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. A 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
- 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.
- Add the onions and sausage. Season with a little garlic, cayenne, salt and pepper. Saute until the onions are soft.
- 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.
- Crack the eggs over the top and let the white cook (you can cook in a separate pan as well).