chicken sausage, sweet potato + kale hash

chicken sausage, sweet potato + kale hash | Cody Uncorked


I thought I’d share a recipe today that’s perfect for the weekend – whether you’re up and at ’em for breakfast or like to get a slow start over brunch, this is the perfect dish to keep you full and fuel your weekend activities.

chicken sausage, sweet potato + kale hash | Cody Uncorked

This is also the perfect recipe to use up some delicious farmers market kale. If you haven’t already, you should check your local markets to see when they start back up! One of my Atlanta favorites, the Freedom Farmers Market, if already in full swing. Another, Peachtree Road Farmers Market, starts back up this weekend!

In addition to kale and sweet potatoes, I also used some fennel we already had and finished it off with the last bit of yellow bell pepper hollandaise leftovers. Feel free to use just about anything you’ve got…it’s a great way to salvage any drooping produce in those fridge drawers!

chicken sausage, sweet potato + kale hash | Cody Uncorked

Chicken Sausage, Sweet Potato + Kale Hash
serves two

2 handfuls of kale leaves
1 small sweet potato
1 clove garlic
1/2 of a medium white onion
2 chicken sausages
2 eggs
thinly sliced fennel
green garlic
swiss chard
other veggie add-ins
yellow bell pepper hollandaise

Start by dicing your sweet potato and blanching in boiling water for 4 minutes. Drain and set aside. Next, mince the garlic, dice the 1/2 onion and rinse + dry your kale. Tear the kale into bite-site pieces and your prep is all finished!

In a medium skillet, brown chicken sausage with a little olive oil. Once cooked through and caramelized, use a slotted spoon to remove the sausage. While the pan’s still hot, add the onions and cook until slightly softened, about 5 minutes. Then add the sweet potatoes, season with salt and pepper, and cook until starting to crisp and brown on the outside. Add the garlic and any other veggies you’d like to add (excluding kale). Season and cook until tender. Next, add the sausage back in along with your kale and toss to combine.

Once the kale begins to soften, cook the eggs to your liking in a separate pan. I fried mine sunny side up, but poached would be delicious as well! Once your eggs are done, transfer cooked eggs to the hash and serve the skillet right on the table. Top with hot sauce, hollandaise and/or whatever you’d like!

chicken sausage, sweet potato + kale hash | Cody Uncorked

Happy weekend, y’all!


signature | Cody Uncorked.





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