Skillet Sausage, Kale, and Potato Hash with Broth Reduction

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb (680 g) Yukon Gold potatoes, diced 1/2-inch
• 1 lb (450 g) smoked sausage or Italian sausage, sliced into 1/2-inch coins
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 4 packed cups (about 4 oz / 115 g) chopped kale, tough stems removed
• 1 cup (240 ml) low-sodium chicken broth
• 1 tsp Worcestershire sauce (optional but recommended)
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter

Do This

• 1. Brown sausage in a 12-inch skillet (medium-high), then set aside.
• 2. Crisp potatoes in oil; cover briefly to soften, then uncover to brown.
• 3. Add onion; cook until sweet and lightly golden.
• 4. Add garlic, paprika, pepper, and red pepper flakes; cook 30 seconds.
• 5. Stir in kale with a splash of broth; wilt until tender.
• 6. Return sausage; pour in remaining broth (plus Worcestershire) and simmer to reduce.
• 7. Finish with vinegar and butter; taste, season, and serve hot.

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Why You’ll Love This Recipe

• Everything cooks in one skillet, with browned bits turning into a savory light pan sauce.
• Crispy-edged potatoes, juicy sausage, and tender kale make a balanced, hearty meal.
• The broth reduction adds moisture and flavor without feeling heavy or creamy.
• Flexible and forgiving: swap greens, sausage styles, and seasonings based on what you have.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, garlic, kale
• Dairy: unsalted butter
• Pantry: olive oil, kosher salt, black pepper, smoked paprika, red pepper flakes (optional), low-sodium chicken broth, Worcestershire sauce (optional), apple cider vinegar, smoked sausage or Italian sausage

Full Ingredients

For the Hash

• Potatoes: 1 1/2 lb (680 g) Yukon Gold potatoes, diced into 1/2-inch cubes
• Olive oil: 3 tbsp, divided
• Sausage: 1 lb (450 g) smoked sausage or Italian sausage, sliced into 1/2-inch coins
• Onion: 1 medium yellow onion, diced (about 1 1/2 cups)
• Garlic: 3 cloves, minced
• Kale: 4 packed cups (about 4 oz / 115 g) chopped kale, tough stems removed

Seasonings

• Kosher salt: 1 tsp, plus more to taste
• Black pepper: 1/2 tsp, plus more to taste
• Smoked paprika: 1 tsp
• Red pepper flakes: 1/4 tsp (optional)

For the Light Broth Reduction (Pan Sauce Finish)

• Low-sodium chicken broth: 1 cup (240 ml), divided
• Worcestershire sauce: 1 tsp (optional but adds savory depth)
• Apple cider vinegar: 1 tbsp
• Unsalted butter: 2 tbsp

Step-by-Step Instructions

Step 1: Prep the ingredients so the skillet work is smooth

Dice the potatoes into 1/2-inch cubes so they cook evenly and crisp well. Slice the sausage into 1/2-inch coins. Dice the onion, mince the garlic, and chop the kale (remove tough stems so you don’t end up with chewy pieces).

Have the broth, vinegar, Worcestershire, and butter ready near the stove. This dish moves quickly once browning starts.

Step 2: Brown the sausage and build flavor

Place a 12-inch cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil, then add the sausage coins in a single layer.

Cook for 4–6 minutes, stirring occasionally, until well browned. (If using raw Italian sausage, cook until it reaches 160°F (71°C).) Transfer sausage to a plate, leaving the browned bits (fond) in the skillet.

Step 3: Start the potatoes and give them a head start to get tender

Reduce heat to medium. Add 2 tbsp olive oil to the skillet. Add the diced potatoes, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir to coat.

Spread potatoes into an even layer. Cover the skillet with a lid and cook for 5 minutes to steam and soften the centers.

Step 4: Uncover and crisp the potatoes until golden and rustic

Uncover, increase heat to medium-high, and cook for 10–12 minutes, stirring every 3–4 minutes.

You’re looking for deeply golden, crisp edges and tender centers. If the skillet looks dry at any point, add 1–2 tbsp water and scrape up browned bits, then let the water cook off so the potatoes can crisp again.

Step 5: Add onion, then bloom the spices with garlic

Push potatoes to the edges of the skillet, creating a space in the center. Add the diced onion to the center and cook for 3–4 minutes, stirring, until softened and lightly browned.

Add the minced garlic, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes (if using). Stir constantly for 30 seconds so the garlic doesn’t scorch and the spices become fragrant.

Step 6: Wilt the kale without turning it soggy

Add the chopped kale to the skillet. Splash in 2 tbsp of the broth to help it steam. Toss and cook for 2–3 minutes, until the kale is wilted but still bright green and hearty.

If your kale is especially tough (like mature curly kale), cook an extra 1–2 minutes until it’s tender to your liking.

Step 7: Reduce the broth into a light, savory finish and bring it all together

Return the browned sausage (and any juices) to the skillet. Add the remaining broth (about 3/4 cup / 180 ml) plus 1 tsp Worcestershire sauce (if using). Bring to a simmer over medium-high heat.

Simmer for 3–5 minutes, stirring and scraping the bottom of the skillet, until the liquid reduces to a glossy, light coating that clings to the potatoes and sausage rather than pooling.

Turn off the heat. Stir in 1 tbsp apple cider vinegar, then add 2 tbsp butter and stir until melted and emulsified into the pan juices. Taste and adjust salt and pepper. Serve hot, straight from the skillet for the most rustic feel.

Pro Tips

• Don’t rush the browning. Deep color on the sausage and potatoes creates the backbone of flavor, and the broth reduction pulls it all together.
• Cut potatoes evenly. A true 1/2-inch dice is the sweet spot for crisp outsides and tender centers in the given time.
• Control moisture. Covering helps soften potatoes, but uncovering is what restores crispness. Let added liquid fully reduce before serving.
• Use low-sodium broth. Reduction concentrates salt quickly; it’s easier to season at the end.
• Finish off-heat with butter. This keeps the sauce shiny and light, not greasy or broken.

Variations

• Add eggs: Make 4 small wells at the end, crack in eggs, cover, and cook on medium-low for 4–6 minutes until whites set.
• Swap the greens: Use spinach (stir in for the last 1 minute) or Swiss chard (cook 2–4 minutes).
• Different flavor profile: Replace paprika with 1 tsp dried thyme and add 1 tsp Dijon mustard to the broth before reducing for a more herby, tangy finish.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with 1–2 tbsp water or broth, stirring occasionally, until hot (about 6–8 minutes). The skillet reheating restores crisp edges better than a microwave.

Make-ahead tip: Dice the potatoes and onion up to 24 hours in advance. Store potatoes submerged in cold water in the fridge; drain and pat very dry before cooking so they crisp properly.

Nutrition (per serving)

Approximate (based on 4 servings): 540 calories, 26 g protein, 36 g carbs, 33 g fat, 4 g fiber, 980 mg sodium. Values vary by sausage and broth brands.