One-Pan Scramble with Sweet Potato

When dinner needs to be made and served fast, nutrition and taste need not be sacrificed. This one-pan meal is easy to prepare and cooks in a flash. Add other veggies lingering in your fridge—the more the merrier.

Serves 4

4 Aidells Chicken Apple Sausages or favorite sausage, sliced into ½-inch pieces

1 cup (240 ml) chicken or vegetable broth, preferably homemade or organic, low sodium

½ onion, thinly sliced

2 cloves garlic, chopped

Handful of kale or chard, chopped, tough stems removed

1 zucchini, sliced into ½-inch pieces

1 small yam, peeled and thinly sliced crosswise, about 1 cup (240 ml)

Kosher salt and freshly ground pepper to taste

Hot pepper flakes (optional)

1. In a large sauté pan on medium heat, slightly brown sausage slices. Remove to plate.
2. In the same pan, heat broth over medium-high. Add onion, garlic, kale or chard, and season with salt and pepper. Cover with lid and simmer 5-10 minutes or until kale or chard is tender.
3. Add zucchini and sweet potato slices and simmer for a few minutes until slices are cooked through. Add sausage to the mixture and heat. Adjust seasoning. Add hot pepper flakes if desired and serve.

More Recipes You'll Love

• Morning Hash With Sweet Potato
• Breakfast Frittata
• Spicy Carrot Hash

One-pan scramble with sweet potato is a saucy skillet breakfast that cooks almost entirely in broth. Sliced chicken apple sausage browns first, then onion, garlic, and greens simmer until tender before zucchini and yam slices join the pan. Everything comes together in one pan and needs nothing on the side.

Pro Tips

• Brown the sausage slices first and set them aside. Adding them back at the end keeps their snap instead of letting them go rubbery in the broth.
• The broth is the cooking medium here, so use homemade or low-sodium. A salty store-bought stock will reduce down and over-season the whole pan.
• Slice the yam thin and even on a mandoline so the rounds cook through in the same few minutes as the zucchini.
• Cover the pan while the greens wilt. The trapped steam softens kale and chard in half the time of an open pan.

Frequently Asked Questions

Which greens work best in this scramble?

Kale and chard are the two called for, and both hold their shape in the broth. Spinach works too — add it in the last minute since it wilts almost instantly.

Can I use a different sausage?

Any pre-cooked sausage you enjoy will work. A chicken apple sausage brings the sweetness that plays so well against the yam, but a mild Italian sausage is wonderful if you want more savory spice.

Does this reheat well?

Yes, though the vegetables will soften further. Reheat gently in a covered skillet with a splash of broth to bring the sauce back.

Recipe Card

Stav Kogan

One-Pan Scramble with Sweet Potato

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 4 Aidells Chicken Apple Sausages or favorite sausage, sliced into ½-inch pieces
• 1 cup chicken or vegetable broth, preferably homemade or organic, low sodium
• ½ onion, thinly sliced
• 2 cloves garlic, chopped
• 1 zucchini, sliced into ½-inch pieces
• 1 small yam, peeled and thinly sliced crosswise, about 1 cup

Method

 

1. In a large sauté pan on medium heat, slightly brown sausage slices.
2. Remove to plate.
3. In the same pan, heat broth over medium-high.
4. Add onion, garlic, kale or chard, and season with salt and pepper.
5. Cover with lid and simmer 5-10 minutes or until kale or chard is tender.
6. Add zucchini and sweet potato slices and simmer for a few minutes until slices are cooked through.
7. Add sausage to the mixture and heat.
8. Adjust seasoning.
9. Add hot pepper flakes if desired and serve.

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