This Sausage Potato and Kale Bake Recipe is a rustic and savory recipe, which features Italian chicken sausage and crispy red potatoes. It’s a healthy one-pan weeknight dinner, ready in about 35 minutes.
Jump to RecipeSausage Potato and Kale Bake Recipe Ingredients
- 16 oz baby red potatoes, halved
- 3 tbsp olive oil (plus more if needed)
- Salt & black pepper
- 1 ½ tsp dried thyme
- 4 cooked Italian chicken sausages, sliced
- ½ yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 bunch curly kale, ribs removed, chopped
- 1 lemon, halved
How To Make Sausage Potato and Kale Bake Recipe
- Par-boil the potatoes: Add the halved potatoes to a pot of salted boiling water. Boil for just 5 minutes. You’re not cooking them all the way through—just giving them a soft head start so they crisp up faster in the pan without burning. Drain well.
- Crisp them up: Heat the olive oil in a large skillet (cast iron is best) over medium-high heat. Toss in the potatoes, cut side down. Let them sit undisturbed to crisp up. Don’t poke ‘em too soon. Flip once they are deep golden brown. Season with salt, pepper, and dried thyme. Remove from the pan and set aside.
- Sauté the sausage: Add a little more oil to the pan if needed. Add the sliced chicken sausages. Brown them until you get some nice caramelized color on each side. Remove and set aside with the potatoes.
- Cook the onions: Toss the sliced onions into the same pan (don’t clean it out; use that flavor). Stir until they are soft, translucent, and sweet-smelling — about 5 minutes.
- Wilt the greens: Lower the heat to medium. Stir in the minced garlic and cook until fragrant (about 30 seconds), then immediately pile in the chopped kale. It looks like a lot, but it will wilt down quickly. Keep stirring until it is soft and dark green.
- Bring it all back together: Return the crispy potatoes and browned sausage to the pan with the kale. Mix gently to combine everything without breaking the potatoes. Heat everything through for a few minutes.
- Lemon finish: Remove from heat. Squeeze fresh lemon juice over the top of the skillet. This acid cuts through the starch and meat, brightening the whole dish. Serve hot.
Recipe Tips
- Why Par-boil? Potatoes take a long time to cook in a skillet. If you try to cook them raw, the outside will burn before the inside is tender. Par-boiling ensures a creamy interior and a crunchy exterior.
- Kale Prep: Make sure to remove the thick, woody stems (ribs) from the kale. They are tough to chew. You can tear the leaves off by hand or slice them off with a knife.
- Sausage Choice: This recipe calls for cooked chicken sausage (like the kind you buy in packs). If using raw sausage, you will need to cook it longer in step 3 to ensure it is safe to eat.
- Don’t Overcrowd: When crisping the potatoes, do it in a single layer. If they are piled on top of each other, they will steam instead of frying.
- Spice it up: Add a pinch of red pepper flakes along with the garlic for a subtle heat that pairs perfectly with the kale.
What To Serve With Sausage Potato and Kale Bake Recipe
This is a complete meal in a bowl, but it pairs well with:
- Fried Egg: Put an egg on it for breakfast or dinner.
- Crusty Bread: To scoop up any oil and juices.
- Parmesan Cheese: Freshly grated on top.
- Mustard: A side of grainy mustard for dipping the sausage.
How To Store Sausage Potato and Kale Bake Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat: Reheat in a skillet over medium heat to re-crisp the potatoes. Microwaving works but will make the potatoes soft.
- Freeze: Freezing is not recommended for this dish. Potatoes tend to become mealy and watery when frozen and thawed, and the kale can become mushy.
Sausage Potato and Kale Bake Recipe Nutrition Facts
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 650mg
- Total Carbohydrates: 28g
- Dietary Fiber: 4g
- Sugar: 3g
- Protein: 20g
Nutrition information is estimated per serving (based on 4 servings).
FAQs
Can I use spinach instead of kale?
Yes. Spinach is much softer and cooks faster. Add it at the very end and stir just until wilted (about 1 minute).
Can I use sweet potatoes?
Absolutely. Sweet potatoes work great in this hash. They cook slightly faster, so watch them during the crisping stage.
Do I have to use chicken sausage?
No, you can use pork sausage, kielbasa, or even chorizo. Just keep in mind that pork sausage will release more grease, so you may need less olive oil.
Sausage Potato and Kale Bake Recipe
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
25
minutesCalories
350
kcalA rustic one-pan skillet dinner featuring crispy golden potatoes, savory Italian chicken sausage, and nutrient-packed kale, finished with bright lemon.
Ingredients
16 oz baby red potatoes (halved)
4 cooked chicken sausages (sliced)
1 bunch curly kale (chopped)
1/2 onion (sliced)
3 cloves garlic
3 tbsp olive oil
1.5 tsp dried thyme
1 lemon
Directions
- Par-boil potatoes in salted water for 5 minutes; drain.
- Heat oil in skillet; crisp potatoes cut-side down.
- Remove potatoes; brown sausage slices in same pan.
- Remove sausage; sauté onions until soft.
- Add garlic and kale; cook until wilted.
- Return potatoes and sausage to pan; toss to heat through.
- Squeeze lemon juice over top and serve.
Notes
- Par-boiling the potatoes is the secret to a creamy interior and crispy exterior.
- Use a large cast-iron skillet for the best browning.
- Adjust seasoning with salt and plenty of black pepper before serving.
