Caramelized Shallot, Kale & Sausage Hash! Need something to do with all the sausages you bought at Costco? Make this healthy and satisfying hash! (Gluten-Free)
Do you ever impulsively buy something at Costco then get sick of it only halfway through? Ah is there anything worse? I have to give myself pep talks while I’m in the store to not buy 12-packs of gluten-free soup they’re sampling because I know this happens to me. Luckily my husband isn’t as picky about eating the same thing days in a row so he usually finishes off the hummus, takes the rest of the crackers for lunch, etc.
However, there are a few go-to’s at Costco that I always buy in bulk successfully:
- Cooking oils – coconut & avocado
- Strawberries/blueberries – I don’t buy a lot of produce at Costco because it’s cheaper at Sprouts, but my kids are obsessed with berries and Costco has the best
- Baking things – almond flour, vanilla, chocolate chips (Costco brand is dairy-free!), cinnamon
- Nut Butters – almond & peanut butter
- Household stuff – trash bags, ziplocs, laundry detergent
- Meat – organic ground turkey, organic ground beef, organic chicken)
For awhile now I’ve been on and off buying the precooked sausage at Costco. Trader Joe’s also has great precooked sausage. I am yet to get sick of it! We love it so many ways – cut up with onions and peppers in dirty rice, roasted alongside vegetables, or served with breakfast. Our favorite way to eat it is in potato hashes!
The older I get, the more of a savory breakfast person I’ve become. This particular hash is my husband’s favorite! I serve it with fried eggs and he loads on the hot sauce. My favorite sausage to use is Aidell’s pineapple bacon sausage. Any precooked sausage you like will work!
If you’re kale-averse, try this dish! You won’t even notice the kale. This makes for a healthy, hearty and satisfying breakfast or dinner. The potatoes get perfectly crispy, yet soft thanks to the same method I use in these breakfast burritos. The leftovers reheat great, so we love to make a big batch!
Caramelized Shallot, Kale & Sausage Hash
For the Potatoes:
- 2 lbs Yukon gold potatoes, wash and cut into ½-inch cubes (peeling is optional, but recommended)
- 1 tablespoon olive oil + more for cooking
- ¼ teaspoon salt
For the hash:
- 3 tablespoons olive oil, divided
- 4 large shallots, or 6 small shallots, thinly sliced
- ¾ teaspoon seasoned salt, or regular salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- pinch of cayenne
- 2 fully cooked sausages, cut into ½-inch cubes
- ½ bunch kale, ribs removed and very thinly sliced (I prefer Italian aka Lacinato or dinosaur kale)
- optional: fried eggs and hot sauce for serving
- Place the peeled and diced potatoes in a large glass, microwave-safe bowl. Toss with the olive oil and salt. Microwave on high for three 5-minute increments. 15 minutes total, stirring every 5 minutes.
- Meanwhile, heat 1 tablespoon of olive oil over medium in a nonstick or cast iron skillet and add the sliced shallots. Cook on medium-low, stirring often until caramelized, about 10 minutes. Transfer the shallots to a bowl and wipe out the pan.
- When the potatoes are done, heat 2 more tablespoons olive oil in the skillet over medium-high heat until hot. Add the potatoes and sausage in an even layer and let cook without moving for 5 minutes. Sprinkle the salt, onion powder, garlic powder, and cayenne over the potato mixture.
- Stir and continue to cook until soft, about 5 minutes longer. Add the kale and caramelized shallots. Cook until the kale is wilted, about 2-3 minutes.
- Serve with fried eggs and hot sauce if desired. Leftovers reheat great. Enjoy!
Meaningful Eats Original Recipe