Make-ahead Hash

Maybe I pushed too much for too long.  I got sick.  The kind of sick that had me doing nothing on the couch instead of doing little things around the house.  Instead of blogging I got hooked on Breaking Bad.  Oops.  Finally feeling a bit better, I wanted to share a way to get dinner on the table in 10min, with a little prep work ahead of time. #win.

Make-ahead Sweet Potato Kale Hash
Inspired by Emily and Ranjani

1 small onion, chopped

1 jalapeno, diced

2 medium sweet potatoes, cut into 1/2" cubes

1/4t smoked paprika

1t ground coriander

2-4T extra virgin olive oil

coarse sea salt

4-6c packed kale, de-ribbed and torn into pieces (~1 head)

Preheat oven to 400deg.

Add chopped onion, jalapeno and sweet potatoes to a large bowl along with spices.  Add a drizzle of olive oil and a sprinkling of coarse salt.  Toss and roast 15-20min, until the sweet potatoes are almost tender.

While the first batch of veggies are roasting, wash and de-rib the kale.  Tear into pieces and add to the bowl (same one from the sweet potatoes, no need to wash).  Add a drizzle of olive oil, sprinkling of coarse slat and a few grinds of pepper.

When the sweet potatoes are almost done, add the kale and return to the oven for 10min.

Remove from the oven and let cool before transferring to microwave-safe containers.

When it's time for dinner, start cooking your eggs.  You can poach or pan-fry your egg, whichever you prefer.  I prepared mine sunny side up in a nonstick pan.  Once you get your egg(s) cooking, warm up a portion of the hash in the microwave.  To serve, top your hash with the egg(s)!

What's been your go-to quick meal recently??