Spanish-Style Beef and Sweet Potato Hash with Crispy Kale

In a heavy-bottomed skillet over medium-high heat, add the olive oil. Once shimmering, add the ground beef and cook, breaking it into small pieces with a wooden spoon, until browned and crispy at the edges. Remove the meat with a slotted spoon, leaving the rendered fat in the pan.

Add the diced sweet potatoes and onions to the skillet. Sauté until the potatoes are tender and golden-brown, about 8-10 minutes. Stir in the smoked paprika and a generous pinch of salt and black pepper to bloom the spices.

Fold the beef back into the pan and add the kale. Stir constantly until the kale is wilted and vibrant green. The dish should smell smoky and savory.

Transfer to a shallow bowl, ensuring a mix of crispy beef bits, sweet potato chunks, and tender greens. Serve hot.