Prep time:
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Cook time:
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Total time:
25 minutes
If hash brings to mind a diner dish made with leftovers from the back of the refrigerator fried up with potatoes into a meal so heavy it would sink the Titanic, have I got a treat for you! My hash is fresh, colorful and full of delicious textures and flavors‚ and so pretty too, with a sunny egg on top! Orange sweet potatoes, spicy sausage, a hint of maple, and tangy sauerkraut all blend beautifully in a one-pan wonder perfect for breakfast or dinner.
Ingredients
- 2 small sweet potatoes, cleaned and cubed
- 2 small russet potatoes, cleaned and cubed
- 1 onion, sliced
- 3 tbsp maple syrup
- 2 tbsp olive oil
- 2-3 links smoked chorizo sausage, sliced (about 1 ½ -2 cups)
- 1 ½ cups Bubbies' Naturally-Fermented Sauerkraut
- 4 eggs
- Salt and pepper to taste.
Directions
- Preheat oven to 400 degrees.
- Cube potatoes and toss with olive oil, maple syrup, and salt.
- Place on a parchment-lined baking sheet in oven for 15-20 minutes until golden brown.
- In a large cast-iron or oven-safe skillet, sauté onion in olive oil for 5-8 minutes until caramelized. Add sausage and sauté 5-8 more minutes.
- When potatoes are done, add to pan with onions, and sausage.
- Mix in 1 cup sauerkraut.
- Crack 4 eggs into pan, then place in middle of oven with broiler on for 5 minutes until eggs are cooked.
- Top with the remaining fresh spicy sauerkraut and serve.
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