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Chicken Sausage Hash with California Figs Skillet
Dinner comes together in a cinch with Kale Hash. You’ll love this chicken sausage hash with figs—it's easy, quick, and healthy.
Servings: 4 servings
Calories: 466kcal
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
Notes
Recipe and Photos by Katie Webster
Nutrition
Calories: 466kcal | Carbohydrates: 100g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 191mg | Potassium: 99mg | Fiber: 1g | Sugar: 98g | Vitamin A: 85IU | Vitamin C: 1.2mg | Calcium: 15mg | Iron: 0.2mg