Sausage, Sweet Potato & Kale Breakfast Hash

Serves 4


  • 2 tablespoons canola oil

  • 1 package Smart Chicken breakfast maple chicken sausage

  • 1 red onion, diced

  • 1 green bell pepper, cored and diced

  • 1 large sweet potato, peeled and diced

  • 1 large bunch kale (about 16 ounces), rinsed and chopped

  • Kosher salt and freshly ground black pepper

  • 8 eggs

  • 1 tablespoon salt

  • 1 tablespoon vinegar


For the hash: In a skillet over medium-high heat, warm the canola oil. Add the sausage, onion, bell pepper, and sweet potato; sauté until sausage is golden brown and vegetables are soft. Add the kale and reduce heat. Season with salt and pepper.

To poach eggs: Add 6 cups of water to a medium sauce pot. Stir in salt and vinegar. Heat water to 180°F, until barely simmering. Crack and add eggs, 2 or 3 at a time. Gently swirl the eggs as they cook, 3 to 4 minutes. Use a large slotted spoon to remove the eggs from the poaching liquid. Divide the hash among four plates and serve two eggs over each portion. Sprinkle with salt and pepper.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska