This hash is just the thing for Christmas breakfast or New Year’s Day brunch. Not only is it on the lighter side as far as hash goes, but you can prep it up to three days ahead of time. And it’s holiday worthy!
Cut your unpeeled sweet potatoes into ¼-inch cubes. Drop them in a pot of simmering salted water for a couple of minutes and then drain well.
Saute some chopped onion in a large frying pan over medium heat. After five minutes or so, stir the sweet potatoes into the pan and continue to cook. Give the pan a shake and a flip with a spatula every few minutes.
Once the potatoes are cooked through and the onions start to brown, add some finely chopped kale, a couple of minced garlic cloves and a bit of salt and pepper. Turn the heat to medium-low and continue to cook until the kale is tender, about seven to 10 minutes. Again, an occasional flip with a spatula wouldn’t hurt.
Salt and pepper to taste and then serve immediately with an egg on top. Or let cool and store in the fridge for reheating later. Hot sauce optional.
Happy merry!