Recipe: Sweet Potato Hash

I

 try to cook dinner for my family just about every night. Sometimes, it's only grilled cheese, but I think that still counts. I was trying to think of a creative way to make something with sweet Italian sausage and a sweet potato, when I found this recipe from Real Simple magazine. I didn't have kale because, to be honest, I never bought into the kale fad, but I always have spinach in the house, so I used that instead. I'm a firm believer in the freedom of substitution in recipes; cooking is an art form and as an artist, you should be free to create what works best for you. 

This recipe came together in about 30 minutes; even my 6-year-old ate it without fuss.

 

2 T. olive oil 
3/4 lb. sweet Italian sausage links, casings removed 
1 medium onion, chopped 
1 lb. sweet potatoes (about 2 medium), peeled and cut into 1/2-inch pieces 
1/2 tsp. dried thyme 
kosher salt & black pepper 
1 c. low sodium chicken broth 
1 bunch kale or spinach, thick stems removed and leaves torn into bite-size pieces (about 10 cups) 
4 large eggs

 

Heat 1 T. of the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes; transfer to a plate.

Add the onion, sweet potatoes, thyme, and ¼ teaspoon each salt and pepper to the skillet and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes (if the pan becomes too dark, add 2 tablespoons water and continue cooking). Add ½ cup of the broth, cover, and cook until the potatoes are tender, 5 to 7 minutes more.

Uncover the skillet and add the remaining ½ cup of broth. Add as much kale to the skillet as will fit and cook, tossing frequently and adding more kale when there is room, until the liquid is almost evaporated and the kale is tender, 4 to 5 minutes. Return the sausage to the skillet and toss to combine.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Serve with the hash.