You can use pickled vegetables to season other foods. In this easy breakfast-for-dinner hash, rich eggs and crispy bits of Polish sausage are balanced with tangy sauerkraut, which brings both salt and vinegar to the dish.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Using fork, prick sweet potato all over; microwave on high until soft, 3 to 5 minutes. Let cool enough to handle. Chop into 3/4-inch cubes.
In large nonstick skillet, heat 2 tbsp of the oil over medium-high heat. Cook sweet potatoes, stirring frequently, until lightly crisped, 4 to 6 minutes. Add kielbasa and red pepper; cook, stirring often, until red pepper is softened, about 5 minutes.
Stir in sauerkraut; cook until liquid is absorbed, about 1 minute. Stir in arugula until combined. Transfer to bowl; cover and keep warm.
Wipe skillet clean. Add remaining oil to pan; heat over medium-high heat. Cook eggs until whites are set but yolks are still runny, about 3 minutes. Sprinkle with salt and pepper (if using). Divide sweet potato mixture among 4 plates; top each with egg.
Tip from The Test Kitchen: Use up leftover sauerkraut wherever you need a hit of vinegar. Everyone knows it's great on a sausage in a bun, but it's just as fabulous on burgers with a sharp cheese such as aged Cheddar or Swiss melted over top.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 874 mg
- Sugars 5 g
- Protein 19 g
- Calories 327
- Total fat 21 g
- Potassium 275 mg
- Cholesterol 225 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
%RDI
- Iron 17
- Folate 9
- Calcium 14
- Vitamin A 180
- Vitamin C 150
