Description
Vibrant, gluten-free and dairy-free breakfast hash perfect for that lazy Sunday morning.
Ingredients
Scale
- 2 medium sweet potatoes, orange and/or purple (peeled and 1/4" diced)
- 2 tbsp avocado oil (or other neutral cooking oil)
- 1 bunch kale, preferably organic (7 oz, washed & chopped)
- 4 eggs, preferably pasture-raised
- dash cayenne pepper
- 2 sprigs rosemary
- kosher salt and pepper (to taste)
Instructions
- Roast Sweet Potatoes. Preheat oven to 400 degrees F. In a lined sheet pan, combine diced sweet potatoes, avocado oil, rosemary, 1 tbsp kosher salt and pepper. Mix with your hands to coat all the sweet potatoes and spread evenly in one layer on the sheet pan. Optional: sprinkle a dash of cayenne pepper over the top for additional heat. Bake for 15 minutes, rotate the pan, and bake for another 10 minutes until soft and tender throughout.
- Cook Sausage, Kale & Eggs. While the sweet potatoes are roasting, heat s 12-inch cast iron skillet over medium. Add sliced sausage & cook until browned on the outside, approx. 5 mins. Remove from skillet. The sausage should have released oils in the skillet which is perfect for cooking the rest. Add chopped kale to the same skillet and cook until wilted and tender, approximately 3-4 minutes. Turn heat to low. Add the roasted sweet potatoes & sausage back into the skillet and stir to combine. Season with salt + pepper to taste and serve on plates. In the same skillet on medium heat, fry the eggs one at a time and season with salt & pepper to taste.
Keywords: breakfast, kale, sausage, sweet potatoes