Sausage and Kale Breakfast Skillet with Fried Eggs

Ingredients

• 1 pound breakfast sausage, casings removed if link sausage
• 1 tablespoon olive oil
• 1 1/2 pounds russet potatoes, diced into 1/2-inch cubes
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups kale, stemmed and chopped
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 4 large eggs
• 1/4 cup shredded sharp cheddar cheese

Method

1. 1

   Heat a 9-inch cast iron or heavy skillet over medium-high heat. Add the sausage and cook, breaking it apart with a spatula, until browned and cooked through, 7 to 8 minutes.

   7:00 · Brown sausage
2. 2

   Transfer the sausage to a plate, leaving any rendered fat in the skillet. Add the olive oil to the skillet.

3. 3

   Add the diced potatoes to the skillet in a single layer and cook, stirring occasionally, until golden brown and tender, 12 to 15 minutes.

   12:00 · Cook potatoes
4. 4

   Add the diced onion to the skillet and cook, stirring occasionally, until softened, about 4 minutes.

   4:00 · Soften onion
5. 5

   Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
6. 6

   Add the chopped kale to the skillet in batches, stirring to wilt it down, 3 to 4 minutes.

   3:00 · Wilt kale
7. 7

   Return the browned sausage to the skillet and stir to combine. Season with the salt and black pepper, then push the mixture to the sides of the skillet to make four small wells in the center.

8. 8

   Melt the butter in the empty wells, then crack an egg into each well. Reduce the heat to medium-low, cover the skillet, and cook until the egg whites are set but the yolks are still runny, 4 to 5 minutes.

   4:00 · Fry eggs
9. 9

   Sprinkle the shredded cheddar over the skillet and let it melt slightly, about 1 minute, then serve directly from the skillet.

   1:00 · Melt cheese