Kowboy Kraut & Jerky Loaded Skillet Hash (Edit recipe)

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A hearty, smokey-tangy skillet that pairs the crunch of Garden Goddess Kowboy Kraut with the chew of Kowboy Jerky over crispy potatoes- perfect for a quick dinner or hearty brunch.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 4

Ingredients

4 pieces Potatoes, Russet, diced small
3 Tbsp Olive Oil, or bacon fat
1 whole Yellow Onion, diced
3 oz Kowboy Kraut Jerky - Garden Goddess, torn into bite-size pieces
1 cup Kowboy Kraut - Garden Goddess, drained
1 tsp Smoked Paprika
0.5 tsp Garlic Powder
4 whole Egg, large eggs
.5 tsp Cheddar Cheese, shredded
2 Tbsp Chives, fresh chives or green onion, sliced
.5 tsp Salt
.3 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Steps
Crisp the potatoes: Heat oil or bacon fat in a large cast-iron skillet over medium-high heat. Add potatoes, salt and pepper. Cook undisturbed for 10 minutes until golden, then stir occasionally until tender and crispy.
Add onion and jerky: Push potatoes to one side. Add diced onion and cook about 3 minutes until softened. Add Kowboy Jerky, smoked paprika and garlic powder. Toss together until the jerky is warmed and smoky.
Fold in the kraut: Add drained Kowboy Kraut and gently toss to combine. Warm without cooking the kraut too much so it keeps its tang and crunch.
Make wells for eggs: Create 4 small wells in the hash. Crack an egg into each well, cover the skillet, and cook until the whites are set but the yolks remain runny.
Finish and serve: Sprinkle cheddar cheese over the top and cover briefly to melt. Garnish with fresh chives or green onion. Serve directly from the skillet.

Notes

For a smokier flavor, sear the jerky in the dry skillet for about 1 minute before adding the onions. The hash can be wrapped in a warm tortilla with hot sauce. You can use avocado instead of egg for a dairy-free version. Adding the kraut at the end helps keep it bright, crunchy, and flavorful.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	211
Fat:	12 g
Carbohydrates:	25 g
Protein:	4 g
Cholesterol:	1 g
Sodium:	367 mg
Fiber:	8 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.