Ingredients

• 1-18 oz package Showboat Smoked Sausage, sliced or diced- your preference
• 2-3 cups baby kale
• 1 lb baby red potatoes
• 2 Tbsp cooking oil, if needed
• 1 yellow onion, diced
• 1 bell pepper any color, diced
• Salt and pepper to taste
• 3 green onions, sliced
• 4-6 large eggs, fried or poached
• Sour cream for serving
• Salsa for serving

Directions

1. Wash the potatoes well, place them in a large sauce pot and cover with water and boil covered over high heat. Boil the potatoes just until they are tender enough to pierce with a fork, but not so soft that they’ll fall apart when pierced (about 7-10 minutes, depending on the size of the potatoes). Drain the potatoes and let them cool slightly.
2. While the potatoes are boiling, begin cooking the Showboats. Heat a large skillet over medium heat, adding the Showboats until it’s brown, crispy, and heated through (about 5-7 minutes). Use a slotted spoon to remove the cooked Showboats to a clean bowl.
3. Add the bell pepper and onion to the skillet along with a pinch of salt & pepper to taste. Sauté the onion and bell pepper until they are soft and browned on the edges (5-7 minutes). After 5 minutes add the baby kale to onion and bell pepper. Baby kale’s tenderness does not require a very long cooking time. The moisture from the vegetables should help loosen the browned bits from the bottom of the skillet, which will in turn flavor the vegetables. If vegetables begin to stick to skillet add 1 tbsp cooking oil. Use the slotted spoon to remove the cooked bell pepper and onion to the bowl with the Showboats.
4. While the bell pepper and onion are cooking, dice the boiled potatoes into 1/4-inch cubes. After removing the bell pepper and onion from the skillet, add an additional tablespoon of oil and swirl to coat the surface of the skillet. Add the diced potatoes along with another pinch of salt and pepper to taste. Cook the potatoes in the hot oil, stirring only occasionally, until the potatoes are brown and crispy (about 10 minutes). Avoid stirring too often as this will prevent the potatoes from forming a brown crispy exterior.
5. Finally, add the Showboats, bell pepper, onion, and baby kale back to the skillet and stir to combine. Top with sliced green onion. Top hash with fried or poached eggs, and top with a dollop of sour cream and salsa.
6. Variations: Substitute chopped or baby spinach for kale or use a mixture of both.