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Sweet Potato Kale Hash Patties

Serves 4.


    Sweet Potato Kale Hash Patties

    This riff on breakfast hash is made in patty form, so they can be prepared ahead of time and simply reheated for your morning time crunch. The dynamic duo of kale and sweet potato adds a bounty of health-promoting nutrients, whereas the apple topping provides a touch of seasonal sweetness that many people crave during breakfast.


    Grate expectations

    Shredding sweet potato helps cook it in a flash. Try using this technique for veggies in other dishes, such as stir-fries, to help get a meal on the table quicker.


    Sweet Potato Kale Hash Patties


    • 3 apples, cored and chopped
    • Juice of 1/2 lemon
    • 2 tsp (10 mL) minced fresh ginger
    • 1/4 tsp (1 mL) cinnamon
    • 1/2 cup (125 mL) organic whole wheat flour or all-purpose gluten-free flour
    • 2 Tbsp (30 mL) ground flaxseed
    • 1 tsp (5 mL) garlic powder
    • 1 tsp (5 mL) baking soda
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 2 cups (500 mL) shredded sweet potato
    • 2 1/2 cups (625 mL) finely chopped kale
    • 2 green onions, thinly sliced
    • 3 large organic eggs, lightly beaten
    • 1 Tbsp (15 mL) grapeseed, camelina, or sunflower oil


    Per serving:

    • calories291
    • protein10g
    • fat9g
      • saturated fat2g
      • trans fat0g
    • carbohydrates46g
      • sugars17g
      • fibre9g
    • sodium392mg



    Place apples, lemon juice, ginger, and cinnamon in small saucepan. Bring to a boil, reduce heat to low, and simmer covered until apples are very tender, about 15 minutes.


    In large bowl, stir together flour, flaxseed, garlic powder, baking soda, salt, and pepper. Add sweet potato, kale, and green onions to bowl. Stir in eggs until everything is moist.


    Heat oil in large skillet over medium heat. For each patty, add 1/4 cup (60 mL) packed sweet potato mixture to skillet and gently press down to flatten. Cook for 3 minutes per side, or until browned and crispy. Keep cooked patties warm in a 200 F (95 C) oven while preparing remaining sweet potato mixture.


    Serve patties topped with apple chutney.



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    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.