potato and sausage breakfast skillet maple cookbook #sponsored

Potato and Sausage Breakfast Skillet with Greens

From the Maple cookbook: “This hearty breakfast is a contender for a new weekend brunch classic.”
Excerpted with permission from Maple (Katie Webster, Quirk Books, 2015)
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (1 cup) servings
Calories 246kcal
Author Amanda Biddle


  • 1 large russet potato , diced
  • 1/2 pound pork breakfast sausage , casings removed if in links
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot , minced
  • 1/2 teaspoon kosher salt
  • 3 cups de-stemmed, finely chopped lacinato kale
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • freshly ground black pepper , to taste


  • Bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add potato to the basket and steam 5 to 7 minutes, until just tender when pierced with a fork or the tip of a paring knife. Set aside.
  • Meanwhile, brown sausage in a large nonstick skillet over medium heat, stirring with a wooden spoon and breaking up chunks, 3 to 4 minutes, or until pink is no longer visible. Scrape sausage onto a plate and set aside; cover with foil to keep warm.
  • Add oil in the skillet and return heat to medium-high. Stir in shallot and salt and cook, stirring often, for 30 to 90 seconds, or until fragrant. Add potatoes to shallots and cook, stirring occasionally, for 4 to 6 minutes, or until potatoes are mostly browned.
  • Add sausage and any accumulated juices, kale, syrup, and vinegar, and cook, stirring often, for 2 to 3 minutes, or until the kale is wilted and just tender and sausage is heated through. Season with pepper. Serve warm.


Calories: 246kcal | Carbohydrates: 19g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 663mg | Potassium: 472mg | Sugar: 6g | Vitamin A: 1575IU | Vitamin C: 22.7mg | Calcium: 60mg | Iron: 1.4mg