Sweet Potato and Kale Hash

This is a really easy dish to bash together, using staple ingredients you’ve probably already got in the kitchen.  A great way to get your carbs in, you can’t go wrong with the ultimate sweet potato!

1 serving / calories per serving =398 cals

Macros:

  • FAT – 14g
  • CARBS – 38g
  • PROTEIN – 35g

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Ingredients:

  • 150g lean steak
  • 100g sweet potatoes, peeled and cut into a fine ¼” dice
  • 100g kale
  • ½ red onion, finely sliced
  • ½ red chilli, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 tsp. lucy bee coconut oil
  • salt & pepper

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 How to cook:

  1. Pre-heat griddle pan to a high heat in preparation for the steak, you want the pan to be steaming hot.
  2. Meanwhile over a pan of boiling water steam the sweet potatoes for around 10 minutes until soft, and the Kale for around 3 minutes until tender, transfer both to a plate and set-aside for now.
  3. Heat the oil in flat non-stick pan and fry off the red onion and red chilli for around 5 minutes.
  4. Add the kale and sweet potato to the pan with the onion and chilli, sprinkle with the cumin, paprika, salt and pepper and continue to cook over a medium/high heat for around 10 minutes until the sweet potato starts to go crispy on the outside.
  5. Whilst the hash is crisping up, get your steak on the griddle. For medium/rare, cook for around 1 minute on each side, depending on the thickness of the steak. Set aside to rest for 2 minutes.
  6. Transfer the hash to a plate and serve with the sliced steak on top.

Enjoy.

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