Sweet Potato Kale Hash and Sausage Recipe

I try to be a good hostess when I have guests over. So when my friend was in town, I made him breakfast in the morning. It was the least I could do after I made him sleep on my futon with curious kittens swatting at his toes all night. He was extremely gracious at the effort; claiming the restaurant we went to for brunch New Year’s Day had nothing on my bacon and eggs- guess that week in school paid off! But I wanted to try something different one of the last mornings he was in town; I could eat scrambled eggs and smoothies every morning, but I figured he might like to change it up.

I had a pack of my favorite sausages in the fridge- the Italian variety from Rowe Farms. Nothing but natural, hormone-and-antibiotic free pork, seasonings and sea salt. Three ingredients. Gluten-free, delicious and convenient. I decided to utilize them early on, and the idea of a hash of sorts came into my head.

So I started grating, chopped and sauteeing, and before I knew it I had one of the more flavorful breakfast dishes I have made in a while! I know I loved it, I think Eric liked it and I’m pretty sure you will do.

The best part? This is easily made vegetarian if you omit the pork {or replace the sausages with Field Roast- not gluten-free, but a past favorite}. A little something for almost everyone.

Sausage, Sweet potato and Kale hash
Serves 3

1 extra-small onion (about 1/4 cup, chopped)
3 heaping tbsp coconut oil
1 medium sweet potato, grated
3 Italian sausage links, casings removed and crumbled (not using sausage? add in 1/2 tsp Italian seasoning and a dash of cayenne pepper!)
3 eggs, whisked until frothy
2 cups packed chopped kale
sea salt and pepper, to taste

1. Heat coconut oil in a medium sautee pan. Sautee onion until translucent. Add sweet potato and cook, stirring often, until soft and slightly golden.

2. Add crumbled sausage and cooked until browned/no longer pink.

3. Add whisked eggs and stir constantly until eggs are broken up into little pieces. Stir in kale and cook until wilted.

4. Season to taste and serve!

Simple, flavorful, healthful, and makes great leftovers!