To entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas
Ingredients
- 2 tablespoons olive or coconut oil
- 1 medium sweet potato, peeled and cubed
- 1 medium purple potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 cups coarsely chopped fresh kale or spinach
- 1 small garlic clove, minced
Directions
- In a large skillet, heat oil over medium heat. Cook and stir potatoes, carrot and seasonings until vegetables are tender, 10-12 minutes. Add kale and garlic; continue cooking until vegetables are lightly browned and kale is tender, 2-4 minutes.
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