By: Adapted from www.realsimple.com.
Easy, nourishing, and delicious, this hash will fill you up and make your house smell amazing while it cooks.
Time: Preparation 10 mins
Cooking 30 mins
Serving: 4 Servings
Ingredients
- 2 T olive oil
- 0.75 lb italian sausage
- 1 onion
- 1 lb sweet potatoes
- 0.5 t dried thyme
- salt
- pepper
- 1 c low-sodium chicken broth
- 1 bn kale
- 4 eggs
Preparation
In a large skillet over medium heat, heat 1 tablespoon of the oil. Add the sausage and brown, stirring with a wooden spoon to break it up, for 6-8 minutes, until cooked through. Transfer to a dish.
In the same skillet, stir in the onion, sweet potatoes, thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper, and cook for 3-5 minutes, until the onions are soft. Pour in 1/2 cup of the chicken broth and cover. Cook 5-7 minutes, stirring occasionally, until the sweet potatoes are tender. Uncover, and add the last 1/2 cup of chicken broth. In batches, add the kale, and toss to incorporate. Cook until the kale is wilted and tender and the liquid has almost evaporated. Return the sausage to the skillet and stir. Cook until heated through, 1-2 minutes.
In a large, nonstick skillet, heat the last tablespoon of oil over medium heat. Fry the eggs sunny-side-up until they’re done the way you like them (or 2-4 minutes for slightly runny eggs). Divide the sweet potato hash between 4 plates and top each with a fried egg. Serve hot.
