A hash in endlessly customizable and takes advantage of the CSA veggies. Below are two different options for seasonings that both work well. You can use all sweet potatoes vs. a mix if you prefer. To make this vegetarian, saute in olive oil and switch to vegetable stock. Instead of bacon, great choices for subs are chickpeas (roasted or just rinsed) or make your own shiitake bacon. Either way, just stir them in at the end to heat through.
6-8 pieces bacon, cut into pieces (depending on level of indulgence).
Salt and pepper
Medium onion, finely diced
1 red bell pepper, seeded, stemmed and diced
1 green bell pepper, seeded, stemmed and diced
2 cloves garlic, finely minced
1.25 lb sweet potatoes, peeled and small 1/4″ dice (you can use all sweet potatoes if you prefer rather than a mix)
0.5 lb potatoes, peeled and small 1/4″ dice
1 tsp curry powder, (alternative = thyme)
1/2 tsp smoked paprika, (alternative = sage)
3/4 cup chicken stock
1 bunch kale, chopped
1/2-1 cup cheese of choice, such as Feta, Fontina, Goat, Parmesan, Mozzarella (optional)
In a large pan over medium heat (I’m using a roaster that goes over 2 burners), cook the bacon until crisp. Remove from the skillet and set aside. Reserve about 2 – 3 Tbsp of fat in pan, save the rest for a different night.
To the drippings, add the onion, peppers and garlic. Cook, stirring often, for 5 minutes, until the onions have started to turn translucent and soften.
Add the sweet potato, potato and kale. Choose your own adventure and add either 1 tsp curry powder + 1/2 tsp smoked paprika OR 1 tsp thyme + 1/2 tsp rubbed sage and the stock. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 15 – 20 minutes, stirring every 5 min or so to make sure the sweet potatoes aren’t sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.
Add the bacon back to the skillet and heat through. Season to taste with salt and pepper.
(Optional) Sprinkle cheese over the top and cover with the lid until melted or pop under a preheated oven broiler until golden and bubbly. In the picture I’ve used cotija since that’s what I had on hand.
