Sweet Potato and Kale Hash with Chicken Sausage Recipe
Let’s face it, no one wakes up craving a sad salad. That’s why this sweet potato and kale hash shows up like brunch royalty. Packed with color, flavor, and enough sass to power your whole weekend, it combines caramelized sweet potatoes with crispy kale and vegan “chicken” sausage that’s plant-based but still has serious brunch energy. It’s the kind of one-pan wonder you can throw together in yoga pants while pretending to adult. Add hot sauce, serve it hot, and enjoy the smug satisfaction of nailing flavor and fiber in one skillet.
Sweet Potato and Kale Hash with Chicken Sausage Recipe
This cozy hash blends roasted sweet potatoes, sautéed kale, and plant-based sausage into a hearty, one-pan breakfast or brunch miracle.
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 bunch kale de-stemmed and chopped
- 1 tbsp water for wilting kale
- 1 1/2 cups vegan chicken sausage sliced
- Optional: hot sauce or avocado for serving
Instructions
- Heat olive oil in a skillet over medium heat. Pretend you’re on a cooking show.
- Add sweet potatoes, season with garlic powder, paprika, salt, and pepper. Cook for 15 minutes, stirring occasionally until golden and tender.
- Toss in sliced vegan sausage. Sauté for 5 more minutes until lightly browned and serving brunch realness.
- Add chopped kale and a splash of water. Cover and let steam for 3 minutes until just wilted but still sassy.
- Remove the lid, give everything a good stir, taste, and adjust seasonings if your inner chef says so.
- Serve hot. Top with avocado slices or a generous drizzle of hot sauce for added flair.
Notes
Nutritional Values (Per Serving)
- Calories: 295
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 17g
Vitamins and Minerals (Per Serving)
- Vitamin A: 110%
- Vitamin C: 65%
- Iron: 18%
- Calcium: 12%
- Vitamin K: 90%
Additional Notes/Tips to Enhance Flavor
- Add diced red onion or bell pepper for extra color and sass.
- Try a sprinkle of nutritional yeast if you’re feeling bougie and B-vitamin deficient.
- Use coconut oil for a slightly sweeter, richer finish.
- Reheat leftovers in the skillet for a crispier second round—because brunch deserves an encore.
