Almost everyone has that special someone that always cooked the best food and you always looked forward to that one perfect dish they made. Aunt Minny’s Breakfast Hash was always it for us and we couldn’t be more excited to share with you! Crumbled maple sausage and sweet potatoes are layered with love with hash brown potatoes, Gruyère cheese, fresh kale, sweet corn, fluffy eggs, and a creamy sauce that all come together to be a feel good, down-home breakfast treat. Our auntie sure knew how to take care of us and Aunt Minny’s Breakfast Hash is delicious proof. She is just the best!
Ingredients
- 1 (1-pound) roll maple pork sausage
- 1/2 cup sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 1 1/2 cups Gruyère or cheddar cheese, shredded
- 2 cups fresh kale, tough stems removed and chopped
- 3/4 cup fresh or frozen corn kernels
- 5 large eggs, lightly beaten
- 2 cups half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a large skillet over medium-high heat, add the maple pork sausage and the sweet potato cubes and cook, while crumbling the meat, until the pork is no longer pink and the sweet potatoes are tender.
Step 3 –Use a slotted spoon to transfer the sausage mixture to a paper-towel-lined plate and let it drain.
Step 4 –Coat the bottom of a 12-inch cast-iron or oven-safe skillet with the oil.
Step 5 –Reserve 1/2 cup of the hash brown potatoes. Add the remaining potatoes to the prepared skillet and use a spatula to firmly press on them to form an even layer.
Step 6 –Evenly sprinkle the cheese, the kale, and the corn over the hash brown potatoes.
Step 7 –Pour the sausage mixture over the corn and top with the reserved hash brown potatoes.
Step 8 –In a medium bowl, add the eggs, the half-and-half, the salt, and the black pepper and whisk to combine.
Step 9 –Pour the egg mixture over the breakfast hash.
Step 10 –Bake the breakfast hash until the edges are golden-brown and the egg mixture has set, about 45-55 minutes. Loosely cover the skillet with foil during the last 10 minutes of cooking to prevent overbrowning.
Step 11 –Transfer the skillet from the heat and let the breakfast hash stand, about 20 minutes.
Step 12 –Serve.
