New here? Be sure to sign up for email updates, you wouldn’t want to miss a post!
Summer is in full swing here at our little homestead, which means I don’t spend too much time in the kitchen. Not like I do in the winter, that is. In summer we usually eat quick meals so we can go out and swim in the evening. A cool dip in the lake is a perfect end to a sweltering hot and humid day here in the Midwest!
I actually discovered this hash recipe over the winter and it quickly became a favorite in our house. But, one of my favorite things about it is how easily I can change up the ingredients to use what we have.
I’ll first tell you the “real” recipe, then how we’ve modified it. The recipe serves 4 adults, but with our kids being young it serves all 5 of us. Once everything is diced and ready, cook time is roughly 15 min.
What you’ll need:
1 large or 2 small sweet potatoes, peeled and diced
1/2 sweet onion, diced
1/2 red bell pepper, diced
3 cloves minced garlic
3 tablespoon olive oil, divided
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp cumin
2 cups chopped kale
1/4 cup water
salt and pepper
What to do:
1. Place the diced sweet potatoes in a glass bowl with a tablespoon of water in the microwave for 2-3 minutes. You don’t want them to cook, but just get a head start.
2. In a small bowl mix 2 tablespoons of olive oil, the chili powder, 1 tsp salt, and cumin.
3. Once the sweet potatoes are out of the microwave, add to the glass bowl the onion, bell pepper and garlic.
4. Pour the olive oil and spice mixture over the sweet potato mixture and coat the veggies.
5. Heat 1 tbsp of olive oil in a skillet on med-high and add the veggie mix to the skillet.
6. Stir occasionally until the sweet potatoes are fork tender (If you choose not to use the microwave for the sweet potatoes this step can take quite a while, trust me). The sweet potatoes will also get a nice crisp to them from the spice mixture.
7. Once the sweet potatoes are tender, add the 2 cups of kale and 1/4 water and cover the skillet with a lid. The kale will quickly steam to a nice wilted texture.
Once the kale is wilted the dish is ready to eat. It is best served immediately. You may choose to season with additional salt and pepper.
Ok, so that is the original recipe (originally found here) and it’s amazing. But, what I love most is how adaptable it is.
You can eat it as a side dish to a multiple course meal.
You can add more veggies. We’ve added broccoli (seen in the photo), subtracted bell pepper when we are out of bell peppers, added edamame for protein (great meatless Monday dish), added diced carrots, added mushrooms, etc. Basically, you can add any veggies you have that need to be cooked! 🙂
You can serve this as breakfast (or dinner) with a sunny side up egg on top.
You can do anything you want with it! And that’s the best part, other than the amazing flavor!
I hope you all enjoy this dish as much as my family. I’m sure we’ll be eating it a lot this summer with all the kale and veggies in the garden. I bet it would be great with fresh squash!
As always, I love to hear feedback. Did you try it? Did you like it?
And what are some of your go-to quick summer meals? I’m always in need of more ideas!