Potatoes, potatoes, potatoes…
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!
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. So many possibilities. Check out my other hash recipe and let me know which you like best!
What combination do you like with potatoes?
Sweet Potato and Kale Hash
This is not your average hash! Bursting with flavor, good to make ahead, and even to freeze.
- 2 TBS olive oil
- 1/4 red onion, diced (or more)
- 1 large sweet potato, diced into quarter inch cubes
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 tsp salt
- 1/4 tsp rubbed sage
- 1 tsp paprika
- 1/4 tsp red pepper flakes (optional)
- 1 vegan sausage link, diced in quarter inch cubes (I use field roast or 2-3 morning star breakfast sausage)
- 2 stalks kale, stripped and chopped
- Step 1 Heat a cast iron skillet or pan on medium-high heat, and add the olive oil.
- Step 2 Add the onions and cook for 3 minutes.
- Step 3 Add in the diced sweet potatoes and cook for 5-7 minutes, until almost tender and slightly browned. Be sure to occasionally move the potatoes around the pan for an even cook.
- Step 4 Add the red and green bell peppers, and cook for an additional 5 minutes.
- Step 5 Add the salt, rubbed sage, paprika, and red pepper flakes (if using). Stir to combine.
- Step 6 Add the kale and cook for another 4 minutes or until potatoes are tender.
- Step 7 Enjoy!!