I don’t really have much to say about this dish besides it was a pretty good breakfast and I could eat it again for lunch…and dinner. I like sweet potatoes and all the good stuff that comes with it. Apparently, if you eat a baked sweet potato instead of a baked white potato your blood sugar will rise about 30 percent less! And because one can’t get enough ‘super food powers’ just add some green, nuts and protein and you get a tasty and nutritious dish.
SWEET POTATO & KALE HASH (put an egg on it)
- 1 medium sweet potato, peeled and cut into small cube shapes
- 1 shallot or 1/2 of red onion, finely chopped
- 3-6 leaves of any kind of fresh kale finely chopped (I used Dino kale this time but any Kale will do)
- 1 teaspoon of cayenne pepper
- 1 teaspoon of Liquid Aminos (optional)
- 1/8 of chopped walnuts
- 1/8 of dry cranberries
- 1 tsp salt (use 1/2 tsp if you are not using the Aminos)
- Extra virgin olive oil
Coat a fry pan with some OOil (1 tbsp) Sauteed the onion/shallots in medium heat until translucent. Add the sweet potatoes, salt, cayenne and about 1 tbsp of water. Cover and cook about 8 minutes. Add more water if the potatoes are still uncooked and sticking to the pan. When the sweet potatoes are tender (just stick a fork into one cube and try). Once the sweet potatoes are cooked add the kale+optional aminos. Cover and cook for another 2-3 minutes. As the hash is finishing add the cranberries and walnuts. Divide (or not) the hash among 2 plates, topping each with one or more lightly fry eggs.
Some notes about this recipe:
- Make a bigger batch and keep in the fridge for those “what should I have for breakfast?” days. It re-heats great!
- If you are not a kale fan try substituting for spinach. Same goes for walnuts. If you don’t like them try pumpkin or sunflower seeds.
- Put one or more eggs on it.
- This measurements are not exact but this recipe was good for approximately 2 servings.
- The smaller you chop the sweet potatoes the quicker they will cook.