Sweet Potato & Kale Hash

Sweet Potato & Kale Hash with Fried Egg

If I talk about corned beef hash around my husband, he imagines the canned stuff, but in my head I’m thinking about the way my Gma made it – with chunks of actual corned beef and diced vegetables. I’m clearly in the minority here – when I see Corned Beef Hash on the menu anywhere, I feel compelled to order it, hoping it will be hearty chunks of food. I even ask the servers if the hash is chunky, or if it’s like the canned paste. “Oh, it’s definitely chunky.” We must have different definitions of “chunky,” because those tiny bits of potato don’t qualify. Not that I don’t love the canned stuff – it may smell like dog food coming out of the can, and the meat may be more like paste than it is meat anymore, but it is pretty darn tasty. I always grab a scoop if it’s on the table.

Sweet Potato & Kale Hash
Sweet Potato & Kale Hash

Of course I had to start playing around with making my own hash. I have a good approximation of Gma’s Corned Beef Hash, but then I started experimenting with different hash recipes – changing or skipping the meat, changing up the vegetables. Sometimes I go with a Latin theme and include poblano peppers, zucchini or other summer squash, and corn, and my St. Patty’s style hash uses Russet potatoes, Brussels sprouts, and onions. Often my breakfast hash is an experiment with the leftovers in the fridge. But it’s always good.

This version is one of my favorites. The sweet potato and kale play beautifully off one another, and even though it’s fairly simple, the flavor of this dish is really quite bold. This hash can be eaten plain, or topped with a fried egg or two – as the runny yolk adds another layer of deliciousness.

Sweet Potato & Kale Hash with Fried Egg
Sweet Potato & Kale Hash with Fried Egg

Sweet Potato & Kale Hash

Serves 2-3

The key to this (and any) hash is a cast iron pan – one that isn’t too crowded, and has the right amount of oil. You want the pan to be shiny – for there to be some fat between the pan and the vegetables, but not so oily that the vegetables are sitting in a pool of oil, or else your hash will leave you feeling heavy and greasy. If you can’t see the bottom of the pan through the vegetables, it’s overcrowded, and your vegetables will be limp and steamed, rather than crisping up against the cast iron.


  • 2-3 tbsp. olive oil, or other fat
  • 1 medium-ish orange fleshed sweet potato (approximately 350 g or 12 oz.)
  • 1/2 medium onion
  • 1/2 medium red bell pepper
  • 2-3 stalks of kale (I used curly kale, but you could use others)
  • kosher salt and freshly ground pepper to taste
  • optional: 1-2 fried eggs per person


  1. Peel the sweet potatoes, and dice both the sweet potato and bell pepper in large bite sized pieces.
  2. Cut the onion in long strips lengthwise- you should have strips the length of the onion, approximately 1/4″ wide.
  3. De-stem the kale, and chop roughly. Grab the kale in handfuls and squeeze it to soften.
  4. Heat 1 tbsp. of the olive oil in a wide cast iron skillet. When the pan is nice and hot, add all the veggies except the kale and a good sprinkle of salt, and cook over medium-high to high heat, stirring occasionally, until the vegetables begin to turn golden brown and the potatoes are soft through. Add additional fat if necessary to keep the pan shiny.
  5. Add the kale, and continue to cook a minute or two more, stirring occasionally, until the kale wilts.
  6. Salt and pepper to taste.
  7. Serve immediately, topped with a fried egg if desired.



We used to live just ten minutes away from Disneyland. I could even see the fireworks if I stood in the street outside my house. It was my grandparents’ house, and had been since my mom was a young girl. A couple of my aunts and an uncle worked at Disneyland when I was young, which meant I grew up familiar with the park. In college my sister was a cast member, and I was always ready to be her Disney-date. Ten years ago I started dating a fellow Disney-phile (to whom I am now married) and we became annual passholders. I love being there, just a few hours or all day, whether we go on rides or not; it never gets old.

But nearly three years ago we moved to West LA, and eventually let our passes expire this last November. I’d been pining for another visit ever since, and when the opportunity came up last weekend, I jumped at it. It wasn’t just Disneyland I was excited about – it was a visit to the old neighborhood. Planning where to visit for lunch became just as important as deciding which rides we should take the boy on. You see, the food on the Westside is fantastic, don’t get me wrong, but I have yet to find an adequate replacement for a few of our old haunts. Specifically: the taquerias.

I thought that moving to LA meant we would be near a lot of great Mexican food, but it turns out there isn’t much on the Westside – you have to travel east or south, and the traffic makes it somewhat prohibitive to stray more than a mile or two. We have incredible burger joints and more Asian and Italian places than I can count within walking distance, but I have yet to find a taqueria I like here. (If you are familiar with the Westside and know a killer taqueria – or any other dynamite restaurant – PLEASE tell me about it in a comment!)

