Yam And Beet Hash: With Italian Sausage
20m prep 40m cook 1h 0m ready
A hearty hash of caramelized yams and beets with Italian sausage, kale, and wine, topped with eggs. Perfect for any meal.
Ingredients
- 44.4 ml high-heat oil, such as canola or safflower
- 0.5 medium yellow onion thinly sliced
- 227 g mild or hot bulk Italian sausage
- 2 medium garnet or jewel yams scrubbed and cut into ½-inch cubes
- 2 medium red or golden beets peeled and cut into ½-inch cubes
- 4 medium cloves garlic minced
- 4.93 ml chopped fresh thyme
- 4.93 ml fennel seeds
- Kosher salt and freshly ground black pepper
- 1 bunch lacinato kale tough stems removed and leaves chopped
- 177 ml dry white wine, chicken broth, or water
- 4 large eggs
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 326 mg
- Iron: 4.6 mg
- Magnesium: 61.4 mg
- Phosphorus: 409 mg
- Potassium: 878 mg
- Zinc: 3.43 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 44.4 ml high-heat oil, such as canola or safflower
- 227 g mild or hot bulk Italian sausage
- 4.93 ml chopped fresh thyme
- 4.93 ml fennel seeds
- Kosher salt and freshly ground black pepper
- 177 ml dry white wine, chicken broth, or water
- 4 large eggs
Prepare
- 0.5 medium yellow onion, thinly sliced
- 2 medium garnet or jewel yams, scrubbed and cut into ½-inch cubes
- 2 medium red or golden beets, peeled and cut into ½-inch cubes
- Mince 4 medium cloves garlic
- 1 bunch lacinato kale, tough stems removed and leaves chopped
Let's Cook
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Step 1.
Heat 1 tablespoon of the oil in a 10-inch skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft, about 5 minutes. Add the bulk Italian sausage and cook, breaking it up with a spoon, until browned, 7 to 9 minutes. Transfer the sausage and onion mixture to a plate and set aside.
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Step 2.
Heat the remaining 2 tablespoons oil in the same skillet over medium heat. Add the cubed yams and beets and cook, stirring occasionally, until golden and just tender, about 15 minutes. Stir in the minced garlic, chopped thyme, and fennel seeds, and cook for 1 minute until fragrant. Season with salt and pepper to taste.
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Step 3.
Reduce the heat to low. Stir in the chopped kale and the wine (or broth/water). Cover the skillet and cook, stirring occasionally, until the kale is wilted and the yams and beets are fully tender, 5 to 7 minutes.
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Step 4.
Return the reserved sausage and onion mixture to the skillet and stir to combine evenly. Using a large spoon, create four shallow wells in the hash. Crack one egg into each well. Cover the skillet and cook until the egg whites are set but yolks are still runny, about 8 minutes. Serve immediately.
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