2lbsYukon gold potatoeswash and cut into ½-inch cubes (peeling is optional, but recommended)
1tablespoonolive oil + more for cooking
For the hash:
4large shallotsor 6 small shallots, thinly sliced
¾teaspoonseasoned saltor regular salt
2fully cooked sausagescut into ½-inch cubes
½bunch kaleribs 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!
I use Aidell's Pineapple Bacon Sausage from Costco in this recipe. Any pre-cooked sausage will work. I also like using Italian kale (aka Lacinato or Dinosaur). Leftovers from this reheat great!