Step 1

Heat oil in a large, 7cm-deep 24cm round (base) ovenproof frying pan over high heat. Remove sausages from casings. Tear meat into small pieces. Add sausage meat to pan. Cook, stirring, for 3 minutes or until browned. Reduce heat to medium. Add onion, carrot, celery and thyme. Season with salt and pepper. Cook, stirring occasionally, for 6 minutes or until browned.

Step 2

Add tomato, beans and 1/4 cup water. Stir to combine. Bring to the boil. Cook, covered, for 10 minutes.

Step 3

Preheat oven to 220°C/200°C fan-forced.

Step 4

Add kale to pan. Stir to combine. Top with hash brown. Spray with oil. Bake for 15 minutes or until golden. Serve sprinkled with extra thyme.