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1
Heat a well-seasoned cast-iron skillet or frying pan over medium and cook the sausage until browned, with a few crispy bits. Use a slotted spoon or spatula to transfer the cooked sausage to a plate with a paper towel underneath to absorb some of the grease. Remove most of the grease in the skillet by pouring it into a recyclable can-be sure to leave about 1 to 2 tablespoons worth in the skillet to cook the sweet potatoes.
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2
Leave the skillet on the stovetop, but reduce heat to medium-low. Chop sweet potatoes into 1/2-inch cubes and place in the skillet to cook for about 20-25 minutes, or until tender when pierced with a fork and crisp around the edges. Season with salt and pepper, transfer these to a bowl, and cover with another plate or lid.
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3
Keep the skillet heated to cook the onion, and add 2 tablespoons oil. Chop onion into 1/2-inch cubes and cook until translucent and lightly charred, about 7-8 minutes. Add kale at the last minute, cover skillet, and reduce heat to low. When kale is a vibrant green and wilted, add sweet potato and sausage and cover for 5-6 minutes, or until everything is warmed again.
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4
In another skillet or frying pan over medium heat, heat remaining 1 tablespoon oil and cook eggs to your liking (scrambled, fried, sunny-side-up, etc.).
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5
Serve the hash on as many plates as needed, topped with eggs, avocado, fresh chopped cilantro, and salt and pepper, to taste. Store leftovers in an airtight container in the fridge for up to 5 days. Enjoy!
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6
Note: If you can't find chicken sausage, pork will work instead.
