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Beet Kale Breakfast Hash
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Sweets, Beets, and Kale Breakfast Hash


  • 1 large sweet potato
  • 2-4 large beets
  • 1 bunch kale
  • 1 small yellow onion
  • 1 # ground pork
  • 1 tsp ground mustard
  • 1 tsp paprika
  • 1 Tbsp herbs de Provence
  • 1 Tbsp fennel seeds


  • Peel and chop beets and sweet potato. Remove kale leaves from stem and finely chop both stem & leaves. Finely dice onion. Tip: chop veggies ahead of time and store until ready to cook hash.
  • In a very large sauté pan add ground pork and chopped onion, cook on medium-high heat for ~5min, breaking apart pork. Season with ground mustard, paprika, herbs de Provence, fennel seeds, and S&P.
  • Add chopped beets, sweet potatoes and kale (I recommend placing beets in the pan first as they will take the longest to cook). Cover pan and turn heat to medium. Allow veggies to cook ~20-25 min, stirring occasionally, until beets and sweet potatoes are cooked through. Taste and add S&P and any additional seasoning as needed.