Ingredients
Equipment
Method
- Cut the sweet potatoes into even 1/2-inch cubes. Dice the onion and zucchini, halve the tomatoes, mince the garlic and chop the greens.
- Warm half the measured oil in a large skillet over medium heat. Add the sweet potatoes and a little salt. Cover and cook for 10–12 minutes, stirring occasionally, until tender and golden. Continue gently if the centers remain firm.
- Push the potatoes aside. Add the remaining half of the oil, onion and garlic. Cook for 2–3 minutes, stirring, until fragrant and softened.
- Stir in the zucchini, tomatoes, smoked paprika, cumin and chili flakes. Cook uncovered for 5–6 minutes until the tomatoes soften and the zucchini is tender with some lightly browned edges.
- Add the kale and cook until tender and wilted; spinach wilts more quickly. Add the lemon juice, then taste and season with salt and pepper.
- Divide the hash between four plates and add the avocado slices and fresh herbs just before serving.
Nutrition
Notes
Finishing: Add the avocado and fresh herbs just before serving so they keep their cool, fresh character. Potatoes: Even cubes matter more than exact shapes; cover to tenderize, then uncover for better browning. Swaps: Spinach is faster than kale; Swiss chard also works after removing tough stems. Optional additions: Cooked black beans or chickpeas add substance and protein, added separately. Air-fryer option: Air fry at 400°F (200°C) for 10–12 minutes for the oiled potatoes, then 5–7 minutes with other diced vegetables; basket load changes timing, so follow tender-center cues and finish greens, lemon and spices in a skillet. Storage: Refrigerate the cooked hash promptly for up to three days. Reheat to 165°F (74°C) in a skillet or microwave, then add freshly cut avocado and herbs.
