This Maple, Potato and Sausage Breakfast Skillet with Kale has traditional breakfast flavors- with a twist! Top it with a fried egg for a hearty start to the day.Maple Potato Sausage Breakfast Skillet with Kale on Healthy Seasonal Recipes @healthyseasonal #glutenfree #grainfree #breakfast #maplesyrup

This recipe comes from my cookbook, Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup. I think of it as a great example of how diverse of an ingredient maple syrup is and that it goes way beyond pancakes on the breakfast table. Don’t get me wrong, maple syrup is great on pancakes, french toast and waffles for breakfast- but you can also have it for breakfast with no grain product vehicle required!Maple Potato Sausage Breakfast Skillet with Kale on Healthy Seasonal Recipes @healthyseasonal #glutenfree #grainfree #breakfast #maplesyrup

Last month, I found myself surrounded by other people who were also in agreement that maple syrup has so many fun and delicious uses other than a pancake topper. They were all sugar makers! I went to two maple conferences here in Vermont to speak to Vermont based maple syrup makers about social media and creating content to promote their maple syrup business, specifically photography tips. I also set up a table in the Expo portion of the conference to sell my cookbook. My mom came with me both weekends and we had a great time. Jase came to the second one, and attended several of the sessions as well. I was so happy to connect with others who are so enthusiastic about maple syrup.

Maple Potato Sausage Breakfast Skillet with Kale on Healthy Seasonal Recipes @healthyseasonal #glutenfree #grainfree #breakfast #maplesyrup

I decided to share it today because even though my book has been out for two and a half years now, it’s been on my mind because of having been at these conferences, and Sugaring Season 2018 is officially here! We are tapped and hopefully tonight are looking forward to getting out into the sugar house and making maple syrup. We’re down to a couple bottles from 2017, so it’s just in the nick of time!

Maple Potato Sausage Breakfast Skillet with Kale on Healthy Seasonal Recipes @healthyseasonal #glutenfree #grainfree #breakfast #maplesyrupEvery year, it’s anybody’s guess as to when sugaring season will really get going. It depends entirely on the weather. The sap wont run in the trees unless the days are warm (above freezing) and the nights are cold (below freezing.) That happens occasionally in late February, but most often it starts at some point in March. This year has been so strange- some folks tapped during a thawing January. I heard it recently called Global Weirding. I’d say so!

Maple Potato Sausage Breakfast Skillet with Kale on Healthy Seasonal Recipes @healthyseasonal #glutenfree #grainfree #breakfast #maplesyrup

This winter has been so lacking in snow around here, that I am just looking forward to sugaring at this point. I mean if the skiing conditions are terrible, what’s the point of winter! We’re taking the kids out to Telluride to ski for school break, and unfortunately there hasn’t been a ton of snow out there either! Hopefully the sap will wait for us.

This recipe is one of the recipes that didn’t have a photo in the cookbook, and I was sad about it, because I didn’t want it to go unnoticed! But alas, there was only so many pages, and I wasn’t able to have a shot for every recipe. So I decided that this would be the perfect time to share it! Here’s how to make it:

How to Make Maple, Potato and Sausage Breakfast Skillet with Kale

  • Pre-cook the Potatoes: The potatoes need to cook a bit before you get started. Otherwise they kind of burn in the skillet. So steaming them a bit in a basket really helps get that perfect texture in the end.
  • Use a Non-Stick Skillet: I like my Green Pan- because it is chemical free. Unfortunately, these newer ceramic pans, while safe, aren’t particularly durable. So they wear out after a lot of use. I tend to only use mine when totally necessary. This is one of those times because the steamed potatoes stick otherwise.
  • Brown the Sausage: Cooking the sausage separately controls the amount of browning, and allows you to break it up before the other ingredients are incorporated.
  • Add Shallot, Maple and Vinegar for Flavor: The shallot and vinegar (and the sausage) keep the recipe savory overall- while the maple syrup contrasts in a satisfying palate pleasing way. There is something about just two tablespoons of sweetness, that makes the whole recipe so much yummier. I think it’s similar to the Ayurvedic principal of balancing flavors.
  • Add in Kale: Because it’s healthy and I love an excuse to add veggies to breakfast! If you take the leaves off the stems, and chop it finely, it doesn’t need a long cook time, just 2 to 3 minutes.

