Chicken sausage hash with kale is the easy hash recipe that slides from brunch into dinner territory easily. It’s hearty, cozy, and ready in less than 30 minutes.
How to Make the Chicken Sausage Hash
Here’s a trick for tender potatoes that get a nice crust on the outside. Steam the potatoes first until just barely fork-tender. Then, heat oil in a large skillet and brown the potatoes.
Whisk together the sauce: vinegar and mustard for brightness with honey for sweetness. Add the sauce, sausage, and figs into the potatoes. Add the kale over the top and cook, stirring to cook the kale until wilted. The sauce will form a glaze over all the ingredients cooking in the skillet.
Kale is terrific in this dish because it holds its shape well and cooks down, unlike spinach that, when wilted really goes soft and slippery. Cabbage could be another swap here—it definitely pairs well with potatoes, sausages, and even the honey mustard sauce too.
Either Sun-Maid or Orchard Choice Mission Figs with their jammy flavor that’s intense and sweet, or Golden Figs with a tangy, more delicate sweetness and nutty taste profile could work in this recipe.
Swaps for This Easy Hash Recipe
Chicken apple sausage would be our pick here. Mango chicken sausage is good too! Not into sausage? Add shredded chicken or turkey during step 4 of the recipe. In fact, this could be a delicious way to use leftover turkey from Thanksgiving instead. We’ve got more ideas to use turkey after Thanksgiving on valleyfig.com too.
For a vegetarian option, swap out the chicken sausage for cubed extra-firm tofu or tempeh.
Chicken Sausage Hash with California Figs Skillet
Ingredients
- 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
Instructions
- 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
