Sprouts, kraut and trout hash

Name: Sprouts, kraut and trout hash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin coconut oil; 2 eschalots, thinly sliced; 2 garlic cloves, crushed; 500g brussels sprouts, shredded; 1 cup (150g) sauerkraut; 2 soft-boiled eggs, plus 4 poached eggs to serve; 2 tbs lemon juice; 1 tsp Dijon mustard; 200g hot-smoked trout, flaked; Avocado and red vein sorrel, to serve

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by Phoebe Wood

Oct 01, 2017

Great for breakfast, just as good at any time of the day.

1/3 cup (80ml) extra virgin coconut oil
2 eschalots, thinly sliced
2 garlic cloves, crushed
500g brussels sprouts, shredded
1 cup (150g) sauerkraut
2 soft-boiled eggs, plus 4 poached eggs to serve
2 tbs lemon juice
1 tsp Dijon mustard
200g hot-smoked trout, flaked
Avocado and red vein sorrel, to serve

Method

1.

Heat oil in a frypan over medium heat. Add eschalot, garlic and sprouts, and cook, tossing, until lightly charred. Season and toss through sauerkraut. Keep warm.
2.

Halve soft-boiled eggs. Scoop out yolks. Roughly chop whites and toss with hash. Whisk yolks with lemon juice and mustard. Season. Drizzle over hash and serve with poached eggs, trout, avocado and sorrel.