It may seem like I am a pepperoncini kick these days and you wouldn’t be wrong. I don’t know what it is but something about the salty, briny peppers are just doing it for me. 

So of course, I had the brilliant idea to add pepperoncinis to one of my many Saturday morning hashes (Nick’s preferred weekend breakfast) and was instantly inspired to make a pepperoncini-forward hash. Why not make it the star ingredient of the dish rather than just an afterthought? 

And if we are going to go that far, why not use the extra peppers to make a quick crema for topping. The jar is already out right…

INGREDIENTS

1 bunch dino kale

3-4 medium golden potatoes

1 yellow onion

½ cup pepperoncini peppers

1 lb. ground spicy breakfast sausage (chicken or pork)

1 cup fresh parmesan

1 tbsp. paprika, salt & pepper

For the Pepperoncini Crema – 

1 cup nonfat greek yogurt

¼ cup chopped peperoncini peppers

1 tbsp. brine from pepperoncini jar

2 cloves garlic

1 tsp. oregano, dill, salt, pepper

Servings: 2-4

INSTRUCTIONS

• Clean and chop potatoes, onion, and kale into small chunks (approx 1in.). Roughly chop pepperoncinis and set aside for later.. 
• Heat cast iron skillet to medium-high and brown breakfast sausage (no need for oil here). 
• Once browned and broken up, remove sausage from pan into a bowl and set aside. 
• Add potatoes and onion to the hot skillet and cook until potatoes are golden and onion is translucent. Depending on how big your potatoes are, this could take 8-12 minutes. I prefer smaller so that cooks through faster. Halfway through, season with paprika, salt and pepper. 
• While this cooks, prepare the crema by whisking all the ingredients in a small bowl. 
• Once potatoes are golden, add chopped kale and pepperoncinis. Gently stir everything together until kale begins to wilt (approx 3-4 minutes). 
• Return sausage to the skillet and combine. 
• Cook for an additional 2-3 minutes then remove from heat. 
• Sprinkle fresh shredded parmesan on top and serve with the Pepperoncini Crema. Enjoy!