Tag: brunch

Sweet Potato and Kale Breakfast Hash

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Vegetables and fried eggs are one of my favorite breakfast combination. My Sweet Potato and Kale Breakfast Hash includes sausage in the mix for a hardy breakfast that will fuel you up for a busy day. This is also an easy dish to make for brunch, and leftovers are great warmed up and topped with a freshly fried egg on weekday mornings. Enjoy with a glass of milk or a cup of joe.

Ingredients:
2 medium sweet potatoes, peeled and diced
½ pound ground sausage
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 bunch kale, stems removed and leaves chopped
4 eggs, fried to desired preference

Directions:

  1. Preheat oven to 400 degrees Fahrenheit and place sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly coat and arrange in a single layer. Roast for 20 minutes, flipping with a spatula after 10 minutes.
  2. Crumble sausage in a large skillet, breaking it up with a spatula for about 5 to 6 minutes, until cooked through. Drain oil from skillet.
  3. Add kale to skillet with sausage and sauté until wilted, about 3 to 4 minutes. Add sweet potatoes and stir to combine. Serve hash with fried egg on top.

Servings: 4

Sausage, Kale and Smoked Gouda Frittata

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Frittatas are one of my favorite one-pan meals to serve for breakfast, brunch or dinner. They are so versatile and can be made with any of your favorite vegetables, meats and cheeses. This one incorporates fresh kale, sausage and smoked gouda for a combination that will please both meat and vegetable lovers alike. It pairs well with homemade hash browns and orange juice.

Ingredients:
½ pound ground mild sausage
1 medium bunch kale, trimmed and chopped
6 eggs
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup low-fat milk
¾ cup smoked gouda, shredded

Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Heat an 8-inch cast-iron skillet over medium-high heat and cook sausage until browned. Drain grease from skillet and return to stovetop.
3. Add kale to skillet in two batches and sauté until wilted, about 5 minutes total.
4. Beat eggs with a whisk in a medium bowl. Stir in salt, pepper, milk and gouda.
5. Pour egg mixture over kale and sausage and gently stir to evenly distribute. Let the eggs start to set for 1 to 2 minutes without stirring. Place skillet in the oven and bake for 20 to 25 minutes until the eggs are set and the frittata is lightly browned. Serve warm or at room temperature.

Servings: 4