Ugggghhhhhh… You guys. I’m on week 2 of “eating healthy” and it’s officially the worst. I mean, it’s not — but it is. I’m not even doing anything drastic like giving anything up. I’m not eating “paleo,” or “gluten free” (God forbid), or “vegan,” or anything particularly even that limiting — I’m really just being conscious about what I’m eating — cooking at home, bringing my lunch, stopping before I’m full…
And it’s fine. I think a week and a half from now it will be more than fine. However, right now — a week and a half in — a week and a half after eating anything and everything whenever I wanted (an entire loaf of bread + beer + chocolate + treatsomgallthetime!), my brain is a little bit like, “this is way less fun than December was.”
Anyway, I made this hash over the weekend as a stay-at-home lunch for KC and I, and it ended up being breakfast the next morning as well. It was a means of using up a lot of veggies from our CSA box (I’m currently overloaded with sweet potatoes). It’s very adaptable and you can sub in whatever veggies you have on hand. Celeriac came in the CSA this week, hence why it’s making an appearance. Feel free to sub in turnips, carrots, parsnips, or more potatoes in its place.
Sweet Potato Vegetable Hash
- 2 medium sweet potatoes, diced
- handful of small potatoes (or 1 russet potato), diced
- 1 head green cabbage, core removed, chopped
- 1 small bunch green kale, stems removed, chopped
- 1 head celeriac (celery root), peeled, diced
- 2 leeks, white part trimmed and sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- crushed red pepper flakes
- olive oil
- 1/4 – 1/2 cup water
- 1 tbsp butter
- salt and pepper
- optional: eggs for serving
- Place potatoes and sweet potatoes in a large pot and cover with 1 inch of water. Place over high heat and bring to a boil. Boil, uncovered, until just cooked (5-8 minutes).
- Meanwhile, heat some olive oil in a large skillet over medium heat. Add leeks, onion and celeriac and saute until softened and very fragrant. Add in garlic and saute 1-2 minutes until very fragrant. Add in cabbage, kale, red pepper flakes (to taste) and salt and pepper, turning to coat. Add in water, then cover pan and heat through until cabbage and kale are wilted and cooked to your desired consistency (about 10 minutes — turning occasionally).
- Once the veggies are cooked, move them out of the pan into a large bowl. Add some more olive oil to the pan and add the cooked (and drained) potatoes to the skillet, over medium heat. Add salt and pepper to taste, plus 1 tbsp butter. Stir until butter is melted and distributed and potatoes are just starting to break down (about 2 minutes).
- Add potatoes to the bowl with the vegetables and toss to combine. Spoon into shallow bowls and top with an egg, if desired. (Oh yeah, and hot sauce!)