Sweet Potato and Chicken Sausage Hash

By Leite's Culinaria

Ingredients

2 tablespoons avocado oil or extra-virgin olive oil
1 medium to large (14 oz) sweet potato (peeled and cut into 1/2-inch (12 mm) cubes (about 2 to 2 1/2 cups))
Fine sea salt and freshly ground black pepper
1 medium (8 oz) red bell pepper (sliced (about 1 cup))
1/2 medium (4 oz) red onion (sliced (about 1 cup))
1 small (8 oz) zucchini (halved or quartered lengthwise then sliced crosswise 1/2-inch (12 mm) thick (1 cup))
4 cups (5 oz) chopped curly kale
10 to 12 ounces fully cooked chicken sausage links (sliced 1/2 inch (12 mm) thick)
Fried eggs
Sliced avocado
Hot sauce

Prep Time15mins
Cook Time25mins
Servings3

Instructions

Make the hash

Place a large skillet over medium heat. When hot, add the avocado oil and swirl to coat the bottom. Toss in the sweet potato and season with salt and pepper. Cook, stirring occasionally, until the sweet potato begins to brown, 10 to 12 minutes.

Stir in the remaining vegetables, the sausage, and a large pinch each of salt and pepper. Cook, stirring occasionally, until the sweet potato is tender and cooked through, 12 to 14 minutes. Season with salt and pepper, to taste. TESTER TIP: If you find that the vegetables are starting to stick or brown too quickly, cover the skillet with a lid for about 5 minutes to help the vegetables steam and soften.

Serve the hash

Top with a fried egg, sliced avocado, and/or a drizzle of hot sauce, if desired. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.