Many of these ingredients can be found that Blacksburg Farmer's Market!
3 tablespoons olive oil, divided
1 large sweet potato, peeled & cut into 1/4 inch cubes
1 large russet potato, cut into 1/4 inch cubes
1 medium |about 1 cup onion, diced
1/2 teaspoon sea salt plus more to taste
2 cups | about half a bunch kale, chopped into bite sized pieces
1/2 teaspoon cumin
1 jalapeño, sliced (red will be more spicy than green jalapeños so choose based on your preference)
3 stalks spring onions, sliced + more for garnishing
1/4 cup | about a small, loose handful, chopped fresh cilantro leaves
Optional: serve with salsa verde and/or top with eggs
Heat 2 tablespoons olive oil in a large skillet over a medium low heat. Spread out the potatoes over the bottom of the pan as evenly as possible, cover and let cook about 10 minutes. Make sure to come back and the potatoes ever 3-4 minutes.
Add the remaining oil diced onions to the potatoes and sprinkle with about 1/2 teaspoon salt. Sauté about 4-5 minutes until the onions are soft and starting to golden. Add the kale and cumin and stir until the kale starts to wilt.
Add the kale, cumin, jalapeño and spring onions and stir. Cook until the added veggies begin to soften and the kale begins to slightly crisp on the edges.
Taste and season with more salt as needed. Sprinkle the chopped cilantro over the top along with extra spring onions if you like.
Serve along with a salsa verde, fried eggs, hot sauce or enjoy as is!
Together the potatoes should weigh about 1 1/2 -2 pounds, but don't worry about trying to be exact with that measurement because hash recipes like this are very flexible when it comes to amounts.