Eating well and fast are what this chicken sausage hash recipe is all about. The kale hash dinner combines the naturally sweet goodness of Orchard Choice or Sun-Maid Dried California Figs with skillet browned potatoes, and chicken sausage.
RD Katie Webster made the recipe with convenience in mind. Use a package of chicken sausage (we like the spinach feta flavor for extra savoriness) chopped into half-moons. For the kale hash, use a package of baby kale that’s ready to go, or if you can’t find that, strip kale leaves off of the stalks and tear them to bite size.
Sweet + Savory Sauce
The apple cider vinegar and whole grain mustard glaze coats the sausage hash to bring the flavors together for a sweet and savory combination. This is a hearty dish that’s perfect for cozy evenings.
Make it One Pot
The only thing keeping this recipe from being a one pot dish is the potatoes need to first be cooked until just barely tender. it’s something you could do in a bowl in the microwave while you’re prepping the ingredients for the rest of the hash. Or, omit the potatoes and double up on the kale.
If you’re vegetarian, try swapping out the chicken sausage for cubed extra-firm tofu or tempeh.
Chicken Sausage Hash with California Figs Skillet
- 1 pound gold white or red potatoes, peeled if desired, cut into ¾-inch cubes
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 package cooked chicken sausage cut into half-moons, 10-ounces
- 6 ounces Orchard Choice or Sun-Maid California Figs stemmed and quartered
- 1 package baby kale 5-ounces
- Bring an inch or two of water to a boil in a saucepan fitted with a steamer basket. Add potatoes to the steamer, cover and cook until the potatoes are just barely tender when pierced with a fork, 7 to 9 minutes. Remove the steamer from the saucepan.
- Heat oil in a large non-stick skillet over medium-high heat. Add potatoes and cook, stirring often until they are starting to brown, 6 to 8 minutes.
- Meanwhile, stir vinegar, mustard, honey, salt and pepper together in a small dish.
- Stir the sauce, sausage and figs into the potatoes. Top with kale and cover. Cook, stirring to mix in the kale as it wilts and continue cooking until the kale is completely wilted, the figs and sausage are hot and the vinegar mixture forms a glaze over the potatoes, 3 to 4 minutes