Danish Biksemad Root Vegetable Egg Skillet

Ingredients

• 12 oz cooked baby potatoes, quartered
• 1 small cooked beet, diced
• 1 cup shredded green cabbage
• 1 small onion, diced
• 2 large eggs
• 1 tbsp neutral oil
• 1 tsp butter
• 1 tsp whole-grain mustard
• 1 tbsp capers, rinsed
• 2 tbsp chopped dill
• 1 tsp apple cider vinegar
• 2 slices rye bread
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Dry the cooked potatoes well so they crisp rather than steam in the skillet.
2. Heat oil in a large skillet and cook potatoes over medium-high heat until golden on multiple sides.
3. Add onion and cabbage, reduce heat to medium, and cook until the cabbage softens and gets a few browned edges.
4. Fold in beet, mustard, capers, vinegar, salt, and pepper, then move the vegetable hash to two warm plates.
5. Add butter to the skillet and fry the eggs until the whites are fully set and the yolks are cooked to your preference.
6. Place an egg on each skillet portion, shower with dill, and serve with rye bread.

Allergen note: Contains gluten, dairy, egg and mustard. Use plant-based fried egg alternatives only if appropriate for your diet.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.