We settled on Taqueria de Anda, which is a few blocks from Disneyland, and I practically dove into my carnitas tacos. Oh how I missed good carnitas! Simple and straightforward – just meat, onion/cilantro, salsa verde, and a squeeze of lime. That juicy, mildly spicy, meaty taco was heaven… and then I remembered how long it’s been since I made carnitas tacos of my own. I decided immediately they would be on the meal plan this week (yes, I’m crazy, and put together actual meal plans most weeks).

Taqueria de Anda Carnitas Taco
Taqueria de Anda Carnitas Taco

Traditional carnitas is pork braised or simmered in lard until tender, and then fried so the edges get crispy. Now, I love fat as much as any flavor-freak, but I also still have a few pounds of baby weight I would prefer eliminate, so I make it a little differently. Conventionally raised pork is really fatty, so you can separate out quite a bit without negatively impacting flavor too much.


You can make just about any Mexican-style dish out of this: tacos, burritos, enchiladas, tostadas, even tamales. Don’t toss out the reserved cooking liquid – just store it in with the meat, so it doesn’t dry out when you re-heat it.

Carnitas Tacos


Adapted from the pork my mother made for her enchilada casserole, and some personal experimentation
Serves 6-8
This carnitas is rich, and pairs best with lighter foods and bright, acidic foods that cut through or offset the fattiness. For tacos, consider serving with warm corn tortillas, an onion/cilantro mixture, and lime wedges. Your preferred crispyness and shred-level may be different depending on how you want to use your carnitas. Maybe you want it crispy for use in tacos (steps 10-12 are my methods for crispy carnitas); maybe you want it softer for use in enchiladas or a casserole (in which case – skip those steps).


  • coarse/kosher salt & fresh ground pepper
  • lard or leftover rendered pork fat (alternates: Canola oil, vegetable oil)
  • 2 tbsp. dried whole leaf Mexican oregano
  • optional: 1-2 chipotle peppers in adobo sauce (from a can), more for a spicier and smokier flavor
  • 4 or 5 cloves of garlic, smashed
  • 4-6 dried red chilies, including the seeds (New Mexico or something similar), each torn into 2 or 3 pieces, OR 4-6 tsp. dried New Mexico chili powder
  • 1 (4 oz.) can diced green chilies (mild, kid-friendly) or jalapeños (spicier) OR 4-6 whole fresh jalapeños, halved lengthwise
  • 4 to 5 lb. bone-in (or bone-out, but bone-in will be juicier) pork butt roast OR country style pork ribs (which are essentially pork butt cut into strips)
  • 1 large yellow or brown onion, quartered lengthwise through the core, then each quarter halved, again through the core)
  • optional: juice of 1 orange


  1. Rub the entire pork butt with salt and pepper.
  2. Add half the oregano, onion, garlic, dried red chilies (or powder) and fresh jalapeños (if using) to the bottom of the crock pot.
  3. In a large (preferably cast iron) pan or Dutch oven, heat ¼ inch fat or oil until it shimmers. Brown the pork on all sides, then transfer to crock pot.
  4. Nestle the remaining onion, garlic dried red chilies (or powder) and jalapeños, as well as the chipotle peppers (if using) around the edges and on top of the pork. Sprinkle with the remaining oregano.
  5. Pour the canned green chilies or jalapeños, including the liquid, over the top.
  6. Cover and cook on Low for 8 hours.
  7. Remove pork from the crock pot, and strain all the chunky stuff out of the remaining liquid; toss the chunks and set aside the liquid. Allow the liquid to settle and separate from the fat. Reserve liquid and fat separately.
  8. Shred the pork with two forks (should just fall right apart), separate and toss out the solid bits of fat.
  9. Mix shredded pork with ½ to 1 cup of reserved liquid to distribute the flavor throughout the meat.
  10. Toss the shredded pork with 1-2 tbsp. of the liquid fat.
  11. Line a half sheet or jelly roll pan (rimmed cookie sheet) with foil, spread the shredded pork evenly on the pan.
  12. Broil the pork on high for 5-7 minutes until crispy.

