A quick, easy breakfast hash featuring sweet potato, red onion, kale and chicken sausage.
One afternoon when I was a baby, my mother noticed that my skin had changed color. No, it wasn’t jaundice and no, it wasn’t a sunburn. The palms of my hands had turned yellow. As first time mom, my mother called the doctor immediately, surely terrified that something was wrong.
The doctor asked a few questions, and then paused. “Does she like squash?”
I’m sure my mother thought he was crazy.
“Well, yes. She loves it.”
You guessed it, folks. My skin turned yellow because I ate that much squash. I promise this is a true story. I grew up and still love squash (though maybe not to that extent), and love sweet potatoes even more.
In our household, the most important thing to me as a wife is cooking with ingredients that I can read. I do my best to use fresh, wholesome ingredients in all of our meals. This means nothing (ok, almost nothing) with things I can’t pronounce or weird additives. Whatever it is, my husband and I like to keep it simple. This sweet potato and kale hash is no exception. Made with minimal ingredients, it packs maximum flavor!
For this recipe, start with pre-cooked sweet potato, as it won’t have enough time in the skillet to cook through if it’s raw. I’ve found this method to be my favorite for cooking sweet potatoes. The oven gives it that caramelized flavor that just can’t be found in a microwave or pressure cooker (despite their convenience).
I used Aidell’s Chicken and Apple Sausage for this recipe, which you can find at Costco. Their sausage is all natural, gluten free and has no nitrites or added hormones. It’s pre-cooked, so all you have to do is slice it up and throw it in the skillet. I like to throw it in early so it gets that delicious sear on the outside. Their habanero and green chile sausage is also SO good!
You can use spinach in the place of kale, or add any extra veggies you have on hand! This meal packs a ton of protein, complex carbs, vitamins and minerals that will keep you full and fuel your body. It’s great to make for a healthy Sunday brunch, or meal prep for breakfast during the week!
- In a skillet on medium heat, saute red onion and sausage in olive oil until red onion is almost translucent.
- Add in cooked sweet potato and kale. Season with salt and pepper.
- Once sweet potato is heated through, create two wells to crack the eggs into.
- When the egg whites start to cook, cover the skillet with a glass lid. Cook until the yolk of the egg clouds over, or to desired amount.
- Serve immediately or store in the fridge for up to 3 days.
- Be sure to cut all the vegetables around the same size so they cook evenly.
- You can use any sausage or meat you like to make it compliant with your paleo, whole30 or gluten free diet.
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