Sweet Potato HashA breakfast treat for the holidays
Serves 4 to 6
2 tablespoons high-heat oil, divided
1 pound ground sausage (see note)
½ onion, thinly sliced
3 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ teaspoon fennel seeds
1½ pounds organic garnet or jewel yams, scrubbed and cut into ½-inch cubes
1 bunch kale, tough stems removed and leaves chopped
Salt and black pepper, to taste
Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Add sausage; crumble and cook until no longer pink. Add onion, garlic, thyme and fennel seeds; cook until onion is soft, 5 to 7 minutes. Remove mixture from pan.
Heat remaining oil in skillet and add yams. Cook until golden and tender, stirring occasionally, about 20 minutes. Return sausage mixture to the skillet. Stir in kale and cook until tender, 5 to 7 minutes. Season with salt and pepper.
Using a spoon, make 4 shallow indentations in the hash and crack 1 egg into each indentation. Reduce heat to medium low, cover, and cook until whites are set, 8 to 10 minutes. Serve immediately.
Note: Use your favorite pork, turkey, chicken or vegetarian sausage for this recipe.
each serving: 530 cal, 38g fat (11g sat), 235mg chol, 1050mg sodium, 29g carb, 5g fiber, 19g protein
Recipe by PCC Natural Markets.
For more delicious, seasonal recipes, visit pccnaturalmarkets.com/recipes.