Fully cooked sausage patties crisp up quick in a hot skillet while you build a hash of potatoes and onions beneath them, then wilt sturdy greens on the side. This shelf holds a protein that needs nothing but heat and a quiet pan.

Serves 2. 25 minutes, 20 at the stove.

About 710 calories a serving, 22 g protein, 49 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 1 pound of potatoes into quarter-inch dice; finely chop 1 medium onion and mince 2 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers.
2. Add potatoes and onion to the skillet and cook, stirring every 2 minutes, until golden and tender at the edges, about 12 minutes. Season with salt and pepper. Push the hash to the sides of the skillet.12 min
3. Nestle 8 sausage patties into the center of the hash and let them warm through until the edges of the hash darken further, about 2 minutes on each side. Transfer sausages to plates.4 min
4. Roughly chop 4 ounces sturdy greens; add 1 tablespoon oil and minced garlic to the skillet and stir until fragrant, under a minute. Add greens with a pinch of salt, toss until wilted, about 3 minutes.3 min
5. Divide hash and greens between two plates, top each with 4 sausage patties, and serve.

Note Swap the greens for any vegetable you have: mushrooms, bell peppers, or broccoli all work. Leftover hash keeps three days covered in the fridge and reheats well in a skillet. Serve with a soft egg on top or a tangy sauce on the side.