Sweet Potato Sausage Hash
Prep Time: 5 min | Cook Time: 25 min | Yield: 4 servings
- 1 pound bulk pastured pork breakfast sausage
- 1 tbs olive oil
- 2 medium sweet potatoes, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 bunch kale, ribs removed, leaves chopped
- 1 tsp fresh thyme
- 1/2 tsp fresh rosemary, chopped
- 1/2 tsp fresh sage
In a medium skillet, cook the sausage over medium heat, breaking up the meat and stirring consistently until no longer pink, about 8 minutes. Remove the sausage from the pan leaving any juices behind, set aside.
In the same pan, heat the oil with any leftover juices from the meat. Add the sweet potatoes, onion, and bell peppers and cook until softened, about 10 minutes. Add the kale, thyme, rosemary, and sage and cook, stirring constantly, until the kale wilts, about 5 minutes. Toss the sausage back into the pan and store to combine. Serve immediately.
Optional: Top with an over-easy egg