Sweet potato hash makes a great side dish for breakfast or dinner. It pairs well with pancakes or chicken! Sweet potato hash is a great way change up your typical potato hash. This recipe provides nutrients that regular potato hash does not. Sweet potatoes are high in vitamin A, vitamin C, and dietary fiber. Dietary fiber can help maintain bowel movements. Kale is a good source of vitamin A, vitamin C, vitamin K, and potassium. Kale is loaded with antioxidants that may help lower the risk of heart disease. Mushrooms provide plant protein. Mushrooms are one of the few non-dairy foods that contain vitamin D.
This recipe can be premade and reheated. It is a great dish to take to a holiday party or family brunch! The sweet potato hash can also be modified to fit your taste buds. You can add eggs or tofu for extra protein or if you want to make it a main dish. Other vegetables can be added like bell peppers, celery, onion, zucchini, or carrots. Spices can be added to your liking. Try adding thyme, oregano, or rosemary!
Recipe
Makes: 5 serving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
· 1 Ibs sweet potato washed and cubed
· 8 oz sliced mushrooms
· 12 leaves of kale
· Olive oil
· Garlic cloves or powder
· Salt
· Paprika
· Pepper
Instructions:
1. Preheat oven to 375˚F.
2. Toss the cubed potatoes in a bowl with 1 tbsp olive oil, ½ tsp paprika, 1/8 tsp black pepper, and 1 tsp garlic powder.
3. Place sweet potatoes on a baking sheet covered in parchment paper. Bake at 375˚F for 25 minutes.
4. Warm a large pan over medium heat with 1 tbsp of olive oil.
5. Add the sliced mushrooms and sauté for about 10 minutes or until they are roasted.
6. Add the chopped kale to the mushrooms and sauté for 4-5 minutes or until the kale leaves begin to wilt.
7. Add 2 cloves of minced garlic (or garlic powder), ¼ tsp salt, and any spices of your choice.
8. Add the roasted potatoes to the pan.
9. Enjoy right away!
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