Sweet Potato and Kale Hash with Poached Eggs and Spicy Pork Sausage

Sweet Potato and Kale Hash with Poached Eggs and Spicy Pork Sausage ingredients

• 1 lb spicy pork sausage
• 2 medium sweet potatoes
• 1 medium yellow onion
• 1 medium red bell pepper
• 3 cloves garlic cloves
• 4 cups kale
• 0.5 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• to taste salt and black pepper
• 4 whole large eggs
• 1 tsp white vinegar

How to make Sweet Potato and Kale Hash with Poached Eggs and Spicy Pork Sausage

1. In a large, heavy-bottomed skillet or Dutch oven, cook the 1 pound of spicy pork sausage over medium-high heat, breaking it up with a spoon, until it's browned and cooked through, about 7-10 minutes.
2. Remove the cooked sausage with a slotted spoon and set aside, leaving about 1-2 tablespoons of rendered fat in the skillet. If there's too much fat, carefully pour off the excess; if too little, add a touch of olive oil.
3. Add the diced yellow onion and red bell pepper to the skillet and sauté over medium heat for 5-7 minutes until softened, stirring occasionally.
4. Stir in the 3 minced garlic cloves and 1 teaspoon of smoked paprika, cooking for another minute until fragrant.
5. Add the 2 diced sweet potatoes to the skillet, stirring to coat with the pan drippings and seasonings. Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes start to soften and brown slightly.
6. Stir in the 4 cups of chopped kale. Continue to cook for 3-5 minutes, tossing frequently, until the kale has wilted significantly.
7. Return the cooked sausage to the skillet. Pour in 1/2 cup of chicken broth and 1 tablespoon of apple cider vinegar, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then cover and cook for 5 minutes, allowing the sweet potatoes to become tender.
8. While the hash simmers, poach the eggs: Fill a separate saucepan with about 3-4 inches of water and add 1 teaspoon of white vinegar. Bring the water to a gentle simmer (small bubbles, not a rolling boil).
9. Carefully crack each of the 4 large eggs into a small bowl or ramekin, then gently slide each egg into the simmering water. Poach for 3-4 minutes for soft, runny yolks, or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
10. Season the sweet potato and kale hash with salt and black pepper to taste. Divide the hash among four plates, top each serving with a perfectly poached egg, and serve immediately.

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