There are a few things in life that I know for sure.
I do not like Goat Cheese…….
I do not like cilantro……..there is an ongoing debate about cilantro. Apparently it’s genetic. Tastes like soap to me.
I recently discovered homemade kale chips and they are life changing.
I hope you weren’t expecting something deep and revealing. This is a food blog after all. I can’t spill all of my secrets.
Kale chips have changed my life. Rocked my world. Put a spring in my step. I’ve never been a kale fan. I guess I’ve only tried to eat it in salads. It’s tough. It’s bitter. When I worked for my mother in law’s catering business, we sprayed it with Pam cooking spray and used it as a garnish. Always the garnish, never the dish.
But a few weeks ago, I was making some potato soup. This particular recipe wanted me to make kale chips to use as a crunchy topping for the soup.
And so I did.
Kale chips are nothing new. I know people who eat kale chips, they obviously think they are delicious. But kale chips are not something people really talk about.
But they should be. You should be.
When cooked this way, until nice and crispy, they are perfect on just about anything. On soup, on a salad, squeezed in a sandwich or as a stand alone snack. Which is how they came to be sprinkled on top of this breakfast sheet pan bake. It’s a match made in heaven, well actually in my kitchen. Which could be someone’s version of heaven.
I encourage you to go out in the world this week and talk about kale. (Forget politics and that fact that it’s constantly raining in Pennsylvania.) I think it’s been overlooked, shadowed by spinach and arugula perhaps. Coming from a former picky eater, I think you’ll be pleasantly surprised. Maybe it’s just this one thing we can all agree on.
Crispy Hash Brown, Kale and Sausage Sheet Pan Bake
Ingredients:
2 large potatoes, peeled and shredded (you can also use sweet potatoes if you prefer) or a bag of Frozen Hash Browns
1/2 red bell pepper, chopped
1/2 onion, chopped
2 Tablespoons olive oil
1 lb. Breakfast Sausage
4-6 eggs
Shredded Cheddar Cheese
fresh chopped chives
Homemade kale chips (recipe below)
Directions:
PREHEAT oven to 425 degrees. If using fresh potatoes, shred the potatoes in a food processor or by hand. Toss shredded potatoes or shredded hash browns with diced onion and bell pepper. Add in olive oil. Line a baking sheet with parchment paper. Spread the shredded potatoe mixture evenly on the baking sheet and season with salt and pepper. Trust me and use the parchment paper, crispy hash browns like to stick to baking sheets.
Cook for about 30 minutes. I like my potatoes crispy, so keep an eye on them.
Meanwhile, pre-cook the sausage in a skillet for about 5-10 minutes. The sausage does not have to be entirely cooked through because you will be returning it to the oven.
Once the 30 minutes is up on the potatoes, pull the baking sheet out. Broil potatoes on high for a few minutes until they are really crispy. Then add in the sausage, chopped chives and kale chips.
Turn off the broiler and turn the oven back on to 425 degrees. Crack the eggs and nestle them on top of the potatoes/kale/sausage. Pop the baking sheet back in the oven and cook for 10-15 minutes, until the eggs are cooked. (I also liked my eggs cooked pretty well.). Sprinkle on the cheddar cheese and cook until the cheese is melted.
Serve immediately.
“Ignore my blue fingernails. These are the best Kale Chips.”
Homemade Kale Chips
1 bunch curly kale, stemmed and leaves coarsely torn
2 Tablespoons Olive Oil
2 Tablespoons grated Parmesan Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 350 degrees. In a large bowl, combine the kale, olive oil, Parmesan, salt and pepper. Toss to coat. Using your hands, massage the kale for about 1 minute to soften. Spread onto a baking sheet and bake for 15-18 minutes, tossing once or twice during cooking, until crispy.