Potatoes may be one of the most versatile foods and also one of my favorites. You know that question, “If you were stranded on an island, what is the one food you would take?” Or something like that, you know what I’m talking about. Anyway, I wouldn’t hesitate to say POTATOES!

And kale…that wonderful kale! When I first had it I thought is was the worst leafy green I had ever tasted. LOL. But now, it has won my heart!

Kale is another food that can be prepared in so many different ways; raw, sautéed, added to soups and stews (which is my favorite way).

Both of these vegetables are easy to grow.

Growing Sweet Potatoes and Kale

Sweet potatoes like warm soil. So it is best to plant them in the spring after the last spring frost has past. This gives it ample time to grow and mature.

Kale is super easy to grow! AND it is frost hardy, which means you can grow it through the fall and the winter if you are in warmer zones like I am in Fayetteville, North Carolina (zone 8a). Click HERE to find out what growing zone you are in.

So saying all that…

I really enjoy a good hash. Any hash will do. Mostly it’s because it is a throw-it-all-together-and-cook kind of meal. I love one-pot dishes!

This recipe is filling and can be tweaked to make into whatever you want. You can switch the kale for spinach or swiss chard, add scrambled tofu and veggie sausage, or switch out the sage for oregano. For meat eaters, you can add sausage or serve it as a side dish.

So many possibilities!

Oh yeah…

If you want to learn more about growing kale, sweet potatoes and other plants, or how to garden, let us know by clicking HERE or schedule a garden consult by clicking HERE! 31 Eden designs and installs kitchen gardens to grow all the food you want.

Happy cooking!

Kale and Sweet Potato Hash

Yield: 4

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This recipe is great to make ahead. Good for breakfast, lunch, or dinner.

Ingredients

3 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
3 tablespoons garlic, minced
1 teaspoon smoked paprika
1 tablespoon fresh sage, chopped or 1 teaspoon ground sage
4 links sausage, diced (can be vegan or not)
2 medium sweet potatoes, diced
2 cups kale, chopped
Salt and pepper, to taste
Red pepper flakes (to taste)
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Directions

Heat the olive oil in a large, heavy skillet over medium-high heat.
Add the onion, pepper, garlic, sage and sausage. Cook until you can smell the awesome combo in the pan. About 5 minutes.
Add the sweet potatoes and cook another 10 minutes, or until the potatoes are tender.
Add the kale to the skillet, and cook about 5 minutes. Mix occasionally.
Season with salt, pepper, and red pepper flakes (if using). Cook 3 more minutes.
Top with the parsley and serve.

Notes:

I don't add the salt and other seasonings until then end because I like the natural flavors of the veggies to mature in the pan first. Also, depending on the type of sausage you use, the salt and seasonings from that will add flavor to the potatoes. This helps to avoid a salty dish.