Serving Suggestions

Starchy Sides: Warm Corn or Flour Tortillas (heat over an open flame or on a cast iron surface), Mexican-Style Rice

Veggie Sides: Mexican Caesar Salad, Guacamole Salad, Mexican-Style Vegetables (drizzle with olive oil, sprinkle with salt, and microwave until tender and hot: 3 minutes, stir, 3 minutes, stir, 2 minutes)

Crispy Roast Chicken

Roast Chicken Leg Quarter
In high school, I once watched my friend’s mother carefully remove every tiny bit of residual skin from an already skinless chicken breast. I didn’t really know how to process what I was watching – why would you do that? I foresaw only dry, bland, mediocrity.Hands down, my favorite thing about roasted chicken, is crispy, salty, delicious skin. I blame my mother. Each year, at Thanksgiving and Christmas, she always pointed out that the skin was really lovely… really crispy. We relished it, and fought over it a little. But we really only roasted turkeys at Thanksgiving and sometimes Christmas, and I’m not willing to wait around all year for that crunch, and crispy chicken skin can be just as delicious as that of turkey.
roast chicken on a platter

And truthfully, even if you don’t love that unctuous crunch as I do, the skin does more than provide a burst of flavor and texture – it holds in all that moisture, leaving you with juicy chicken. For me, chicken falls into two categories: dry (bad) and moist (good). One way to ensure delicious, juicy chicken is to cook it bone-in and skin-on, ideally in as whole a piece as possible, and be sure to let it rest 15 minutes before you begin carving.

Roasting a whole chicken is best for moisture, but it means that not all the skin attains that delicate golden crunch I crave. For that, you need as much of the skin to be face up as possible – the answer is to roast chickens in halves (or spatchcocked).

We eat this roast chicken at least once a week – it’s easy, tasty, and provides leftovers for use in tacos, pot pies, casseroles, or other meals, as well as everything I need to make stock and render chicken fat (which I promise, is amazing and not as scary as it sounds)!


Use tongs or a meat fork with your non-dominant hand to manipulate the hot chicken while you cut with your dominant hand. It will take some practice to carve successfully without mutilating that delicious skin, but people will soon wonder at your carving skills. Half chickens are a great place to start, because they are a little more steady on the carving board than a whole chicken.

Remember: you will have difficulty cutting through bone, but you should be able to separate and cut through at the joints. There are a lot of great free videos online, like this one, that will show you how it’s done.

  1. Fold the wing back until the joint connecting to the body separates. Cut through this now open joint to separate the wing from the body.
  2. Lift the leg quarter away from the body and use the knife to cut the skin and allow the quarter to be folded back, disconnecting the joint where the thigh meets the body. Cut through this now open joint.
  3. If you wish to serve legs and thigh rather than quarters, cut through the joint where these two meet.
  4. Slice along the rib cage to separate the breast from the body. Don’t worry about getting every bit of meat off the rib cage – if you are making stock with the carcasses you’re going to want a little meat on there.

roast chicken on a plate with baked  Japanese sweet potato and grilled cauliflower


Usually, if you budget one ½ chicken per person, you’ll have enough leftover meat to work with for another meal, as well as the carcass of two chickens, and a pan full of juices, oil, and crusty bits of flavor. We can use every bit.

Use your fingers to remove all the meat from the leftover legs, thighs, and breasts, and store in a zip top bag or your preferred storage container. Everything else will go into making your stock: the leftover leg and thigh bones, the rib cages and backs leftover after carving, all the leftover skin, and the juices, fat, and crusty bits in the pan. If you are not ready to make stock right away, or have an extra large soup/stock pot and want to wait until you have another batch of stock fixings, put all of this into a gallon-sized zip top bag, label it, and store it in the freezer until you are ready. But definitely – make stock.

chicken tacos

Crispy Roast Chicken

Serves 3-4, with leftovers for another meal

This chicken is about as basic as it gets. You could, of course, add whatever herbs or spices you love. I generally keep it simple because I want a simple, basic stock from carcass, and because I really just don’t think it needs it. Tip: Line half sheet pan with foil so you have less scrubbing to do later.



  1. Preheat oven to 400°F.
  2. Arrange chicken skin side down on a half sheet pan with a rack. Drizzle or brush with olive oil, sprinkle with salt (one good pinch per half chicken), pepper, and granulated garlic. Flip chicken over so the skin is facing up and repeat.
  3. Roast chicken until juices run clear (poke the thigh and look at the color of the juice: pink – not ready, clear – ready) and the skin is golden and crispy, approximately 1 hr 15 min, depending on the starting temperature of the meat.
  4. Remove from oven and let rest at least 15 minutes before carving. (Do not skip the resting period!)

Serving Suggestions

Starchy Sides: Mashed Caulitatoes, Roast Sweet Potatoes (just wrap them in foil and put them in the oven with the chicken), Garlic Bread

Veggie Sides: “Grilled” Brussels Sprouts or Cauliflower, Candied Carrots, California Blend Vegetables