Ingredients

For the Taro Hash:

• 2 cups diced Hawaiʻi ʻUlu Cooperative Taro (peeled and frozen)
• 3 Mild Italian Sausage Links, sliced
• 1 medium Mahi Pono Yellow Onion or Kula Onion, finely chopped
• 2 cups Ho Farms Curly Kale
• 2 tablespoons Waialua Growers Organic Garlic Chive
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Tomato Relish:

• 1 cup halved Sensai Farms Cherry Tomatoes
• 2 tablespoons finely chopped Mahi Pono Yellow Onion or Kula Onion
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• Optional: fresh herbs (e.g., parsley or basil) for garnish

Instructions

1. Prepare the Tomato Relish:
   In a small bowl, combine the halved cherry tomatoes, finely chopped yellow onion, olive oil, and apple cider vinegar. Season with salt and pepper to taste. Stir well and set aside to let the flavors meld.
2. Cook the Sausage:
   Heat a large skillet over medium heat. Add the sliced sausage and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. Sauté the Onion and Kale:
4. In the same skillet, add the olive oil and chopped onion. Sauté over medium heat until softened and translucent, about 3-4 minutes. Add the chopped curly kale and cook until wilted, about 2 minutes.
5. Cook the Taro Hash:
   Add the diced taro to the skillet with the onions. Press down lightly with a spatula to form a flat layer. Cook undisturbed for 5-7 minutes, or until the bottom is golden and crispy. Flip and cook for an additional 5 minutes. Season with salt and pepper.
6. Combine the Sausage:
   Add the cooked sausage back into the skillet with the taro hash, stirring gently to combine. Cook for 2 more minutes to meld the flavors.
7. Assemble and Serve:
   Transfer the taro hash to a serving platter. Top with the fresh tomato relish and garnish with herbs if desired. Serve immediately.