Ingredients
1 pound maple pork sausage1/2 cup cubed peeled sweet potato2 tablespoons olive oil1 package (30 ounces) frozen shredded hash brown potatoes, thawed1-1/2 cups shredded Gruyere or cheddar cheese2 cups coarsely chopped fresh kale (tough stems removed)3/4 cup fresh or frozen corn5 large eggs, lightly beaten2 cups half-and-half cream1 teaspoon salt1/2 teaspoon pepperMaple syrup, optional
Preparation
Preheat oven to 375°. In a large skillet, cook sausage and sweet potato over medium-high heat until sausage is no longer pink, 5-7 minutes, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels.
Meanwhile, coat bottom of a 12-in. cast-iron or other ovenproof skillet with oil. Reserve 1/2 cup hash browns for topping; add remaining potatoes to skillet, pressing firmly with a spatula to form an even layer.
Layer with cheese, kale and corn; top with sausage mixture and reserved hash browns. In a bowl, whisk eggs, cream, salt and pepper until blended; pour over top.
Bake, uncovered, until edges are golden brown and egg portion is set, 45-55 minutes. Cover loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 20 minutes before serving. If desired, serve with syrup.
