Name: Sweet Potato–Kale Hash
Yield: Serves 4
Cuisine: American
Ingredients: ¼ cup/40 g diced red bell pepper; Freshly ground pepper; 2 tbsp vegetable oil; 1 tbsp chopped fresh parsley; 2 green onions, white and green parts, chopped; 1 bunch kale, stemmed and cut into ¼-in/6-mm strips; ¼ cup/40 g diced yellow bell pepper; 1 yellow onion, cut into ¼-in/6-mm slices; Kosher salt; 2 lb/910 g red-skinned sweet potatoes, peeled and cut into ½-in/12-mm dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

When I was in high school and college, I dabbled with being a vegetarian, by which I mean that I ate a lot of pasta and every now and then I would sneak a piece of chicken. But then I moved to New York City, fell in love with restaurants and cooking, and my vegetarian diet fell by the wayside. This dish is one to honor my vegetarian past and my vegetarian friends and customers today. Of course, many meat eaters enjoy it too.