Sausage, Kale & Hash Brown Skillet (Gluten Free, Dairy Free, Grain Free)

Happy New Year!  I hope you all had a great weekend of celebrating and welcoming in 2017!

In commemoration of starting the new year, I am excited to share a delicious and super healthy breakfast skillet that has become a new family favorite!  It’s very simple to make and SO so savory! It’s also gluten free and diary free so those with gluten intolerance can eat up!

I have always loved hash browns so this hash brown crust makes me very pleased!  You shred the potatoes and press them into your skillet to make a crust.  After baking the crust to slightly golden and crisp you add your filling mixture of sauted kale, mushrooms, onions, garlic and Italian sausage.  You poach six eggs over the top and Voila’, the perfect combo of favors!

Hope you enjoy this delicious and nutritious gluten free diet breakfast!

Print Recipe

Sausage, Kale & Hash Brown Skillet

Gluten Free ~ Dairy Free ~ Grain Free ~ Paleo

Course

Breakfast, Main Dish

Cuisine

American, Italian

Prep Time

10-15 minutes

Cook Time

30 minutes

Passive Time

30-35 minutes

Servings

people

Ingredients

• 1/2 lb. Organic Italian Sausage
• 3-3/12 cups Organic Potatoes Shredded (I prefer red potatoes)
• 1 Tablepsoon Coconut Oil
• 1 small white onion chopped
• 2 cloves garlic minced
• 1/2 head organic kale chopped (I prefer curly kale)
• 1-1 1/2 cup baby bella mushrooms sliced
• 6 organic eggs
• 1/2 teaspoon salt
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Black pepper

Course Breakfast, Main Dish Cuisine American, Italian Prep Time 10-15 minutes Cook Time 30 minutes Passive Time 30-35 minutes Servings people Ingredients 1/2 lb. Organic Italian Sausage 3-3/12 cups Organic Potatoes Shredded (I prefer red potatoes) 1 Tablepsoon Coconut Oil 1 small white onion chopped 2 cloves garlic minced 1/2 head organic kale chopped (I prefer curly kale) 1-1 1/2 cup baby bella mushrooms sliced 6 organic eggs 1/2 teaspoon salt 1/2 teaspoon Garlic powder 1/2 teaspoon Black pepper

Instructions

1. Preheat your oven to 375 degrees F. While oven is preheating cook your half pound of sausage in a medium frying pan until browned and crispy. Remove from pan and set aside. (Save the pan for a later step).
2. With a vegetable brush, clean your potatoes and cut out any bruises or imperfections. Shred your potatoes ( I use my cheese grater) and place in a large strainer. Rinse with cold water to remove excess starch. Squeeze all the water out by pressing it out with your hand.
3. In a medium-sized cast iron skillet melt a Tablespoon of coconut oil and coat bottom and side of pan well.
4. Press shredded potatoes into skillet to form a hash brown crust. Season liberally with salt and pepper.
5. Bake in preheated 375 degree oven for 20 minutes. When done, remove from oven and preheat to Broil-High setting.
6. While the hash brown crust is baking, clean your mushrooms and kale. Slice the baby bella mushrooms and chop kale (stems removed) into bite sized pieces.
7. Using the same pan you browned your sausage in, saute your sliced mushrooms and kale for 3-4 minutes.
8. While the mushrooms and kale saute, chop the onions and mince your cloves of garlic. Once mushrooms and kale begin to wilt, add the onions, garlic AND browned sausage. Season with salt, pepper, and garlic powder to taste.
9. Once hash brown crust is finished baking, remove from oven and set oven to Broil-High setting. Spread kale, mushroom and sausage mixture evenly over hash brown crust and make 6 little indentions for the eggs.
10. Crack 6 eggs into each of the indentions.
11. Broil on High for about 7 minutes or until eggs are cooked to your liking.
12. Serve immediately! Bon Appetit!

Recipe Notes

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