- 12 ounces breakfast sausages, casings removed
- 1 yellow onion, diced
- 2 red bell peppers, seeded and diced
- 1 bunch kale, tough stems discarded and leaves cut into 1⁄2-inch ribbons
- 1⁄2 cup mayonnaise
- 6 tablespoons Sriracha hot sauce
- Pinch of sugar
- 4 to 6 eggs
- 8 to 10 ounces large, sturdy potato chips
How to make this recipe
Heat a large skillet over medium-high heat. Add the sausages and cook, breaking them up into chunks with a spoon as they cook, until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the cooked sausage to a bowl, leaving any fat in the pan.
Add the onion and peppers to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Transfer the vegetables to the bowl with the sausage. Add the kale to the same skillet and cook until wilted, about 2 minutes. Turn off the heat.
In a small bowl, whisk together the mayonnaise, Sriracha and sugar.
In a large nonstick skillet, fry the eggs over medium-high heat to desired doneness.
Arrange the potato chips on a platter and top with the sausage, onion and peppers. Scatter the kale over the nachos, top with the fried eggs, drizzle with the Sriracha mayo and serve.