Sausage Kale Hash Recipes

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SAUSAGE & KALE HASH



Sausage & kale hash image

Crispy fried potatoes with eggs, sausagemeat and kale make for a satisfying brunch that'll keep you going all day. Who can resist a runny yolk?

Provided by Chelsie Collins

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 8

250g white potatoes , cut into chunks
1 tbsp olive oil
1 small onion , finely sliced
4 Cumberland sausages (about 250g), meat squeezed out of the skins
100g kale , thick stalks removed
1 tbsp sage , finely chopped
2 eggs
2 tsp brown sauce (optional)

Steps:

  • Put the potatoes in a pan of cold water with a little salt. Bring to the boil, cook for 3-4 mins until nearly tender, then drain and set aside.
  • Meanwhile, heat 1/2 tbsp oil in a large, non-stick frying pan. Cook the onion for 8-10 mins over a low heat until soft. Add the potatoes and sausagemeat, turn the heat up to medium and brown everything for 5-6 mins. Scatter the kale over and wilt for 2 mins, then stir in the sage.
  • Pour in the remaining oil and push the hash to one side of the pan to make room for the eggs. Crack the eggs in and fry to your liking. Divide the hash between two bowls and top with a fried egg.

Nutrition Facts : Calories 709 calories, Fat 47 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.8 milligram of sodium

RAVIOLI WITH CHICKEN SAUSAGE AND KALE



Ravioli with Chicken Sausage and Kale image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
2 tablespoons extra-virgin olive oil
1 11-ounce package fully cooked Italian-flavored chicken sausages, sliced on an angle about 1/2 inch thick
1 small onion, chopped
Freshly ground pepper
1 cup cherry tomatoes
3 cloves garlic, chopped
4 cups refrigerated mozzarella ravioli (from a 20-ounce package)
1 tablespoon unsalted butter
3 cups baby kale
2 tablespoons Parmesan cheese, plus more for serving
1/2 cup torn fresh basil
2 tablespoons roughly chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes.
  • Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine.
  • Divide the ravioli among bowls; top with more Parmesan and season with pepper.

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