Par-Boil the Sweet Potatoes

• Start by par-boiling your sweet potatoes for about 5 minutes. This step is crucial—it softens them just enough without overcooking so they can crisp up beautifully later. Drain them and set aside while you prep the other ingredients.

Caramelize the Shallots

• Heat your olive oil in a large skillet over medium heat. Add the thinly sliced shallots and let them cook slowly for about 10 minutes until they’re golden brown and fragrant. This is where your kitchen starts smelling amazing!

Cook the Sweet Potatoes

• Add the par-boiled sweet potatoes to the skillet with the caramelized shallots. Sprinkle them with smoked paprika and cayenne pepper (if you like a bit of heat). Stir everything together and let it cook for about 15 minutes until the sweet potatoes are crispy on the outside and tender on the inside.

Add Kale

• If you’re using kale, toss it into the skillet during the last few minutes of cooking. Stir until it wilts slightly—it doesn’t take long! The vibrant green color will brighten up your dish beautifully.

Make Pepita Chimichurri

• While your hash is cooking away, blend all chimichurri ingredients in a food processor until smooth. The pepitas add a nutty richness while the parsley keeps it fresh and zesty.

Serve