My Aunt Lucy was a culinary wizard. She had this magical ability to transform the simplest ingredients into mouthwatering masterpieces. Growing up, I spent countless afternoons in her kitchen, watching her cook with such ease and joy. One day, she taught me the secret to her perfect sweet potato hash—a dish so delicious that it became a staple in my life. Years later, I decided to put my own spin on it by adding kale because, well, your gal here loves sneaking extra nutrients into every meal. And just like that, my version of Sweet Potato and Kale Hash was born.
The Secret to Perfect Sweet Potato Hash
“The key to a great sweet potato hash,” Aunt Lucy said one afternoon as we stood side by side in her warm kitchen, “is to par-boil the sweet potatoes first. It gives them that crispy outside and creamy inside.” Her eyes twinkled as she shared this little gem of wisdom, and let me tell you—she was absolutely right.
Par-boiling the sweet potatoes ensures they cook evenly and develop that irresistible golden crust when they hit the hot skillet. As we prepared the hash together, the kitchen filled with the aroma of caramelizing shallots and the sizzle of sweet potatoes. Aunt Lucy seasoned each story she told with a pinch of this or a dash of that, making cooking feel like an art form rather than a chore.
Why I Added Kale to Aunt Lucy’s Recipe
While Aunt Lucy’s original recipe was perfect on its own, I couldn’t resist tweaking it to make it even more nutritious. Enter kale—a superfood packed with vitamins A, K, and C. Adding kale not only boosts the nutritional value but also creates a lovely contrast in texture: the tender wilted kale complements the crispy sweet potatoes beautifully.
Of course, I’ve made this dish without kale plenty of times (especially for my kids), and it’s still delicious. But if you have kale on hand, definitely toss it in—it’s worth it for that extra dose of greens.
Sweet Potato and Kale Hash
Ingredients
For the Hash:
- 2 large sweet potatoes peeled and diced
- 3 shallots thinly sliced (regular white onions work too!)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- Salt and pepper to taste
- 2 cups kale chopped (optional)
For the Pepita Chimichurri:
- 1/2 cup pepitas pumpkin seeds, toasted
- 1/2 cup fresh parsley
- 3 garlic cloves
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Juice of 1 lime
- Salt to taste
Instructions
Par-Boil the Sweet Potatoes
- Start by par-boiling your sweet potatoes for about 5 minutes. This step is crucial—it softens them just enough without overcooking so they can crisp up beautifully later. Drain them and set aside while you prep the other ingredients.
Caramelize the Shallots
- Heat your olive oil in a large skillet over medium heat. Add the thinly sliced shallots and let them cook slowly for about 10 minutes until they’re golden brown and fragrant. This is where your kitchen starts smelling amazing!
Cook the Sweet Potatoes
- Add the par-boiled sweet potatoes to the skillet with the caramelized shallots. Sprinkle them with smoked paprika and cayenne pepper (if you like a bit of heat). Stir everything together and let it cook for about 15 minutes until the sweet potatoes are crispy on the outside and tender on the inside.
Add Kale
- If you’re using kale, toss it into the skillet during the last few minutes of cooking. Stir until it wilts slightly—it doesn’t take long! The vibrant green color will brighten up your dish beautifully.
Make Pepita Chimichurri
- While your hash is cooking away, blend all chimichurri ingredients in a food processor until smooth. The pepitas add a nutty richness while the parsley keeps it fresh and zesty.
Serve
Notes
Nutrition
Nutritional Nuggets: Why This Dish Is a Winner
I’d love to tell you that this Sweet Potato and Kale Hash isn’t just delicious—it’s also packed with nutrients that nourish your body from head to toe:
Sweet Potatoes: Rich in beta-carotene (great for skin health!), fiber (hello digestion!), and potassium (goodbye muscle cramps!).
Kale: A superfood loaded with vitamins A, K, and C as well as powerful antioxidants that help fight inflammation.
Pepitas: These little pumpkin seeds are full of healthy fats, magnesium (great for energy!), and zinc (hello immune support!).
Together, these ingredients create a dish that’s as good for your body as it is for your taste buds.
Variations: Make It Your Own
One of my favorite things about this recipe is how versatile it is! Here are some ideas to customize it based on what you have in your kitchen:
Add Protein: Toss in some cooked chickpeas or black beans for extra protein—perfect if you’re serving this as a main dish rather than a side.
Switch Up Greens: No kale? No problem! Spinach or Swiss chard work beautifully too.
Spice It Up: If cayenne isn’t enough heat for you, try adding red pepper flakes or chipotle powder.
Eggs on Top: Make small wells in your hash and crack an egg into each one—cover with a lid until cooked to your liking. I love this version, cause your girl is all about getting that protein in at breakfast time.
Serve With Bread: Pair this hash with crusty sourdough or toast for an extra hearty meal.
Aunt Lucy’s Wisdom: Food Is Happiness
Whenever I make this recipe, I think back to Aunt Lucy’s words: “Good food is the foundation of genuine happiness.” She believed that cooking wasn’t just about feeding people—it was about bringing them together around something nourishing and delicious.
This Sweet Potato and Kale Hash embodies that philosophy perfectly. It’s simple yet flavorful, healthy yet indulgent—a dish that feels like home no matter where you’re eating it.
Your Turn: Share Your Creations!
Now that you have this recipe in hand (or on screen), I’d love to hear how you make it yours! Do you have any fun twists or substitutions? Maybe you added bell peppers or swapped out pepitas for sunflower seeds? Let me know in the comments below—I’m always inspired by your creativity!
Until next time—happy cooking!
