I don’t know about y’all but it’s been A WEEK.

Maybe it’s because we are mentally anticipating summer break like we used to in grade school, but now are adults who don’t see more than 5 days off on the horizon… forever.

Or maybe it’s because after completing a to-do, another one just happens to get added!

Enough of this negativity! I savor every Saturday morning I get. And Nick and I have been on a routine. We wake up, watch an episode of a show we made it only 5 minutes in throughout the week before falling asleep, go on a neighborhood walk, and make breakfast.

My favorite breakfast of all time is hash. It’s so easy, so customizable, and you can use whatever vegetables you didn’t end up using throughout the week. All you need is some potatoes as a base, then through it anything else.

This particular recipe is one I continually go back to. I mean, I don’t follow the recipe but I do follow the ingredient list. Am I the only one who ends up unused kale and sausage at the end of the week?

Regardless, the combination is next level and always win. It also makes the best leftovers. 🙂

INGREDIENTS

1 large Russet Potato

1 Portuguese Hot Sausage Link

1 Yellow Bell Pepper

2 cups Dino Kale

2 tbsp. Green Onion (topping)

1 tbsp. Olive Oil

Salt & Pepper

Serving Size: 2

INSTRUCTIONS

• Before you turn on the stove, finely dice the potato, sausage, and bell pepper.
• Also de-vine and chop the kale.
• Heat olive oil in a large non-stick pan.
• Meanwhile, place the diced potatoes in a bowl and microwave for 3 minutes (this softens the taters and makes it easier to crisp on the skillet).
• Toss all the ingredients in the skillet, cook for 8-10 minutes, stirring occasionally until desired crispiness.
• Season with salt and pepper. Top with green onions.
• Enjoy!