Sweet Potato, Sausage, and Kale Hash

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Do you ever get bored with breakfast? Lately, I’ve been in a breakfast funk. An egg and cheese just isn’t cutting it for me. I woke up with the need to try something different. ACapture little breakfast/brunch place in our town has a delicious sweet potato and beet hash with a sunny side up egg on top that gave me inspiration. Hash’s (hashes?) are so underrated!

I like to freeze kale from my garden in tiny little portions. For meals like this, its easy to pop a bag open and toss right in – a little extra kick of health! I used the Al Fresco “Country Style” chicken sausage, but any type of sausage could be used.

Can you believe my kale looked like this on Christmas Eve?!? (–>)

 

 

Sweet Potato Hash

2 small sweet potatoes, diced fine (1/4 inch is best)

1/2 small onion, finely diced

1/4 cup frozen kale, thawed, slightly drained

chicken sausage, finely diced

evoo, s&p, cayenne, garlic powder

2 eggs

  1. Heat a cast iron skillet over medium heat. Add about 1 tbsp of olive oil. When hot, add the sweet potatoes and saute for 5-10 minutes or until browned and starting to soften.
  2. Add the onions and sausage. Season with a little garlic, cayenne, salt and pepper. Saute until the onions are soft.
  3. Add the kale. If needed, add about 1/8 cup of water to finish off the potatoes if they are still hard in the middle.
  4. Crack the eggs over the top and let the white cook (you can cook in a separate pan as well).

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