Go Back
–+ servings
Low Histamine Sweet Potato and Kale Hash

Low Histamine Sweet Potato and Kale Hash

Discover a delicious Low Histamine Sweet Potato and Kale Hash recipe perfect for breakfast or brunch. Packed with nutrients and flavor, it’s a must-try for histamine-conscious eaters.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 bunch kale, stems removed and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper
  • 1 item avocado, sliced (optional)

Equipment

  • Large Skillet
  • Sharp Knife
  • Cutting Board
  • Spatula

Method
 

  1. Peel and dice sweet potatoes into bite-sized cubes and chop kale into small strips.
  2. Heat olive oil in a large skillet over medium heat, then add the diced sweet potatoes.
  3. Sprinkle with smoked paprika, salt, and pepper; stir occasionally while cooking.
  4. Once the sweet potatoes are tender, toss in the chopped kale and cook for another 3-4 minutes until the kale wilts.

Nutrition

Calories: 180kcalCarbohydrates: 34gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 150mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 400IUVitamin C: 80mgCalcium: 10mgIron: 8mg

Notes

Don't skip seasoning! Simple spices like salt, pepper, and paprika can transform the dish. Fresh kale yields the best results—frozen kale may alter the texture of the hash. This dish stores well in the fridge for up to three days or can be frozen in individual portions. Consider serving with a dollop of guacamole or tahini sauce for added creaminess. Try variations such as adding chickpeas for protein or serving with a poached egg for breakfast.
Tried this recipe?Let us know how it was!