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.
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.
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
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.