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.

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.

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.

Maple Potato and Sausage Breakfast Skillet with Kale

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

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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