Sweet Potato, Kale, and Sausage Hash

DSC_0013So where did February go!? I don’t know if it flew by because there are only 28 days, but I am looking forward to Daylight Savings on Sunday and having more daylight! I love this recipe for several reasons: 1) It’s EASY! 2) It’s COMFORTING! 3) It’s COLORFUL! It’s got some yummy vegetables in it and it’s a perfect addition to a rainy Squamish day. I was originally inspired by a recipe my Mom sent me and this is my spin off of that. Thanks Mom!


  • 2 sweet potatoes, peeled and chopped into squares
  • 1 onion, diced
  • 2 cloves of garlic, diced
  • 3 sausages, cut into chunks
  • 3 stalks of celery, chopped
  • 2 carrots, chopped
  • 1 cup of kale, chopped
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tbsp coconut oil


  1. In a medium pot of boiling water, cook the sweet potatoes until almost tender, about 4 minutes. Drain and set aside.
  2. In a large nonstick skillet, cook the sausage over medium heat until browned and crumbly, about 10 minutes; transfer to bowl and set aside.
  3. Heat the oil in the skillet over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes.
  4. Add the celery, carrots, cumin and tumeric and sauté until soft.
  5. Add the sausage, kale, and sweet potatoes and cook for 5 minutes more. Then turn heat on high and quickly get a nice crust on the potatoes so they are a bit crispy. Serve!



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