Sweet Potato & Sausage PieKitchenAid
6 sweet potato core (reserved from previous sheet cutting)
6 yukon gold potatoes (red skin, cores, reserved from sheet cutting)
6 beet core (reserved from sheet cutting)
1 onions (medium, chopped)
3 teaspoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper (freshly ground)
2 teaspoons fresh thyme (chopped)
3 cups baby kale
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1Preheat oven to 400° F
2Coarsely chop potatoes, beets and onion.
3Toss chopped vegetables in large bowl with olive oil and season with salt and pepper. Spread onto baking sheet in an uneven layer.
4Bake 20 minutes, toss and bake another 10-15 minutes until beginning to crisp.
5Remove from oven and toss hash with thyme and baby kale.
6Return to oven for 2-3 minutes, until kale begins to wilt.
7Remove from oven and serve immediately.
8Chef's Tip: Top with a fried or poached egg, if desired.