results
Choose sweet potatoes that are high in moisture, such as Yukon Gold or sweet potatoes, for the best results.
Cook the kale until it's just wilted, as overcooking can make it bitter and unappetizing.
A squeeze of fresh lemon juice can add a bright, citrusy flavor to the dish and help bring out the flavors of the other ingredients.
Try adding different seasonings, such as smoked paprika or garlic powder, to give the dish a unique flavor.
Add some diced ham or cooked sausage to make the dish more substantial, or serve with a fried egg on top.
Try adding different toppings, such as diced avocado or sour cream, to give the dish a unique flavor and texture.
Prepare the ingredients ahead of time and store them in the refrigerator until ready to cook, making it a great option for meal prep.
Use leftover sweet potatoes and kale to make a delicious and healthy breakfast or lunch the next day.
Common Mistakes to Avoid
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Overcooking the Sweet Potatoes:
Fix: Check the sweet potatoes regularly while they're roasting, and remove them from the oven when they're tender but still firm.
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Not Cooking the Bacon Crispy Enough:
Fix: Cook the bacon over medium heat, stirring occasionally, until it's crispy and golden brown.
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Not Using Fresh Kale:
Fix: Use fresh kale leaves and discard any wilted or brown leaves to ensure the best flavor and texture.
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Not Seasoning the Dish Enough:
Fix: Taste the dish regularly and add salt, pepper, and other seasonings as needed to bring out the flavors.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the dish a spicy kick.
Replace the bacon with roasted mushrooms or eggplant for a vegetarian version.
Add some chopped nuts or seeds, such as almonds or pumpkin seeds, to give the dish a crunchy texture.
Replace the bacon with gluten-free alternatives, such as gluten-free sausage or prosciutto, for a gluten-free version.
Storage & Make-Ahead
Store the cooked hash at room temperature for up to 2 hours, or until ready to serve.
Store the cooked hash in the refrigerator for up to 3 days, or until ready to serve. Reheat in the oven or on the stovetop until warmed through.
Store the cooked hash in the freezer for up to 2 months, or until ready to serve. Thaw overnight in the refrigerator and reheat in the oven or on the stovetop until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of sweet potatoes?
Yes, you can use different types of sweet potatoes, such as white or purple sweet potatoes, but keep in mind that the flavor and texture may vary. Yukon Gold sweet potatoes are a great all-purpose choice.
Can I add other ingredients to the hash?
Yes, you can add other ingredients to the hash, such as diced bell peppers or mushrooms, to give it more flavor and texture. Just be sure to adjust the cooking time and seasonings accordingly.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free, but be sure to check the ingredients of the bacon and any other add-ins to ensure they are gluten-free.
Can I freeze the hash?
Yes, you can freeze the hash for up to 2 months. Simply thaw overnight in the refrigerator and reheat in the oven or on the stovetop until warmed through.
Can I make this recipe in a skillet?
Yes, you can make this recipe in a large skillet on the stovetop. Simply cook the ingredients in the skillet over medium heat, stirring occasionally, until the sweet potatoes are tender and the hash is crispy and golden brown.
warm sweet potato and kale hash for slow winter mornings
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 cups fresh kale, stems removed and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 eggs
- 1 cup shredded cheddar cheese (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
Instructions
- Preheat the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the sweet potatoes. Place the diced sweet potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender.
- Sauté the onion and garlic. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the kale and spices. Add the chopped kale to the skillet with the onion and garlic. Cook until the kale is wilted, about 3-5 minutes. Stir in the smoked paprika.
- Combine the sweet potatoes and kale mixture. Once the sweet potatoes are done roasting, add them to the skillet with the kale mixture. Stir to combine.
- Form the hash. Using a spatula, shape the sweet potato and kale mixture into a flat layer in the skillet.
- Cook the eggs. Create 2-3 wells in the hash and crack an egg into each well. Cook until the whites are set and the yolks are cooked to your desired doneness.
- Top with cheese and herbs (optional). If using, sprinkle shredded cheddar cheese over the top of the hash. Top with chopped fresh parsley and chives.
- Serve and enjoy. Serve the warm sweet potato and kale hash hot, garnished with additional herbs if desired.
Recipe Notes
- Storage tip: Cool the hash to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the sweet potatoes and kale mixture up to a day in advance. Assemble and cook the hash just before serving.
- Substitution: Swap the sweet potatoes for diced butternut squash or carrots for a different flavor and texture.
- Pro tip: Use a cast-iron skillet to cook the hash, as it retains heat well and can be used to serve the dish.
- Variation: Add diced cooked bacon or sausage to the hash for added protein and flavor.
- Leftover idea: Use leftover hash as a topping for a breakfast burrito or as a side dish for a brunch gathering.
