Rainbow Hash Recipe
Rainbow Hash Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
To get my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min

Ingredients

  • 2 tablespoons olive or coconut oil
  • 1 medium sweet potato, peeled and cubed
  • 1 medium purple potato, peeled and cubed
  • 1 large carrot, peeled and cubed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 cups fresh kale or spinach, coarsely chopped
  • 1 small garlic clove, minced

Directions

In a large skillet, heat oil over medium heat. Cook and stir potatoes, carrot and seasonings until vegetables are tender, about 10-12 minutes. Add kale and garlic; continue cooking until vegetables are lightly browned and kale is tender, 2-4 minutes. Yield: 2 servings.
Originally published as Rainbow Hash in Taste of Home September/October 2016, p86

Nutritional Facts

1 cup: 304 calories, 14g fat (2g saturated fat), 0 cholesterol, 523mg sodium, 43g carbohydrate (12g sugars, 5g fiber), 4g protein.

  • 2 tablespoons olive or coconut oil
  • 1 medium sweet potato, peeled and cubed
  • 1 medium purple potato, peeled and cubed
  • 1 large carrot, peeled and cubed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 cups fresh kale or spinach, coarsely chopped
  • 1 small garlic clove, minced
  1. In a large skillet, heat oil over medium heat. Cook and stir potatoes, carrot and seasonings until vegetables are tender, about 10-12 minutes. Add kale and garlic; continue cooking until vegetables are lightly browned and kale is tender, 2-4 minutes. Yield: 2 servings.
Originally published as Rainbow Hash in Taste of Home September/October 2016, p86

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Reviews forRainbow Hash

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alfoa User ID: 2078080 258238
Reviewed Dec. 17, 2016

"It is quite good. I used 2 sweet potatoes as purple potatoes generally cannot be found outside of the occasional farmer's market. Could maybe use some onion, but is good as-is."

MY REVIEW
alfoa User ID: 2078080 258234
Reviewed Dec. 17, 2016

"This was quite good. It could use some onion, maybe. I had to use 2 sweet potatoes, as purple potatoes are generally only found at farmer's markets (I made this in December)."

MY REVIEW
bgusto User ID: 8501036 256828
Reviewed Nov. 15, 2016

"I was actually pleasantly surprised with the flavor of this. I made it thinking it was going to turn out rather bland, but it's actually really decent. Cooking the potatoes took longer than expected. Four stars because it could probably use a few more ingredients to flesh it out."

MY REVIEW
curlylis85 User ID: 3166950 255810
Reviewed Oct. 23, 2016

"I loved the amount and variety of vegetables in this recipe. Our grocery store was out of the purple potatoes so I just substituted an extra sweet potato. I added a can of white beans and a little bacon for extra protein."

MY REVIEW
Beema User ID: 446601 253747
Reviewed Sep. 6, 2016

"A really nice idea. I cut the amount of spinach in half, as the original amount seemed a bit overpowering, and I added some cooked yellow corn, which added even more "color." And, just because I had some tiny cubes of ham on hand, I added that to the mix. De-LISH."

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