Maple Potato Sausage Breakfast Skillet with Kale on Healthy Seasonal Recipes @healthyseasonal #glutenfree #grainfree #breakfast #maplesyrup

Maple Breakfast Skillet Cooking Tips:

  • Can you sub in other greens? Yes you can. If the greens have tough stems, like collards, just remove the leaves before chopping the greens.
  • Can you use other potatoes? Absolutely! This would also be great with thin-skinned potatoes. Leave the skin on for best nutrition!
  • Can I skip the vinegar? I wouldn’t recommend it because the sweetness will be overwhelming. These ratios have been tested as they stand. Some Apple Cider Vinegars are less acidic than others, depending on the brewing method. If you prefer a less acidic dish, try a cider vinegar from an apple orchard. {Aside: I love this one. And I met the man who makes it at the above mentioned maple syrup conference! He was amazing and told me all about his cider vinegar making method.} Another reason you should use the vinegar is that it lowers the glycemic rating of the recipe.
  • Can I use my well-seasoned cast iron pan? The potatoes will stick to the skillet, and when you go to turn them, the browned part will stay adhered to the skillet, and the tender potato will come off. I love my cast-iron skillet too, but I learned this the hard way.
  • Can I sub in cooked chicken sausage?: Yes! Skip step 2 completely and just chop the cooked chicken sausage into half moons and add it in with the kale in step 4.
  • Can I use sugar instead of maple syrup? Technically- yes. But here’s why I think you should be using maple syrup instead in a post I wrote over on the Little Hill Maple blog. {That’s our maple sugaring business.}

Maple Potato Sausage Breakfast Skillet with Kale on Healthy Seasonal Recipes @healthyseasonal #glutenfree #grainfree #breakfast #maplesyrup

More Maple Breakfast Recipes (that aren’t waffles and pancakes!)

Maple Sweet Potato Coffee Cake

Maple Granola

Cranberry Apple Christmas Breakfast Casserole 

Vegan Pumpkin Maple Walnut Scones

Thanks so much for reading! If you love this recipe, please rate it! Just click the star below! It’s easy and it helps other people discover the recipes you like most.

For more like this, check out this Ultimate Guide to Kale!

Maple Potato Sausage Breakfast Skillet with Kale on Healthy Seasonal Recipes @healthyseasonal #glutenfree #grainfree #breakfast #maplesyrup

maple, potato and sausage breakfast skillet with kale

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: breakfast
  • Method: Stove top
  • Cuisine: American


From Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup by Katie Webster {Quirk Books, 2015.} Although kale isn’t yet considered standard breakfast fare, it pairs wonderfully with traditional morning flavors: skillet-browned potatoes, sausage and maple syrup. This hearty breakfast is a contender for a new weekend brunch classic.



  • 1 large russet potato, medium diced
  • ½ pound pork breakfast sausage, casings removed if necessary
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, minced
  • ½ teaspoon coarse kosher salt
  • 3 cups finely chopped Lacinato kale (no stems)
  • 2 tablespoons pure maple syrup, dark or amber
  • 1 tablespoon cider vinegar
  • Freshly ground pepper to taste


  1. 1. Bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add potato and cook until the potato is just tender when tested with the tip of a pairing knife or fork, 5 to 7 minutes.
  2. 2. Meanwhile, brown sausage in a large non-stick skillet over medium heat, stirring with a wooden spoon, and breaking up into small chunks, until there is no longer any visible pink, 3 to 4 minutes. Scrape sausage from the skillet and keep warm.
  3. 3. Add oil to the skillet and return to medium-high heat. Add shallot and salt and cook, stirring often until fragrant, 30 to 90 seconds. Add potatoes and cook, stirring occasionally until the potatoes are mostly browned, 4 to 6 minutes.
  4. 4. Add the sausage and any accumulated juices from the plate, kale, maple syrup and vinegar, and cook, stirring often until the kale is wilted and just tender and the sausage is heated though, 2 to 3 minutes. Season with pepper.


  • Serving Size: 1 cup
  • Calories: 310.2 kcal
  • Sugar: 8.6 g
  • Sodium: 449.76 mg
  • Fat: 17.65 g
  • Saturated Fat: 4.83 g
  • Trans Fat: 0.06 g
  • Carbohydrates: 27.84 g
  • Fiber: 2.25 g
  • Protein: 11.64 g
  • Cholesterol: 39.69 mg


A bowl filled with different types of food on a table