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Sausage, Sweet Potato & Kale Breakfast Hash with Maple Glaze

5 from 1 vote
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 2 C Sweet potatoes, roasted See notes for roasting instructions
  • 3 C kale, rougly chopped
  • 1 lb ground breakfast sausage
  • 1/2 yellow onion, diced
  • 1 bell pepper, diced
  • 4 eggs
  • 1 tbsp ghee or avocado oil
Maple Glaze - Eliminate for Whole30, season only with Garlic powder + Salt & Pepper
  • 2 tbsp maple syrup
  • 1 tbsp red wine vinegar
  • 1 tbsp coconut aminos
  • 1 tbsp avocado oil
  • 1/2 tsp garlic powder
  • salt & pepper to taste

Method
 

  1. In a large skillet, melt ghee (or oil) over medium heat. Add the Onions & Peppers. Saute for 3-5 minutes
  2. Add ground sausage & brown the meat, about 5 minutes.
    While the meat cooks, combine ingredients for maple glaze in a small bowl or glass measuring cup.
  3. Once the meat is cooked through, add in sweet potatoes & kale. Tossing will help wilt the kale with the residual heat of the sausage & peppers. Cook for 3 minutes or until kale has begun to wilt.
  4. Add maple glaze. Toss to coat.
  5. Move hash to the edge of the pan to create 4 pockets to drop in eggs. If you are making this in advance, and you want to make a fresh egg each morning for leftovers you can eliminate this step.
    Drop 4 eggs into the open space in the pan. Cover with lid and allow to cook until you reach desired egg temp ie: over hard, over easy, etc.
  6. Serve & Enjoy.

Notes

For Whole 30- eliminate maple glaze & Season with garlic powder, salt & Pepper. I love adding the Garlic Salt from Trader Joes! 
 
To Roast Sweet Potatoes- Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces.  Place sweet potatoes in a single layer on a large sheet pan. Add 1 -2 Tbsp avocado or olive oil + 1/2 tsp garlic powder + Salt & Pepper.
Roast for a total of 25-35 minutes, Tossing halfway. 
Store leftovers in the fridge for up to 5 days