1 lb cooked smoked turkey sausage (I used Johnsonville)
1/2 small yellow onion, diced
1 yellow bell pepper
1 cup bunch kale, chopped and fresh
1 tbsp coconut oil
2 small sweet potatoes, diced and peeled
1 tsp paprika
1/4 tsp pepper
1/2 tsp sea salt
1 tsp garlic powder
Chopped parsley to garnish
*Read notes below BEFORE STARTING
Add the coconut oil to a non stick skillet/pan on medium heat. Add sweet potatoes next and cook until slightly soft. Do not cook too long because they will become mushy. Also if they get a little brown, this is an indication they are close to being done. Stir occasionally.
Add onions and peppers and continue to stir on medium heat for at least 3-5 minutes.
Add in the cooked sausages and kale and stir well until the sausage becomes brown and the kale looks like its shrinking. Continue to stir the whole hash, until done. Be careful of the sweet potatoes and watch them so they don’t become mushy.
Serve in bowls and garnish with parsley if you like. Great serving size for a full breakfast is 1 1/4 cup. Serve with one piece of whole grain toast!
I want to try this with other peppers, vegetables, and meat. If you guys try this before I do, let me know how it goes!
TIP BEFORE STARTING:
*Start with cooking your sweet potatoes first, they take the longest. Make sure it is peeled thoroughly and diced. Be sure to use a sharp knife because sweet potatoes raw are tough.
*Dice your sausage into medium sized coin shapes. Cook in a separate pan using 1/2 tbsp oil of your choice. Olive or coconut oil (I used olive)