Chicken Sausage Hash with California Figs Skillet

This one pan easy hash recipe combines the naturally sweet goodness of California Figs with skillet browned potatoes, sausage and kale for dinner. The apple cider vinegar and whole grain mustard glaze coats the chicken sausage hash to bring the flavors together for a sweet and savory combination.

Makes 7 cups, 4 servings, 1 ¾ cup each


  • 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 10-ounce package cooked chicken sausage, cut into half-moons
  • 6 ounces (1 cup) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered
  • 1 5-ounce package baby kale


  1. 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.
  2. 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.   
  3. Meanwhile, stir vinegar, mustard, honey, salt and pepper together in a small dish.
  4. 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 kaleis completely wilted, the figs and sausage are hot and the vinegar mixture forms a glaze over the potatoes, 3 to 4 minutes

Recipe and Photos by Katie Webster

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