Breakfast · Spanish · 15 min
Spanish-Style Beef and Sweet Potato Hash with Crispy Kale
- Calories
- 559
- Protein
- 39g
- Carbs
- 44g
- Fat
- 25g
Ingredients
- 1.5 g olive oil
- 175 g ground beef
- 180 g sweet potato
- 50 g yellow onion
- 1 tsp smoked paprika
- 50 g kale
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01In a heavy-bottomed skillet over medium-high heat, heat the olive oil. Once shimmering, add the ground beef and cook for 5-7 minutes, breaking it into small pieces with a wooden spoon, until well-browned, crispy at the edges, and reaching a safe internal temperature of 160°F (71°C). Remove the meat with a slotted spoon, leaving the rendered fat in the skillet.
- 02Add the diced sweet potatoes and finely diced yellow onion to the skillet. Sauté in the rendered fat over medium heat until the potatoes are tender and golden-brown, about 8-10 minutes.
- 03Stir in the smoked paprika, sea salt, and black pepper, cooking for 30 seconds to bloom the spices.
- 04Fold the cooked beef back into the skillet and stir in the torn kale. Stir constantly for 2 minutes until the kale is wilted, vibrant green, and slightly crispy at the edges.
- 05Transfer the hash to a shallow bowl, ensuring an even mixture of crispy beef, caramelized sweet potatoes, and green kale. Serve hot.
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