- 2 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 4-6 shallots, cut in half from end to end and sliced thin
- 2 large sweet potatoes, peeled, uniform ( ¼ - ½-inch) dice
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon paprika
- 5 maple chicken breakfast sausage links, (fully cooked), chopped (you could also substitute pork sausage, Italian sausage, chorizo, or even chopped bacon)
- 1 cup kale, chopped, ribs removed
- 2 tablespoon fresh sage, chopped, reserve a little for garnish
- 2 tablespoons parsley, chopped, reserve a little for garnish
- 4 eggs
- ½ cup gruyere cheese, shredded (crumbled goat cheese, grated parmesan, cheddar or manchego also work)
Preheat oven to 400 degrees.
Heat oil and butter in a large cast iron skillet over medium high heat.
Add chopped garlic and shallots. Saute 15 - 20 seconds and add the potatoes. Season with salt, pepper, and paprika and mix through. Saute until soft and beginning to brown, about 10-15 minutes (depending on the size of your dice), stirring often with a wooden spoon.
Add the sausage, kale, sage, and parsley and sauté another 5 minutes. Taste test! Check the seasoning and the doneness of the potatoes. Remember the potatoes will get a little darker in the oven.
Make 4 “wells” in the hash and crack one egg into each well. Season each egg with a little salt and pepper and top with shredded gruyere cheese. If you like a slightly runny yoke, place the skillet under the broiler for about 2 minutes. If you like a harder yoke, place your skillet in a 400 degree oven for 4-6 minutes.
Top with a sprinkle of fresh herbs and pinch of paprika. Divide among 4 plates, giving each serving an egg surrounded by a hash “nest.” Enjoy!