Best 2 Sausage Kale Hash Recipes
Sausage kale hash is a hearty and flavorful dish that is perfect for breakfast, lunch, or dinner. It is made with sausage, kale, potatoes, and onions, and can be cooked in a skillet or in the oven. The sausage and kale provide a good source of protein and vitamins, while the potatoes and onions add a starchy and flavorful base. This dish is also relatively easy to make and can be tailored to your own taste preferences. Whether you like your hash with a lot of vegetables or extra meat, there is a recipe out there that will suit your needs. With so many variations to choose from, you are sure to find a sausage kale hash recipe that you will love.
Check out the recipes below so you can choose the best recipe for yourself!
SAUSAGE, EGG AND KALE CASSEROLE
Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.
Provided by Susan Spungen
Categories breakfast, brunch, dinner, easy, lunch, weeknight, casseroles, main course
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
- Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
- Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
- Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
- Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 9 grams, Sodium 330 milligrams, Sugar 3 grams, TransFat 0 grams
SAUSAGE & KALE HASH
Crispy fried potatoes with eggs, sausagemeat and kale make for a satisfying brunch that'll keep you going all day. Who can resist a runny yolk?
Provided by Chelsie Collins
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 8
Steps:
- Put the potatoes in a pan of cold water with a little salt. Bring to the boil, cook for 3-4 mins until nearly tender, then drain and set aside.
- Meanwhile, heat 1/2 tbsp oil in a large, non-stick frying pan. Cook the onion for 8-10 mins over a low heat until soft. Add the potatoes and sausagemeat, turn the heat up to medium and brown everything for 5-6 mins. Scatter the kale over and wilt for 2 mins, then stir in the sage.
- Pour in the remaining oil and push the hash to one side of the pan to make room for the eggs. Crack the eggs in and fry to your liking. Divide the hash between two bowls and top with a fried egg.
Nutrition Facts : Calories 709 calories, Fat 47 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.8 milligram of sodium
Tips:
- Use a variety of vegetables. This will give your hash a more complex flavor and texture. Try using a mix of hearty vegetables, such as potatoes, sweet potatoes, and kale, and softer vegetables, such as onions, peppers, and tomatoes.
- Don't be afraid to experiment with different spices and herbs. A good hash should have a balance of flavors, so don't be afraid to add some heat, sweetness, or acidity. Some good options include chili powder, cumin, paprika, garlic powder, and oregano.
- Cook the hash over medium heat. This will help to prevent the vegetables from burning and will allow them to cook evenly.
- Stir the hash frequently. This will help to prevent the vegetables from sticking to the pan and will ensure that they cook evenly.
- Serve the hash immediately. This is when it will be at its best flavor and texture.
Conclusion:
Sausage kale hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and sausage, and it's also a healthy and satisfying meal. So next time you're looking for a quick and easy meal, give sausage kale hash a try. You won't be disappointed!
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