Kielbasa Hash combines diced russet potatoes, sliced kielbasa, bell peppers, onions, and garlic, sautéed in vegetable oil creating a hearty and flavorful one-pan dish. It can be enjoyed as a breakfast or brunch option, served with eggs or toast, or as a hearty lunch or dinner choice on its own! It’s another delicious recipe to add to my list of Kielbasa Recipes you will want to check out!
Ingredients & Substitutions
Potatoes: I prefer russet potatoes in hash recipes. It is up to you if you peel the potatoes or not (I did not). Yukon gold potatoes would also work well. If you want to save some time in this recipe you can use frozen cubed potatoes which are called “Diced Hash Potatoes” or “Southern Style Hash Brown Potatoes” in your frozen food section of the grocery store. And yes, you can certainly opt for traditional hash browns, which are grated potatoes.
Kielbasa: Kielbasa (sometimes also called ring sausage) is a flavorful, lightly smoked sausage that is pre-cooked. You could also use Andouille sausage, Mexican Chorizo, or other sausages as substitutes.
Onions: A finely chopped yellow onion provides a savory and aromatic base for the hash. As they sauté, they release their natural sugars and develop a depth of flavor that complements the other ingredients, creating a well-rounded taste.
Bell Peppers (Red and Green): The diced bell peppers contribute color, crunch, and a hint of sweetness to the hash. They also add a fresh and vibrant element, enhancing the overall visual appeal and flavor profile of the dish.
Garlic: Minced garlic adds pungent and aromatic notes, enhancing the overall complexity of flavors in the dish.
Vegetable Oil: Used for sautéing, vegetable oil or canola oil helps prevent sticking and promotes even cooking of the ingredients.
Can I Make Kielbasa Hash Ahead Of Time?
Yes, kielbasa hash is great for meal prep. Once made, let it cool completely. Then, store it in airtight containers in the refrigerator. It will last up to 3-4 days. When ready to enjoy, heat it up in the microwave or in a skillet on the stovetop. The potatoes might not be as crispy as when freshly cooked, but the flavors should still be delicious, making this a convenient option for busy days.
Variations To Kielbasa Hash
There are numerous variations you can explore to customize the Kielbasa Hash recipe to your taste. Here are a few ideas:
- Add shredded cheese (cheddar, mozzarella, or your favorite) to the hash during the last few minutes of cooking, allowing it to melt and create a gooey, savory addition.
- Incorporate diced jalapeños or other hot peppers for a kick of heat. You can also add a pinch of red pepper flakes or a drizzle of hot sauce.
- Substitute russet potatoes with diced sweet potatoes for a sweeter and slightly earthier flavor profile.
- Serve the hash with fried or poached eggs on top for a hearty breakfast or brunch option.
- Add black beans, corn, and Mexican spices like cumin and chili powder for a southwestern flair.
- Replace the kielbasa with vegetarian or plant-based sausages and increase the variety of vegetables such as zucchini, carrots, or broccoli.
How To Store Kielbasa Hash
To store leftover kielbasa hash, first, let it cool to room temperature. Then, store it in an airtight container in the refrigerator. It will last up to 3-4 days. You could also freeze it for up to 2 months. Reheat it in the microwave or in a skillet on the stovetop.
Kielbasa Hash
Ingredients
- 2 tablespoons vegetable oil
- 2 russet potatoes, diced into ¼-inch cubes (peeling optional)
- 1 ring (13.9 ounces) kielbasa, sliced on the diagonal into ¼-inch slices
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- fresh parsley, chopped for garnish
Instructions
- To a large non-stick skillet over medium heat, add oil. Once hot, add the potatoes and cook for 20-25 minutes, or until they are golden, crispy, and tender. Remove the cooked potatoes from the pan and set them aside, tenting with aluminum foil to keep warm.
- To the same skillet, add the kielbasa and cook until browned, 7-9 minutes, stirring frequently.
- Add the onion, green bell pepper, and red bell pepper. Toss together and cook until softened (about 5-7 minutes).
- Add garlic and cook for one minute.
- Return the potatoes to the pan and sprinkle with salt and pepper. Stir to combine.
- Season to taste. Garnish with parsley and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is another great skillet hash recipe that could be used for lunch or dinner or even breakfast! I love the potato and pepper combination in this dish!
Elizabeth
Another kielbasa dish that is a winner! And, the dish is so versatile! Keep the kielbasa recipes coming, I say!!!
Selena
I love crispy potatoes! This would be perfect for breakfast with a fried egg on top!
Rachael
So delicious! Kielbasa is one of those things that is so versatile. I loved this hash, super easy to put together but tasty!
Annabelle
Very flavorful! The kielbasa brings a lot of flavor to this dish and the potatoes & peppers really fill it out!
Sounds really great. But will nix on the jalapeño and use red pepper instead. Not into spicy food. Love Kielbasa and may add a cup of so of Mexican Blend cheese just because I like it with Kielbasa. Thanks for posting.
This is the kind of meal I love! Hubby will too. Will be making it soon- thank you!