Ingredients
Method
1.Boil potato and kumara in a large saucepan for 20 minutes or until tender. Drain; season to taste. Reserve pan; dry.
2.Meanwhile, squeeze sausage meat from skins; discard skins. Using damp hands, form sausage meat into walnut-sized roughly shaped balls; place on a baking-paper-lined tray. Cover; refrigerate until required.
3.Return same large saucepan to medium heat with a third of the oil; cook kale, stirring, for 3 minutes or until bright green. Drain on paper towel.
4.Add half the remaining oil to same pan; cook sausage meat, in batches, turning occasionally, for 4 minutes or until browned. (If the sausage meat starts to stick to the pan, stir in 1 tablespoon water to release it from the base.)
5.Return all sausage meat to pan; reduce heat to low. Add garlic; stir for 1 minute or until fragrant. Add potato and kumara; stir gently until just combined. Combine tomato paste, the water and cayenne pepper in a medium jug. Increase heat to high. Stir in tomato paste mixture; bring to the boil. Reduce heat to low; cook, covered, for 5 minutes. Stir in kale until heated through; season to taste.
6.Meanwhile, heat remaining oil in a large non- stick frying pan over medium heat. Fry eggs, in two batches, until cooked as desired. Season to taste.
7.Serve sausage and kale mixture in individual bowls topped with fried egg.
Substitutes You can use other flavoured sausages such as pork and apple. This dish is a great way to use up your leftover vegetables. Try using carrot, swede, fennel, pumpkin and kohlrabi instead of the kumara.
Note
