101 One-Dish Dinners (Storey Publishing, 2016) by Andrea Chesman focuses on simple to make yet wholesome dishes for the time stressed cook or anyone interested in less time consuming and creative cooking. Give this sausage hash recipe a try with a combination of vegetables, meat, and a variety of seasoning.
- 1-1/2 pounds red potatoes, quartered or cut into eighths
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/2 pound sweet or hot Italian sausage, sliced 1 inch thick
- 1 onion, halved and slivered
- 8 cups chopped fresh kale, tough stems discarded
- 1-1/2 cups chicken broth
- 1 can (15 ounces) cannellini beans, rinsed and drained
1. Preheat the oven to 425 degrees F. Lightly grease a large baking sheet with oil.
2. Combine the potatoes, 2 tablespoons of the oil, garlic, oregano, and salt and pepper to taste in a medium bowl and toss to coat. Spread out in a single layer on the baking sheet and roast for about 25 minutes, until browned and tender.
3. Heat the remaining 1 tablespoon oil in a large skillet. Sauté the sausage and onion in the oil until the sausage is mostly browned, 4 to 6 minutes.
4. Stir in half the kale and all the broth. Cook, stirring, until the kale is wilted. Stir in the remaining kale. Cover and simmer for about 5 minutes, until the kale is wilted and tender but still bright green.
5. Mix in the beans, then the potatoes, Season with salt and pepper and serve at once.