Kale Roasted Sweet Potato Hash Food
KALE & ROASTED SWEET POTATO HASH
This one-pan hash makes an easy fall dinner or a simple dish for a healthy brunch. You can even poach the eggs ahead of time--slip them into steaming-hot water to rewarm them just before serving.
Provided by Hilary Meyer
Categories Healthy Vegetarian Kale Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Place a large rimmed baking sheet in the oven; preheat oven to 425 degrees F.
- Toss sweet potatoes and onion with 1 Tbsp. oil, 1/2 tsp. garlic powder, and 1/4 tsp. salt in a medium bowl. Spread in an even layer on the heated baking sheet. Roast for 20 minutes.
- Toss kale with the remaining 1 Tbsp. oil, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Remove the pan from the oven, stir the vegetables, and place the kale on top. Continue roasting until the sweet potatoes have softened and are beginning to brown and the kale is wilted and slightly crisp, about 10 minutes more. Stir to combine.
- Meanwhile, bring 2 inches of water in a wide pot to a boil. Reduce heat to medium-low to maintain a gentle simmer. Crack each egg into a small bowl and slip them, one at a time, into the simmering water, taking care not to break the yolks. Poach for 4 minutes for soft-set, 5 minutes for medium-set, and 8 minutes for hard-set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.
- Divide the vegetable hash among 4 plates and top each serving with an egg. Season with pepper, if desired.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 19.2 g, Cholesterol 186 mg, Fat 12 g, Fiber 3.4 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 394.2 mg, Sugar 6.2 g
SWEET POTATO AND KALE HASH WITH FRIED EGGS
Corned beef hash is one of my all-time-favorite diner breakfasts. This lightened-up version ditches the meat, swaps the white potato for sweet, and introduces a few fistfuls of healthy kale. Lunch is a dairy-free risotto that's as indulgent as those made with butter and parmesan, while dinner is an aromatic, filling, and flavorful vegetable chili that I like to serve it with extra jalapenos.
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Set a large skillet over medium-high heat. Add 2 tablespoons of the coconut oil, the sweet potato, and a pinch of salt and cook until the potatoes begin to soften and brown, about 5 minutes. Add the kale, bell pepper, scallion, cumin, paprika, a pinch of salt, and a twist of black pepper and cook until the kale wilts and softens, about 5 minutes. Taste, adding salt and pepper as needed.
- Meanwhile, in a small nonstick skillet, heat the remaining 1/2 tablespoon coconut oil over medium heat. When the pan is hot, carefully crack the eggs into the pan. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with a pinch of salt and a twist of black pepper.
- Top the hash with the eggs and serve.
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- Sauté the kale pieces in 1 teaspoon of oil; you can do this in the cast iron first on in a separate pan while the potatoes cook. Preheat a cast iron skillet over medium heat. While the skillet preheats, grate the sweet potato with a box grater or in a food processor with the grating attachment. Pat dry with paper towels to remove excess moisture.
- Add 1 1/2 tablespoons oil to the pan and let it heat up for 10-15 seconds. Add the potatoes with a big pinch of sea salt and a few grinds of freshly ground black pepper; season to taste. Toss the potatoes in the oil with a spatula, then spread evenly. Let cook untouched for 2 minutes. Flip the potatoes and cook until slightly crispy, about another two minutes. Turn off the heat; add the kale and toss together. Remove from the pan and serve.
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- Preheat oven to 400 degrees F (204 C), and wrap tofu in a clean towel and set something heavy on top (such as a cast-iron skillet) to press out excess moisture.
- In the meantime, season sweet potatoes with 1/2 Tbsp oil, 1 tsp tandoori masala spice, coconut sugar, and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Toss to coat.
- Season onion with 1/2 Tbsp oil, 1/4 tsp tandoori spice, and a pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Toss to coat.
- Bake onions and potatoes for a total of 25-35 minutes, flipping once near the halfway point to ensure even cooking. You’ll know they’re done when the onions are brown and caramelized, and the sweet potatoes are fork tender. Remove from oven and set aside.
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- In a large pot, cover the sweet potatoes with cold water. Season the water generously with salt and bring to a boil. Reduce to a simmer and cook until the sweet potatoes are slightly softened, about 5 minutes. Drain.
- In a medium sauté pan, heat the oil over medium heat, until shimmering. Add the onion and cook until tender and translucent, about 5 minutes. Add the red and yellow bell peppers, kale and green onions, and cook, stirring occasionally, until the bell peppers are softened, about 5 minutes. Add the sweet potatoes and parsley and season with salt and pepper. Increase the heat to medium-high and allow the vegetables to caramelize, stirring occasionally, until well-browned and crisp in places, about 10 minutes. Serve immediately.
- To make ahead, refrigerate the cooked hash in an airtight container for up to 2 days. Reheat in a sauté pan over medium heat with 1 tablespoon vegetable oil.
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