Heyyyyyy!
So, here’s that Sweet Potato + Kale Hash recipe that I mentioned yesterday. And, guys, it’s FOR SURE a new staple in our house. It’s easy, delicious, nutritious, and totally customizeable to your taste preferences… even what’s in your fridge, which is how this recipe actually came about.
You guys remember my obsession with not wasting food, right? Well, my fridge had a half bunch of kale on its last legs as well as some ground turkey getting close to its “best by” date… and Qman has quite the affinity for spiralizing, so you see where I’m going with this?? Long story short, the recipe was a match made in heaven, and it came together quickly and effortlessly, and now it’s a new favorite in our house!
My favorite way to eat this hash is mixed with scrambled eggs for breakfast, but it’s sooooo incredibly versatile, which is why we’ve made it so many times in recent weeks. Seriously, the options are endless. You could totally eat it on its own… with a little hot sauce, perhaps? Or crumbled feta? Or…
- mixed with rice or quinoa
- rolled into a wrap
- stuffed in side a pita pocket
- as a homemade pizza topping – just add cheese!
- tossed with black beans and salsa
- as a filling for stuffed peppers
I feel like I could go on and on, but you get the idea! 😉 You can really get creative with this hash and totally make it your own. It also reheats really well, so I just make a big batch on prep day and reheat throughout the week. I hope you love this recipe as much as we do and find that it becomes a staple in your house, too!
Ingredients:
- 1 pound Italian ground turkey (or sausage or chicken)
- 1 medium sweet potato (~185g), spiralized and chopped (optional)
- 1/2 bunch kale, chopped
- 1/2 cup onion, chopped
- seasoning of choice (I added about 2 tbsp of the Everyday seasoning from Trader Joe’s– hence the recipe name– and it was deeeelicious!)
Directions:
- Spiralize the sweet potato and set aside. If you prefer, chop the sweet potato noodles into smaller pieces. Mal thought this was more “hash-like,” but I liked the noodles. It’s totally a personal preference.
- Add the ground meat and onions to a large pan on the stove top, breaking up the meat as it browns. Add seasoning of choice, if desired. I actually like using the Italian-flavored ground meat because it adds a little flavor, but I can still jazz it up in my own way depending on the meal.
- When the onions are soft and the meat is just about finished cooking, add the chopped kale. Heat the kale until it is soft and wilted.
- Finally, add the sweet potato noodles and cook until semi-soft. If your spirzalizer makes thin noodles, just transfer the meat mixture to a large mixing bowl with the noodles and allow the heat to soften them.
- Serve immediately!
Makes 6 servings
Macros: P 20 C 8 F 5
