Market Kale and Potato Hash with Smoked Sausage

Provided by Chefs Bryan Richard and Tony Pisacano Ogeechee Technical College


Yields about 6 side dish servings

3 Tablespoons Olive Oil

1 Pound Clark and Son’s Smoked Sausage, cut into ½ inch pieces

1 Pound Walker Farms Organic Gourmet Mix Potatoes, washed and cut into uniform pieces

1 Pkg. of Walker Farms Toscana Kale, washed in cold water and roughly chopped

Freshly ground black pepper, to taste

2 Tablespoons “The Herb Lady” Lemon Thyme, Minced

2 Tablespoons Soy Sauce

3 Tablespoons B&G Honey

1. Heat the oil in a wide sauté pan over medium-high heat. When it starts to ripple, add the cut potatoes and stir until the potatoes starts to color. Reduce heat slightly, season to taste with salt and pepper and continue to cook potatoes until they are tender, 5-7 minutes


2. Add the smoked sausage and stir to allow to just heat through and begin to release flavor into the potatoes.


3.  Add the kale to the sauté pan and gently toss into the potato and sausage mixture allowing kale to wilt.  Once wilted cook only for a few minutes longer.

4.  Just before serving add lemon thyme, soy sauce and honey.  Taste and re-season with soy, pepper and honey as needed.