Olive Magazine

Kale and sweet potato hash

Published: February 17, 2015 at 8:28 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

Healthy and comforting, this kale and sweet potato hash with a chilli kick is a quick and easy meal to brighten up your day midweek. It also makes a great brunch dish for the weekend.

  • Vegetarian
Nutrition:
NutrientUnit
kcal304
fat12.7g
saturates3g
carbs31.2g
fibre3.9g
protein14.3g
salt0.4g
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Make this kale and sweet potato hash for a satisfying brunch, then check out our hash browns, bacon hash browns, potato cakes and more easy brunch ideas.

Ingredients

  • 200g kale, washed 
  • 1 large sweet potato, cut into small chunks
  • oil
  • 1 clove garlic, finely sliced
  • 4 spring onions, sliced
  • 1 red chilli, sliced
  • 2 eggs
  • to serve (optional) hot sauce

Method

  • STEP 1

    Drop the kale into a pan of boiling salted water for 3 minutes, then scoop out and rinse under cold water. Drain and chop roughly. Cook the sweet potato in the same pan until just tender, about 5-6 minutes, then drain well.

  • STEP 2

    Heat a little oil in a frying pan. Add the sweet potato, and cook until it crisps up a bit. Add the garlic, spring onions and chilli, cook for a couple of minutes, then add the kale and cook for a few minutes more, letting it take on all the other flavours. Meanwhile, fry the eggs.

  • STEP 3

    Spoon the hash onto plates and top each one with a fried egg. Serve with hot sauce, if you like.

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