This sausage breakfast hash with kale has traditional breakfast flavors–with a twist! Top it with a fried egg for a hearty start to the day.

Kale Breakfast Hash in a bowl alongside strawberries and orange juice

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Why We Love This Recipe For Sausage Breakfast Hash with Kale

There are fewer things better than starting your day with a hearty breakfast hash. This sausage hash in particular is made with pork sausage, kale, russet potatoes and maple syrup. It is great for weekend brunch to pair with eggs.

Recipe Highlights

  • Perfect for meal prep
  • Each serving has 310 calories and 11 grams of protein
  • Loaded with produce, so you’ll get in a vegetable serving first thing in the morning!
Breakfast Hash with Kale on a plate

Key Ingredients For This Recipe

  • Pork Breakfast Sausage: I love pork sausage in this recipe but you can use cooked chicken sausage if you prefer. In that case, skip step 2 completely and just chop the cooked chicken sausage into half moons and add it in with the kale in step 4.
  • Extra-Virgin Olive Oil
  • Russet Potato: This would also be great with thin-skinned potatoes. Leave the skin on for the best nutrition!
  • Lacinato Kale: Because kale is healthy and I love an excuse to add veggies to breakfast! If you take the leaves off the stems and chop them finely, it doesn’t need a long cook time, just 2 to 3 minutes.
  • 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 this whole kale breakfast hash so much yummier.
  • Kosher Salt and Ground Black Pepper
A side shot of Breakfast Hash with Kale with a fried egg

Step-by-Step Instructions to Make This Breakfast Hash with Kale

Step 1: Boil potatoes

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. 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.

Step 2: Cook sausage

Meanwhile, brown sausage in a large non-stick skillet over medium heat, stirring with a wooden spoon and breaking it up into small chunks, until there is no longer any visible pink, 3 to 4 minutes. Scrape sausage from the skillet and keep warm. Cooking the sausage separately controls the amount of browning, and allows you to break it up before the other ingredients are incorporated.

Step 3: Brown potatoes

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.

Step 4: Add sausage to hash

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 through, 2 to 3 minutes. Season with pepper.

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A close up shot of Sausage Breakfast Hash with a fried sunny side up egg

FAQs and Expert Tips

Can you sub in other greens?

Yes, you can. If the greens have tough stems, like collards, remove the leaves before chopping the greens. Swiss Chard and spinach are great alternatives. If using chard, chop the stems and add them with the potatoes. Here’s how to cut Swiss Chard.

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.

Storing instructions:

Store leftovers in an airtight container in the fridge for 2 to 3 days. However, I recommend frying eggs to serve on top as you go rather than storing them with the leftover hash.

Make-ahead!

If you know you’re going to have a busy morning, parboil the potatoes and chop the vegetables the night before so everything is ready to go. This is also great for meal prep. Make completely start to finish, then place in individual containers for a speedy breakfast that’s easy to reheat.

How to reheat:

Reheat leftovers in a skillet over medium heat until just warmed through. Alternatively, microwave for 2 minutes until evenly warmed through. We also love the reheat function on our Air Fryer for leftovers.

Additional Recipes to Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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

Sausage Breakfast Hash with Kale

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Description

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.

Ingredients

Units Scale
  • 1 large russet potato, medium diced
  • 1/2 pound pork breakfast sausage, casings removed if necessary
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, minced
  • 1/2 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

Instructions

  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. 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. 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. 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.

Notes

Storing Instructions: Store leftovers in an airtight container in the fridge for 2 to 3 days. However, I recommend frying eggs to serve on top as you go rather than storing them with the leftover hash.

 
 
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: breakfast
  • Method: Stove top
  • Cuisine: American

Nutrition

  • 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

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