SWEET POTATO HASH

Ingredients

2 tablespoons grapeseed or another neutral oil
2 medium sweet potatoes (1 1/2 pounds total), peeled and thinly sliced
1 yellow onion (12 ounces), halved and thinly sliced
1 red bell pepper (8 ounces), stemmed, seeded and cut into 1/2-inch dice
fine sea salt
1 bunch (12 ounces) collard greens, ribs removed and leaves chopped
freshly ground black pepper
2 tablespoons nutritional yeast (optional)

can use russett potatoes as well.

Directions

In a large cast-iron skillet over medium heat, heat the oil until
shimmering. Place a layer of sweet potatoes on the bottom of the
skillet, overlapping them slightly. Sprinkle a layer of onions and
peppers over that and season lightly with salt. Add another layer
of potatoes, onions, peppers and salt, and repeat unitl you've
used all the vegetables.

Cover the skillet and cook the mixture until the sweet potatoes
brown on the bottom, about 5 minutes. Using a spatula, flip the
mixture (in pieces - don't worry about keeping it intact), cover
and cook until the sweet potatoes brown on the bottom, about 5 minutes.

Fold in the collard greens and cook the mixture, uncovered,
stirring occasionally, until all the vegetables are tender,
5 to 10 minutes.

Season lightly with the pepper and stir in the nutritional
yeast, if using. Taste and season with more salt and pepper,
if needed. Serve hot.