Sweet Potato and Kale Hash with Spicy Sausage

Can I choose a favorite month of 2015 NOW, or do I have to wait until the last day of December?

What the heck. I’m gonna choose one now and I choose November. I’m 1% hesitant because December is starting to look promising and also because February was a pretty darn good month too. So yeah, I’m gonna go ahead and choose November.

November has been amazing. Amazing in all the usual and obvious ways, but also amazing in all the really unexpected, secretive ways.

Amazing in all the usual and obvious ways like… my brother getting married(!), becoming a recipe tester (i.e. getting paid to cook and eat), Thanksgiving and reflecting on all there is to be thankful for, trimming a Christmas tree (i.e. pulling a small, fake tree out of the basement), my 1-year Friendiversary with my gal pals(!).

I should do a November-in-Pictures post.

And November has been amazing in all the really unexpected, secretive ways like… feeling triumphant and strong and courageous because I’m facing my fears, challenging my endurance, and learning to lean into the sharp points of life.

And lastly, November has been amazing because of all the FOOD.

Let’s recap:

• Turkey Sausage & Kale Bread Pudding – aka The Best Thing I’ve Ever Made
• Bacon Mushroom Cauliflower Risotto – aka The 2nd Best Thing I’ve Ever Made
• 5-Minute Smoky Pumpkin Hummus – 5. Minute. Smoky. Pumpkin. Hummus. (…in case you didn’t catch that…)
• Dark Chocolate Bourbon Pecan Pie – and I ate the whole thing myself (almost)
• Butternut Squash Crabmeat Mac & Cheeeeze

And now, this:

I honestly can’t tell you where it stands in my heart. Maybe… The Bestest Thing I’ve Ever Made. Or maybe, The Most Delicious Best Thing I’ve Ever Made? Definitely, The Best Thing I’ve Ever Made Out of Leftover Ingredients I Had in the Refrigerator.

I was not expecting the flavor explosion. This is… gooooood. Like, hell yeah, high-five, props to me good! (And props to my friend Chris who taught me how to poach an egg and who poached the picture perfect egg you see here.)

The sweet potato is so sweet (surprise!) and you’ve got that savory, spicy sausage, the earthy kale, the hint of nutmeg. Thinking about eating this for dinner tonight is putting a wide, November-is-the-best-month type of smile on my face right now. So if you’re November has not been living up, you have 9.5 hours to go change all that. Get cooking!

5 from 1 vote

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Sweet Potato and Kale Hash with Spicy Sausage

Course Breakfast

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 servings

Author Danielle Cushing

Ingredients

• 1/2 pound hot ground pork sausage
• 1 tablespoon olive oil
• 1 large sweet potato shredded
• 1 yellow onion diced
• 2 cloves garlic minced
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 2 tablespoons milk
• 1 bunch curly kale tough ribs removed and chopped
• 2 tablespoons white vinegar
• 4 eggs

Instructions

1. In a medium skillet over medium-high heat, brown the sausage, using a wooden spoon to break it up. Set on paper towels to drain.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sweet potato, onion, garlic, nutmeg, and salt and pepper. Saute until soft, stirring frequently, about 8-10 minutes. Add the kale and continue to heat until just wilted.
3. Meanwhile, fill a large, deep skillet with 1 inch of water. Add vinegar and heat water until small bubbles start to form. Do not bring to a boil. Carefully crack the eggs and drop into the water. Alternatively, you may place the cracked eggs one at a time into a small measuring cup, submerge the cup, and gently roll the egg out. Turn off the heat, cover the skillet, and let sit 5 minutes. When the eggs are done, lift them out of the water with a slotted spoon and place on a paper towel to drain.
4. To serve: Divide sweet potato and kale mixture among four bowls. Top with sausage. Top each with a poached egg.