Apologies in advance for the single image accompanying this post but I’m working on borrowed time. Things have been more than the usual hectic as Catalina and I have recently moved into our new home. Between minor renovations, installations and trying to figure out which internet provider to go with, I’ve had little time for cooking, let alone snapping photos and writing recipes. Yes, that’s right, we still don’t have internet. I’m working from a personal hotspot. I know, first world problems.
I’ll be damned, though, if I let anything get between me and making brunch on a Sunday! There are few things I love more than a delicious, hearty Breakfast Hash and I felt myself in need of something comforting this afternoon. I also needed a way to use up some veggies tucked away in the fridge. The fact that it’s made in a single skillet (easy cleanup) is a bonus.
Today’s version is a Whole30 Sweet Potato, Pepper and Kale Hash. As with my Whole30 Western Hash, you can feel free to make certain substitutions depending on what you have on hand. For example, swap the red peppers for green or yellow. Use chard instead of kale. Go for white-fleshed Japanese yams instead of the sweet potato. Or substitute jalapeños for serrano, fresno or any type of chili you like. As always, you’re the boss, applesauce.