John Myers
Ingredients for 2 servings:
- 1 sweet potato(s), approx. 350 – 400 g
- ½ bell pepper(s), red
- 100g chorizo
- 150 g sauerkraut
- 1 handful of arugula
- some clarified butter
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Serve with fried eggs if desired
Wash the sweet potato, pierce it all over with a fork, wrap it in damp kitchen paper, and microwave it at 800 watts for about 6-8 minutes. Remove the paper, peel the potatoes, cut them into 1.5 cm cubes, and let it cool. Dice the bell peppers and chorizo. Wash the arugula, dry it thoroughly, and chop or tear it into smaller pieces if necessary. Heat a little clarified butter or oil in a large, non-stick pan and fry the chorizo and bell peppers for about 5 minutes, until the peppers are soft. Remove the chorizo and bell peppers, fry the potato cubes in the fat for about 5 minutes, until lightly browned. Add more fat if necessary. Return the chorizo and bell peppers to the pan and fry briefly. Loosen the sauerkraut, add it to the pan with the liquid, and fry for about 2 minutes, until the liquid has evaporated. Season with salt and pepper if the chorizo hasn’t released enough flavor. Mix in the arugula and divide among plates. Optionally, fry the eggs in a second pan and serve with the sweet potatoes. The cooking time for the sweet potatoes in the microwave may vary depending on the power of the microwave and the thickness of the potatoes. Do not let them get too soft, so they don’t fall apart too much in the pan.
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