Name: Sausage and chickpea breakfast hash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz ground pork; 2/3 cup canned chickpeas, drained and rinsed; 5 oz Yukon Gold potato, diced into half-inch pieces; 1/3 cup yellow onion, diced; 1 oz kale, stemmed and chopped; 1 1/2 tsp extra virgin olive oil; 3/4 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

604 calories

Protein: 32g; 21% of calories
Carbs: 53g; 34% of calories
Fat: 31g; 45% of calories

Instructions

Prep 15 min · Cook 15 min

Heat half the olive oil in a nonstick skillet over medium heat. Add the potatoes and salt, cover, and cook for 10 minutes, stirring once halfway until softened. Remove the lid and cook for 5 minutes more until golden.
Move the potatoes to one side of the skillet. Add the remaining oil, ground pork, and onion. Cook while breaking the meat apart for 7 minutes until the onion is translucent and the pork is cooked through. Done when opaque in the center, 160°F.
Add the chickpeas, smoked paprika, garlic powder, and black pepper. Stir to combine with the meat and potatoes. Cook for 2 minutes to toast the spices and heat the beans through.
Add the kale and water to the pan. Cook for 3 minutes, stirring often, until the kale has wilted and the water has evaporated. Serve the hash hot.

Nutrition

Ingredients

Instructions

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