Ingredients
- About 2 tablespoons extra virgin olive oil or macadamia nut oil (or healthy cooking oil of your choice), divided
- 3 cups grated sweet potato, from 1 medium sweet potato, skin on
- 1 1/2 cups chopped kale pieces, from about 6-8 stemmed kale leaves
- sea salt
- freshly ground black pepper
Instructions
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.
Notes
Serving suggestion: scrambled eggs, avocado slices and your favorite hot sauce
Tip: cast iron stays hot long after you turn the pan off, remove the hash from the pan once it’s finished cooking to prevent the potatoes from burning. Let cool before storing and store in an airtight glass container up to 4 days.