Name: Spicy Sausage, Kale, Fennel & Sweet Potato Hash with Fried Egg
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 eggs; 3 fennel bulbs; 0.68 kg ground pork sausage; 1 ½ bunches kale; 3 medium red onions; 1.02 kg sweet potatoes; crushed red pepper; extra virgin olive oil; red wine vinegar; salt

Spicy Sausage, Kale, Fennel & Sweet Potato Hash with Fried EggSpicy Sausage, Kale, Fennel & Sweet Potato Hash with Fried Egg — a 45-minute dinner recipe with 10 ingredients, serving 6.Ingredients

6 eggs

3 fennel bulbs

0.68 kg ground pork sausage

1 ½ bunches kale

3 medium red onions

1.02 kg sweet potatoes

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Peel and medium dice sweet potatoes. Place in a large bowl.

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the sweet potato.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl and set aside.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add sausage and cook, breaking it apart with a spoon, until browned and crumbly, 5-6 minutes.

Using a slotted spoon, remove sausage to a plate; set aside. (Reserve pot with drippings for the next step.)

Return pot (with drippings) to medium-high heat. Add veggies, salt, and crushed red pepper; cook, stirring occasionally, until golden-brown and tender, 15-20 minutes.

Meanwhile, fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces.

When the veggies are done, add vinegar and cooked sausage to the pot; stir to combine. Add kale to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful. Remove from heat.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt.

To serve, divide hash between plates or bowls. Top with fried eggs and enjoy!

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