Kale and white sweet potato hash with salmon isn’t just a dish, it’s meal. And a simple one at that. But don’t let the short list of ingredients fool you. Or the quick cook time. This sweet little meal is packed with nutrition that’s both good for you and good tasting. There’s something about the brininess of salmon, the sweetness of white sweet potato, and the slight bitterness of kale that will harmoniously sing kumbaya in your mouth.
When shopping for salmon, look for filets of wild-caught salmon. This is because wild salmon has considerably more vitamin D than farmed salmon — making it a potent ally to your immune system.
If it’s on hand, drizzle some homemade sriracha over your sweet potato hash.
Kale and White Sweet Potato Hash with Salmon
- 2 white sweet potatoes
- 1 onion
- 2 cloves garlic
- 1 bunch kale
- 4 tbsp. ghee, or fat of choice
- sea salt and ground black pepper, to taste
- 16 oz salmon
- Peel and cube sweet potatoes into half-inch cubes. Peel and chop onion and mince garlic. Strip kale from tough stems and mince.
- In a skillet over medium high heat, melt half of the ghee or fat or choice. Add onions and sauté until translucent.
- Add sweet potatoes and garlic. Allow potatoes to cook on one side until nice and brown before flipping with a spatula. Cook until tender.
- Add chopped kale and cook just until kale wilts. Remove veggie mixture from pan, season with salt and pepper, and set aside.
- Season salmon generously with salt and pepper, place skin side down in the hot pan and cook for 3-4 minutes. Flip salmon and cook until desired doneness - we prefer just barely cooked through so the insides are hot but very tender.
- Place hash into individual bowls, top with salmon and serve.