Kielbasa Sweet Potato Skillet Kielbasa Sweet Potato Skillet

Kielbasa Sweet Potato Skillet | Food styling by David Grenier | Prop styling by Laura Branson Image by: Jodi Pudge

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



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


  • Iron 17
  • Folate 9
  • Calcium 14
  • Vitamin A 180
  • Vitamin C 150
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Lunch & Dinner

Kielbasa Sweet Potato Skillet