Sausage, Chickpea, and Potato Hash
Mixed Berries with Toasted Almonds and Fresh Mint
Ingredients
- 1 (12-oz) pkg fully cooked chicken-apple sausage links, diced
- 1 (20-oz) pkg refrigerated shredded O'Brien hash browns
- ¼ cup olive oil
- 1 (15-oz) can no-salt-added chickpeas, drained and rinsed
- ½ tsp kosher salt
- ½ tsp pepper
- ½ lb pattypan squash, diced
- 1 (5-oz) pkg baby kale
- 6 large eggs
- 2 Tbsp Sriracha hot sauce
Instructions
- Cook sausage and hash browns in hot oil in a large nonstick skillet over medium-high heat, pressing down with a spatula and without stirring, 3 to 5 minutes or until golden brown.
- Fold in chickpeas, salt, pepper, squash, and kale, breaking up potato until combined. Press mixture into an even layer.
- Make 6 indentations in mixture. Carefully break 1 egg into each indentation. Cover and cook 5 minutes or until whites are set and yolks are cooked to desired doneness. Drizzle with hot sauce.
Side Dish Ingredients
- ⅓ cup sliced almonds
- 1 lb assorted berries (see Note)
- 2 Tbsp fresh orange juice
- ¼ cup torn fresh mint
Side Dish Instructions
- Toast nuts in a dry skillet 3 to 4 minutes or until browned and fragrant.
- Toss together berries and juice in a bowl. Sprinkle with nuts and mint.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
436
|
67
|
503
|
| Fat (g) | 22 | 3 | 25 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 36 | 10 | 46 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 810 | 1 | 811 |
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