If there is one meal I love most, its brunch. I’m a huge fan of various egg breakfasts and this hash goes lovely with all things egg. As always, I like to give the ingredients a nice sear for added flavor and texture.
Crispy Fingerling Potato Hash
fingerling potatoes, sliced in hashbrown-potato-size chunks
1 large shallot, finely diced
1 large fennel bulb, sliced thin
several large leaves of dino kale, sliced into ribbons
a few chicken apple/chicken maple breakfast sausages, chopped or diced (turkey works too, omit if you don’t eat meat)
sea salt & pepper
chives for garnish
Preheat your oven to 375 degrees. Toss your cut up potatoes with EVOO, garlic and onion powder, salt and pepper. Bake until crispy brown. Slightly cool.
Heat a skillet (preferably ceramic non-stick) to medium-low heat. Add a little oil, and start with your chopped sausage, crisping in the pan. When browned, put aside in a dish with a paper towel to absorb excess oil. Add more oil to your pan if needed, then add your shallots to the pan, cooking until they begin to caramelize. Now add your fennel and cook until both are caramelized/crispy. Add kale and cooked sausage, stir, cooking only for a minute. Add your slightly cooled potatoes, toss in the pan until warm. Take off heat, garnish with chives.
Serve for breakfast, brunch, lunch or dinner! Brunch is anytime for me 🙂