Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Sausage, Sweet Potato, and Kale Hash

By Chef Sara

If you’re looking for fun and creative new ways to use sweet potatoes, you’ll love this crowd-pleasing recipe. Prepared vegan sausages add tons of flavor and protein, and kale adds gorgeous color and great nutrition. After the first bite, you’ll see why it’s one of my all-time favorite brunch (or anytime!) recipes.  Makes for a wonderful side or main dish!

Ingredients

 2 large sweet potatoes, about 2 pounds, peeled and cut into ½-inch cubes
 3 tsp olive oil, divided
 1 medium red onion, chopped, about 1 cup
 3 cloves garlic, peeled and chopped, about 1 tablespoon
 1 bunch kale, stems removed and discarded, leaves coarsely chopped
 2 large links vegan Italian sausage, such as Field Roast brand, crumbled
 1 tsp smoked paprika
 ½ tsp chipotle chili powder (optional; adds additional smokiness and spiciness)
 Salt and freshly-ground black pepper, to taste

Directions

First, roast the sweet potatoes. Preheat the oven to 425°F, and line a baking tray with parchment paper or a silicone baking mat. Place the chopped sweet potatoes on the tray, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Toss together with your hands to evenly coat the sweet potatoes, then transfer the tray to the oven and bake for 25 to 30 minutes, until the sweet potatoes are tender and starting to brown around the edges.

Meanwhile, prepare the rest of the ingredients. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onion and cook for 7 to 10 minutes, until softened and translucent. Add the garlic, cook for a minute or so, then add the kale and ¼ cup water. Lower the heat to medium, then cover the pan and cook for 10 minutes to allow the kale to wilt and soften. Remove the lid, add the crumbled sausage, and cook for an additional few minutes to evaporate some of the excess liquid and allow the sausage to start to brown.

When the sweet potatoes are finished, add them to the skillet along with the smoked paprika and chipotle powder and cook, stirring frequently, for a couple of minutes more. Taste the hash and add salt and/or pepper as needed, and serve hot.

Sausage, Sweet Potato, and Kale Hash

Sausage, Sweet Potato, and Kale Hash

DifficultyEasy
YIELDS
6 to 8 servings

Sweet Potato, Kale, and Sausage Hash
INGREDIENTS

 2 large sweet potatoes, about 2 pounds, peeled and cut into ½-inch cubes
 3 tsp olive oil, divided
 1 medium red onion, chopped, about 1 cup
 3 cloves garlic, peeled and chopped, about 1 tablespoon
 1 bunch kale, stems removed and discarded, leaves coarsely chopped
 2 large links vegan Italian sausage, such as Field Roast brand, crumbled
 1 tsp smoked paprika
 ½ tsp chipotle chili powder (optional; adds additional smokiness and spiciness)
 Salt and freshly-ground black pepper, to taste

DIRECTIONS

First, roast the sweet potatoes. Preheat the oven to 425°F, and line a baking tray with parchment paper or a silicone baking mat. Place the chopped sweet potatoes on the tray, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Toss together with your hands to evenly coat the sweet potatoes, then transfer the tray to the oven and bake for 25 to 30 minutes, until the sweet potatoes are tender and starting to brown around the edges.

Meanwhile, prepare the rest of the ingredients. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onion and cook for 7 to 10 minutes, until softened and translucent. Add the garlic, cook for a minute or so, then add the kale and ¼ cup water. Lower the heat to medium, then cover the pan and cook for 10 minutes to allow the kale to wilt and soften. Remove the lid, add the crumbled sausage, and cook for an additional few minutes to evaporate some of the excess liquid and allow the sausage to start to brown.

When the sweet potatoes are finished, add them to the skillet along with the smoked paprika and chipotle powder and cook, stirring frequently, for a couple of minutes more. Taste the hash and add salt and/or pepper as needed, and serve hot.

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