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)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (1 cup) servings
- 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