Veggie Hash
This fall veggie hash is an easy, flavorful way to make the most of seasonal vegetables. Cooked until tender and seasoned with Kinder’s Brown Sugar Apple Seasoning, it works just as well as a simple dinner side as it does topped with an egg for a hearty breakfast or lunch. Customize it with your favorite fall veggies for a flexible recipe that’s easy to make any time of day.
Ingredients
1½ lb sweet potatoes, peeled and cut into ¾-inch cubes
2 Tbsp olive oil, divided
1 Tbsp butter
6 oz Brussels sprouts, trimmed and thinly sliced
4 garlic cloves, sliced thin
2 Cups chopped kale, stems removed
1 Honeycrisp apple, diced
½ small yellow onion, thinly sliced
2 tsp Brown Sugar Apple Seasoning
1½ tsp kosher salt
Instructions
Heat 1 Tbsp of the olive oil and the butter in a large cast-iron skillet over medium-high heat. Add the sweet potatoes in an even layer and cook, stirring often, until they are tender and caramelized on all sides, about 12-15 minutes. If needed, half way through the cooking process add some more olive oil and butter if the potatoes absorb all the fat.
Remove the sweet potatoes from the pan. To your empty pan add the remaining tablespoon of olive oil. Add the onion, garlic, and Brussels sprouts and cook for 4 to 5 minutes, until they begin to caramelize.
Stir in the diced apple and cook for 2 minutes. Add the kale and sprinkle everything with Kinder's Organic Brown Sugar Apple Seasoning. Toss until the kale has wilted and all of the vegetables are evenly coated.
Continue cooking for another 1 to 2 minutes, allowing the flavors to come together and the apples to soften slightly. Combine with your sweet potatoes and season with kosher salt. Stie together.
Divide the hash among serving plates and serve immediately.
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