Once the potatoes and onions are almost done cooking, heat a large skillet over medium high heat. once hot, add 1 2 tbsp oil, tofu, and 1 tsp tandoori masala spice (amounts as original recipe is written adjust if altering batch size). sauté for 5 minutes, stirring occasionally, to dry and brown the tofu. Cook the sweet potato for 10 to 12 minutes, stirring often. place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender. add the bacon back into the pan along with the kale and stir for an additional 1 to 2 minutes or until the kale is wilted. use a spatula to create 4 wells in the hash.
Sauté the onion and garlic in a large cast iron skillet (or a non stick skillet). add in cubed sweet potato and spices, then cook for about 15 minutes, covered and stirring every 5 minutes. stir in kale and sauté for about 1 2 minutes. make 4 wells and add an egg in each one. Add in the peppers, cover and cook for 4 5 minutes until potatoes are fork tender. stir and scrape the bottom of the pan with a wooden spoon a few times. add sweet potato cubes to sauteed onions. add in red pepper, cover and cook until potatoes are fork tender. toss the sausage back into the skillet and the chopped kale. Instructions. heat a large cast iron skillet over medium heat. add chopped bacon and cook until bacon is crispy. remove from pan using a slotted spoon. add diced sweet potatoes to skillet in an even layer and allow to cook in the bacon fat for 12 15 minutes, stirring infrequently*. Preheat oven to 220c 200c fan 425f. arrange the sweet potato cubes onto a baking tray. sprinkle with salt & pepper and drizzle with a little bit of olive oil. give it a quick toss, then bake for 25 30 minutes until soft. heat 1 tbsp olive oil in a pan, then add garlic and cook for 1 minute. add the beans, kale, water, tomato puree and lime.
Instructions. heat a large cast iron skillet over medium heat. add chopped bacon and cook until bacon is crispy. remove from pan using a slotted spoon. add diced sweet potatoes to skillet in an even layer and allow to cook in the bacon fat for 12 15 minutes, stirring infrequently*. Preheat oven to 220c 200c fan 425f. arrange the sweet potato cubes onto a baking tray. sprinkle with salt & pepper and drizzle with a little bit of olive oil. give it a quick toss, then bake for 25 30 minutes until soft. heat 1 tbsp olive oil in a pan, then add garlic and cook for 1 minute. add the beans, kale, water, tomato puree and lime. In a medium sauté pan, heat the oil over medium heat, until shimmering. add the onion and cook until tender and translucent, about 5 minutes. add the red and yellow bell peppers, kale and green. Set prepped ingredients aside. in a large skillet, heat avocado oil over medium high. start by cooking the sweet potato chunks for about 10 minutes, then add bell pepper chunks and cook for another 5 ish minutes. finally, add kale, smoked paprika, garlic powder, and continue to cook until kale is wilted.
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