Sweet Potato Hash and Kale Hash

Serves 8. Recipe is by chef Eric Arceneaux, City Club of Baton Rouge.

1/4 cup 80/20 olive oil

1/4 cup unsalted butter

2 shallots, diced

1 red bell pepper, diced

4 sweet potatoes, peeled and diced

½ cup diced, Black Forest ham

1 teaspoon cumin

1 teaspoon paprika

Pinch red pepper flake

Kosher/sea salt and fresh ground black pepper to taste

1 teaspoon brown sugar

4 cups kale, washed, dried and chopped, coarsely

1. Heat a large skillet or Dutch oven with olive oil and butter, add diced shallots and sauté for 3 minutes.

2. Add red bell pepper and sweet potatoes. Cook 5 minutes.

3. Add diced ham and sauté for 2 minutes.

4. Add all dry seasonings and toast for 2 minutes.

5. Add kale and sauté until wilted. Adjust seasonings, if needed.

6. If sweet potatoes are tender, serve immediately; if not, cook for an additional few minutes.