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
- 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.
- 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.
- 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.
- 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