Chicken Apple Sausage & Sweet Potato Skillet Bowl
Chicken apple sausage with sweet potatoes, caramelized onions, baby kale and fried eggs.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Chicken apple sausage is mildly sweet, so it pairs naturally with sweet potatoes and slow-browned onions. Baby kale wilts in a minute at the end.
Why this recipe works
Cooking everything in one skillet lets the sausage fat season the vegetables. Covering the pan sets the eggs with steam.
Ingredient notes
Even fully cooked sausage should be reheated to 165°F (74°C).
Common mistakes
- Rushing the onions.
- Crowding the sweet potatoes.
What to serve with it
Hot sauce or Dijon mustard.
Meal prep
The hash keeps well; cook eggs fresh.
More bowls like this
Cooking tips
Let the onions brown slowly. Cover the eggs so the whites set.
Swaps and variations
Use spinach instead of kale. Leave out the eggs for a lighter bowl.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).
Recipe
Chicken Apple Sausage & Sweet Potato Skillet Bowl
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet with lid; instant-read thermometer
Method
-
Brown the sausage in a large skillet over medium heat 5 minutes, until golden and heated to 165°F (74°C). Transfer to a plate.
-
Add the oil and onion and cook 8 minutes until golden.
-
Add the sweet potatoes, water, salt and sage, cover and cook 8 minutes until tender, then uncover and cook 4 to 5 minutes until browned.
-
Return the sausage, add the kale and toss 1 minute until wilted.
-
Make 4 wells, crack in the eggs, cover and cook 4 to 5 minutes until the whites are set.
-
Divide among 4 bowls.
Questions
Is chicken apple sausage sweet?
Mildly, from dried apple.
Can I make it vegetarian?
Use a plant-based sausage and cook it according to the package.
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