Brunch or dinner this kale and sweet potato hash is a winner

This is one of those meals that I originally had as a dinner entree. Then, when I was looking for a hearty brunch recipe to accompany eggs for a small crowd, it came immediately into the rotation.

I prefer sweet potatoes to white potatoes any day. And kale is one of my favorite veggies. (Yes, I own a Eat More Kale shirt!) You'll see why this is one of my favorites.

This one is a low calorie and low carb option with just 217 cakories and 19 carbs per serving. And, this is pretty cheap at about a buck and a half a serving.

Enjoy this any time of day.

Kale and Sweet Potato Hash

Serves 4

• 1 pound of sweet potatoes, peeled and cut into half inch pieces
• 1 medium onion, cut in half and sliced
• 2 tablespoons of oil, divided
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• 4 cups of kale, chopped

1. Preheat the oven to 425° F and put a rimmed baking sheet in the oven.
2. Toss the sweet potatoes and the onion in 1 tablespoon of oil in a bowl. Season with 1/2 teaspooonn of the garlic powder and some salt.
3. Take the baking sheet out of the oven and spread the potato mixture evenly in the pan. Roast the mixture for about 20 minutes.
4. Put the kale over the top and season with the rest of the oil, garlic powder and some salt and pepper. Roast for another 10 minutes. The sweet potatoes will be soft and starting to brown and the kale will be wilted and a bit crispy.

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