Makes 4 servings
This dinner recipe is as simple as it is versatile. It works well with whatever kind of vegetables you happen to have. I typically use pre-cooked Italian sausage, but this time I happened to have leftover bratwursts from a barbecue and it turned out just as good. I like to do all of the prep work in the morning while my youngest naps, which makes dinnertime quick and painless.
3-4 sausages (any kind you like!)
2 medium red potatoes
1 red bell pepper
1/2 white onion
1 small bunch of kale
1 garlic clove
Seasoned salt and pepper
Preheat the oven to 400°. Cut potatoes and carrots into bite-size pieces. Place on baking sheet lined with foil and drizzle with olive oil. Sprinkle with seasoned salt and pepper, toss to coat. Roast in the 400° oven for 25 to 30 minutes, until the potatoes are fork tender.
Chop red bell pepper, white onion, and zucchini into bite-size pieces, and place on another foil-lined baking sheet. Again, drizzle with olive oil and sprinkle with seasoned salt and pepper. Roast in the same 400° oven for approximately 15 minutes.
While the vegetables are in the oven, slice sausage into bite-size pieces. Tear kale into small pieces as well. Mince garlic clove and begin sautéing over medium heat in a large skillet with olive oil. Add in sliced sausage and sauté to heat through. When vegetables are done roasting, add to the sausage. Finally, add the kale and toss together until wilted.
In a small non-stick pan, cook the eggs however you prefer them. Dish out the hash, and add the egg to the top. Add salt and pepper to taste. Enjoy!