Southern-Style Grass-Fed Beef Breakfast Hash with Wilted Kale and Crispy Sweet Potato

Heat a heavy-bottomed cast-iron skillet over medium-high heat. Add the olive oil.

Add the diced sweet potatoes to the hot skillet. Cook, stirring occasionally, until deeply golden brown and tender, about 10-12 minutes. Remove and set aside.

In the same skillet, add the ground beef. Break it up with a wooden spoon and cook until browned and crispy at the edges.

Stir in the onions and garlic, cooking until the onion is translucent and fragrant, about 3 minutes.

Return the sweet potatoes to the pan. Add the Cajun seasoning, salt, and black pepper, tossing well to coat everything in the spices. Let the mixture sizzle for another 2 minutes to develop a crust.

Toss in the chopped kale and a splash of water (about 1 tbsp). Cover the pan for 1 minute until the kale is just wilted and bright green.

Remove from heat. Plate the hash immediately, ensuring a good mix of crispy beef and caramelized potato. Serve hot.