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

New Year’s Brunch

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If good luck and prosperity are on your list for 2019, you are likely planning to indulge in a plate of collard greens and black-eyed peas on New Year’s Day. Because brunch is one of my favorite meals and I love to embrace southern food traditions, I created this New Year’s Brunch dish that will leave you with a happy belly and hopefully a prosperous year ahead. If you prefer to eat your greens and peas like your grandmother prepared them, leftovers would be delicious in this brunch recipe the next day. Cheers to a healthy, happy and successful year ahead.

Ingredients for Gouda Grits:
2 cups water
½ cup grits
½ cup gouda cheese, shredded
1 tablespoon half and half
¼ teaspoon salt
¼ teaspoon ground black pepper

Ingredients for Sautéed Greens and Peas:
2 cups water
1 bunch collard greens
2 teaspoons olive oil
2 cloves garlic, minced
1 (15 ounce) can of black-eyed peas, no salt added
¼ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons cider vinegar

Ingredients for New Year’s Brunch:
¼ serving of Gouda Grits
¼ serving of Sautéed Greens and Peas
4 eggs, fried to preference

Directions:

  1. Bring water to a boil in a medium saucepan. Add grits, stir and reduce heat to a simmer. Cover and cook for 20 minutes, stirring occasionally. Add gouda, half and half, salt and pepper. Stir until cheese melts and set aside on low heat to keep warm.
  2. Bring water to a boil in a medium saucepan. Meanwhile, wash the collard greens and remove the stems. Add greens to the boiling water, reduce to low heat and simmer for 5 minutes. Drain greens in a colander and use the back of a wooden spoon to gently press out any excess water.
  3. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant. Add collard greens and sauté for 5 minutes, until tender. Add peas to the skillet of greens and stir to combine. Continue cooking for a couple of minutes until peas are warm. Add, salt, pepper and vinegar, and sauté for another minute, stirring to evenly coat.
  4. Add Gouda Grits to the center of four plates and top with Sautéed Greens and Peas. Top each plate with a fried egg and serve.

Servings: 4