Preparation
Preheat the oven to 200°C, fan 180°C, gas 6. Peel the sweet potatoes and cut into 3cm chunks. Toss with 1 tablespoon of oil, season and spread out on a baking tray. Roast for 30-35 minutes until golden and tender.
Meanwhile, peel and finely slice the onion. Heat the remaining 1 tablespoon oil in a large non-stick frying pan over a medium-low heat. Fry the onion for 6-8 minutes until softened. Increase the heat to medium-high, add the chicken mince and fry for a further 8-10 minutes until opaque. Stir in the garlic granules, rosemary, chipotle paste for punch and a good pinch of salt. Stir-fry for 1 minute. Pile in the kale for freshness and continue to stir-fry for 2-3 minutes until tender.
Lastly, stir through the roasted sweet potatoes. Divide the smoky hash among plates and serve.
Rustle up this flavour-packed hash for an easy, protein-packed midweek meal. Chicken mince is coated in deliciously smoky chipotle spice for added oomph.