Sweet Potato Hash with Sun-Dried Tomato Lamb Breakfast SAusage

When you're trying to get 9-13 servings of veggies in everyday, you have to start at breakfast. And what a delicious challenge it is! I've been sharing my favorite "V for B" ideas on Instagram lately. Here's one more winner to add to your repertoire.

Makes 4-6 servings

Ingredients for the Hash

• 1 large sweet potato, diced
• 1 bunch of kale, de-stemmed and chopped
• 1 large leek, sliced into half-moons
• 2 cloves garlic, crushed
• 1/2 tsp dried thyme
• 2 Tbsp avocado oil
• salt and pepper to taste
  
  

Ingredients for the Sausage

• 1 lb ground lamb
• 8 sun-dried tomatoes
• 1 tsp dried thyme
• 1/2 tsp fennel seeds
• 1/2 tsp oregano
• salt and pepper to taste

Directions

1. Preheat the oven to 425 degrees F.
2. Cover sun-dried tomatoes with hot water and soak for 10 minutes to soften.
3. While the tomatoes are soaking and the oven is heating, toss sweet potatoes with enough avocado oil to coat (about 1 Tbsp but don't be shy about adding more!). Season with salt and pepper and place in a single layer on a cookie sheet. Bake for 15 minutes.
4. Drain and coarsely chop the soaked tomatoes.
5. Mix spices together in a small bowl. Using your hands, combine with ground lamb, spices and tomatoes. Form the sausage into 4-8 patties and place on baking sheet.
6. When the timer goes off the the sweet potatoes, shake the cookie sheet and rotate 180 degrees in the oven. Put the sausage in and set the timer for 10 minutes.
7. Meanwhile, toss the kale, leek and garlic with remaining Tbsp of avocado oil. Season with salt and pepper. If you have a third cookie sheet...and a third rack in your oven, transfer the kale mixture to its own cookie sheet. If you don't have 3 of everything, just hold it.
8. When your 2nd timer goes off, flip the lamb patties and rotate the pan 180 degrees. Shake the sweet potatoes and check for doneness. If a fork easily pierces them, add the kale mixture to the oven (either by putting the cookie sheet in OR by adding the kale mixture to the sweet potatoes, stirring to combine and blowing the whole oven a kiss).
9. Cook for another 10 minutes or until the internal temp of the sausages reaches 160 degrees F, the kale is wilted and dark green and the sweet potatoes are easily pierced with a fork.
10. Serve a hot pile of the sweet potato hash with a sausage patty. Optional: fry an egg to tie it all together!