This morning’s breakfast was a sweet potato, kale, yellow squash hash. First i grind a half teaspoon of cumin, coriander and fennel seeds along with about a dozen mustard seeds, and I add them to some heated olive oil to sauté for a minute or two. Then add one small sliced onion and the sweet potato and cook until a little crisp. Remove from the pan to keep crisp if you like, to add upon serving. Add chopped kale and the squash and let the kale cook using the water from the squash, for about 10 minutes. You might add a little water or broth to keep it steaming. You can also use fresh spinach instead of kale, or cook it in olive oil if you are not keeping it low fat.