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Inside: Today I’m making a tasty kale and sweet potato hash. This makes a great lectin free breakfast, or even a light dinner. We like to eat this sweet potato kale hash with a runny egg, and a drizzle of hot sauce, but if you leave off the egg, this makes a great VEGAN lectin free breakfast.

We often fast intermittently throughout the week, and break our fast with lunch. But, there’s just something about Saturday morning. Time to sleep in. Time to have a second (or third) cup of coffee. And time to prepare a nice lectin free breakfast!

This simple sweet potato kale hash tastes delicious. It tastes decadent. Like something you’d pay $14 for at a fancy brunch out with friends. And, if I’m being totally honest, the reason I created this kale and sweet potato hash was because I saw it listed on a brunch menu for $14. I didn’t order it because I knew I could whip it up at home, with better ingredients and ALOT less money.

Basically, I’m confessing that I’m pretty cheap.

But also, this is a great lectin free breakfast that you can serve to your family and friends who may not be following Dr. Gundry’s Plant Paradox protocol. They won’t know how how good this recipe is for their gut, all they’ll know is that it’s delicious!

Kale and Sweet Potato Hash Recipe Notes

I’m a lazy cook. Many of the recipes on this blog involve opening up a bag of frozen veggies, mixing with olive, sprinkling on some seasoning, and roasting it on a sheet pan. I’m a working mom, and while I love and appreciate all the lectin free recipes out there, I personally don’t have the time or the money to make complicated recipes with 5 different types of fancy flour alternatives.

I wish I did, but here we are.

And while this recipe is just as simple as most of my recipes, on Saturday mornings I have a bit more time to cook. So I can spend a few extra minutes caramelizing the onions in the dish. And while that adds a ton of flavor to this kale and sweet potato hash, it is an optional step. The world won’t end if you cook the onion and sweet potatoes at the same time.

Kale cooks down to practically nothing.

My recipe uses 3 PACKED cups of kale, but if you have a big bunch to use up, you can add more. Just make sure that you are chopping the kale down in a small dice as this helps it to crisp up perfectly

I like to play around with seasoning, so I added some dried thyme and paprika to this dish. It was delicious, so I’m writing it up with those additions. If you don’t have either spice on hand, please don’t run out to buy them. It is just as good with a simple salt and pepper seasoning.

Please adjust seasoning to your preference.

I’ve had some sweet potatoes that taste almost like a dessert with how sweet they are. And others that are much less sweet. I erred on the side of less salt in this recipe – but please taste and add in a bit more salt, especially if your potatoes are extra sweet tasting.

My favorite way to eat this kale and sweet potato is topped with a runny egg and a drizzle of hot sauce. But it’s also great plain or rolled up in a Plant Paradox approved tortilla.

Kale and Sweet Potato Hash

This simple kale and sweet potato hash makes a tasty breakfast or a light dinner!

Course Breakfast

Cuisine American

Prep Time 10 days

Cook Time 20 days

Servings 4

Ingredients

1 cup white onion, chopped
2-3 cloves garlic, chopped
1 large sweet potato, peeled and diced
1/2 tsp thyme, optional
1/2 tsp paprika, optional
a few twists of freshly ground black pepper
1/2 tsp salt
3 cups kale, chopped
olive oil

Instructions

Heat skillet over low heat. Drizzle in olive oil, about 1 tablespoon.
Add chopped onion and cook, stirring occasionally.
While onions are cooking over low heat, peel and dice sweet potato into a small 1/2 inch dice.
Peel and chop 2-3 cloves of garlic.
Continue occasionally stirring the onion.
In a bowl, add diced sweet potatoes, chopped garlic, thyme, paprika, salt, and a few grinds of fresh pepper. Top with 2 tablespoons olive oil and stir to coat well.
Add sweet potato mixture to the skillet and stir to mix with the onions.
Turn heat to medium-low and spread out sweet potatoes to a single layer.
Cook without stirring for 4 minutes.
Flip and continue cooking for an additional 3-4 minutes, stirring occasionally. My sweet potatoes were starting to get soft at this point, but if yours are cut into bigger pieces, it may take an additional couple of minutes.
Add in the kale, a handful at a time. It's going to seem like the kale won't fit in the pan but it will quickly cook down.
Continue adding kale and stirring until all the kale has been added to the skillet. As the kale cooks down, the water released will help steam the sweet potatoes.
When the kale is bright green and soft, I like to drizzle a bit more olive (about 1 tsp) on top, along with a touch of salt. Continue cooking, stirring occasionally until kale is crispy.
Optional: Serve topped with an egg and a drizzle of Sriracha.

Kale and Sweet Potato Hash In Photos

chopped onion — Chop onion. Heat skillet over low heat, and add olive oil and onion.

chopped garlic — Meanwhile, chop garlic.

chopped sweet potato — And sweet potato. Don’t forget to occasionally stir the onions.

sweet potato and seasonings — Place sweet potato and garlic in a bowl, and add seasonings and olive oil. Stir to coat well.

By now the onions should be starting to brown and caramelize.

Add sweet potato mixture to skillet and cook. Flip and cook.

While the sweet potatoes are cooking, chop the kale.

Add kale to the skillet, a handful at a time. Stir in between to cook it down.

Once the kale has cooked down and it’s bright green, drizzle with a tsp of olive oil and a sprinkle of salt. Cook, stirring often, until kale is crispy.

Looking for more lectin free breakfast ideas? Check out my easy almond flour biscuits or my lectin free Lemon Blueberry muffins!

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