Lamb and Sweet Potato Hash with Wilted Kale and Smoked Paprika

Heat the olive oil in a large cast-iron skillet over medium-high heat.

Add the diced sweet potatoes and cook, stirring occasionally, until they develop a deep brown crust and are tender through, about 10-12 minutes.

Add the diced onions and cook until translucent and fragrant.

Push the vegetables to the side and add the ground lamb to the center of the pan.

Break the meat apart with a wooden spoon and sear until deeply browned.

Sprinkle the smoked paprika over the entire mixture, tossing well to bloom the spices in the rendered fat.

Fold in the chopped kale and cook for 2-3 minutes until wilted and vibrant green.

Season with sea salt to taste.

Serve hot in a shallow bowl, ensuring a mix of crispy potato edges, savory lamb, and tender greens.