This is one of my favorite summer brunch items that I enjoy when I’m at the

lake or relaxing in my backyard. The great thing is you can use any type of

vegetable, whether it’s something in season, or leftovers from dinner the

night before. The key to this recipe is using a good quality vinegar. Apple

cider adds great flavour, but red wine vinegar or white wine vinegar work

nicely too.

The type of sausage you choose is also up to you. Serben’s Organic Farm has

some great new sausage flavours to choose from. For this recipe, we selected

a mustard and ale sausage, but any of their flavours can be substituted.

Ingredients

• 1 tbsp. olive oil

• 1lb. mustard and ale sausage,

cut into ½” coins

• ½ cup sliced onions

• 2 cups cooked potatoes, chopped

• 2 cups kale, washed, trimmed

and roughly chopped

• 1 clove garlic, sliced

• 1 cup zucchini coins

• 1 cup beet greens, washed and chopped

• ¼ cup apple cider vinegar

• VISC - Canadian Sea Salt

• Cracked black pepper

• 4 eggs

Instructions

1. Heat a medium-sized skillet over medium heat.
   
2. Add the oil, and then the sausage. Cook until golden brown.
   
3. Drain off the excess fat, then add the onion and cook for 5 minutes.
   
4. Add in the potatoes and garlic, and cook until golden brown.
   
5. Add the kale, zucchini and beet greens, and cook for 2-3 minutes.
   
6. Stir in the vinegar and cook until fully absorbed.
   
7. Season with salt and pepper, and keep warm.
   
8. Cook four eggs any way you enjoy. Poached, fried or scrambled work nicely.
   
9. Divide the hash onto four plates. And top each with one egg.
   
10. Serve immediately.
    

Remember, any vegetables (or even fruit) will work. I f you use something
like beets, which can stain the other food, simply heat them in a different
pan, or serve them cold. Squash, pears and apples add a fresh flavour and
a bit of crunch!
Voila! You have a delicious breakfast brunch everyone will love!