Today I did my first ever experiment in making sweet potato hash at home. Now, I'm going to tell you right now that when I make things at home, I rarely ever follow a recipe. I'm more of a "pinch of this, dash of that" sort of cook. One of things I like to do is try making some of my favorite recipes, that I've eaten at restaurants, at home! I'm also really big on saving preparation time, as I'm impatient when it comes to cooking... as I'm sure many of you are too! So, I'm sharing with you what I did today, but keep in mind that my recipes don't really ever contain exact measurements or cooking times, but let yourself have fun with it! I LOVE experimental cooking!
This recipe was inspired by the sweet potato hash I had once at Bravo (which apparently is not on the menu there anymore! Boo hoo!). So, keep reading to find out what I put in it... and enjoy!
Extra Virgin Olive Oil
The amounts of these ingredients will vary depending on how many people you are preparing this for. I used 1 sweet potato, 4 stalks of kale, 1 cup of corn, 2 garlic cloves, 2 large onion slices, 1 chicken breast, and 2 eggs... and I will tell you, it was TOO MUCH for just lil' old me. I, sadly, had to throw some away!
As I said, these are very loose notes, since I dabble when I cook and rarely actually follow recipes or use timers.
1.) Boil sweet potato to soften it (but make sure it still holds some firmness for adding to mixture). You can also prepare chicken breast at this time, or use pre-cooked chicken breast (you can bake, grill or poach your chicken... it's your preference).
2.) In a large deep skillet, heat up olive oil and add minced fresh garlic and sliced onion.
3.) Once onion and garlic have started to brown add in your diced sweet potato, sliced chicken breast, and corn. Let cook for a couple of minutes, and then add the sliced kale. Keep cooking until kale starts to wilt and gets softer.
4.) As mixture is cooking, season with sale/pepper/Italian seasoning as desired.
5.) Transfer mixture to plate (or plates). You'll want to top each plate with one egg. Either fry or poach the eggs and transfer to the top of your hash. Then... enjoy!
I hope some other dabbler cooks out there will appreciate the liberties that can be taken with my recipe. It's choke full of POWER FOODS (sweet potato, kale, garlic, olive oil...)!