Fall Harvest Breakfast

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Kale- Purple-Pepper-Onion-Hash-Ingrediants

Every Saturday morning I visit my local farmers’ market to pick up some fresh fruits, vegetables and meats.  I typically build my menu for the week around what I find.  As the weather changes so does the bounty.   Root vegetables, squash, pumpkins,  leafy greens and apples are all in season and in my basket.  One of the things I love about the farmers’ market is the surprisingly different produce.  Have you ever seen a purple pepper or a blue squash? I never had, either, but they are both on the menu for next week, and I am really excited to try them out.   This hearty breakfast is perfect for cold fall mornings,brunch with friends, or just a healthy start to your day.

Eggs over easy with sausage patty and kale hash


  • 2 eggs
  • Organic sausage patties or links (nitrate free, organic)
  • 1 head of kale, roughly chopped
  • 1 small onion finely diced
  • 2 purple peppers, diced
  • 3 tablespoons Kerry Gold butter
  • 1/4 teaspoon of oregano
  • Parmesan cheese for garnish
  • salt & pepper to taste


  1. Heat a frying pan on medium heat and cook sausage patties (approx. 6 minutes on the first side and 3 minutes on the side)
  2. Remove patties from pan and melt 2 tablespoons of butter
  3. Cook onion and pepper until lightly browned
  4. Add kale and cook until wilted and soft
  5. Place the pepper, onion and kale hash on your plate
  6. Melt 1 tablespoon of butter and cook your eggs however you like them (I cooked mine over easy)
  7. Place your eggs over the hash and add the sausage to your plate.  Enjoy!


Egg-Sausage-Kale- Hash- Breakfast

Thanks for stopping by~

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