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5 from 1 vote

Kielbasa Breakfast Hash

Kielbasa Breakfast Hash is a hearty breakfast made with kielbasa, russet potatoes, vegetables, cheese, and eggs.
Prep Time45 minutes
Cook Time28 minutes
Total Time1 hour 13 minutes
Course: Breakfast
Keyword: Kielbasa Breakfast Hash
Servings: 6
Calories: 446kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 5 russet potatoes, diced into ¼-inch cubes (peeling optional)
  • 1 ring (14 ounces) kielbasa
  • 1 tablespoon vegetable oil, or extra virgin olive oil
  • 1 red onion, diced (approximately 1 cup)
  • 1 orange bell pepper, diced (approximately 2 cups)
  • ½ red bell pepper, diced (approximately ¼ cup)
  • 1 teaspoon garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 cup (113g) cheddar cheese
  • 3 large eggs
  • scallions, optional for garnish
  • jalapeno peppers, optional for garnish111
  • salt and pepper, to taste

Instructions

Potatoes

  • Bring a pot of water to boiling.
  • Add diced potatoes and boil for 12-15 minutes, or until fork-tender. Drain the potatoes; set them aside.

Kielbasa

  • In a 12-inch, oven-safe skillet, heat about ½ inch of water over medium heat. Add kielbasa ring and cover with a tight-fitting lid. Simmer for 5-7 minutes, or until browned. Flip and repeat on the other side. (The water will start to evaporate.)
  • Remove the kielbasa from the pan and slice it into rounds about ¼-inch thick. Then, cut the rounds in half. Set the kielbasa aside and rinse out the skillet.

Hash

  • Preheat oven to 375°F. Move the oven rack to the top position.
  • Rinse the large skillet and set it over medium heat. Add oil.
  • Once the oil is hot, add onion and peppers. Heat for 3-5 minutes, or until softened.
  • Add in garlic and cook for an additional 2-3 minutes.
  • Add the kielbasa and stir well.
  • Add paprika, salt, and pepper and stir, making sure everything is fully incorporated.
  • Add potatoes and stir. Cook 5-10 minutes, stirring every minute or so.
  • Sprinkle the cheese over the top of the hash.
  • Make three wells in the hash. (I used a soup ladle.) Crack an egg into each well, adding more salt and pepper, if desired.
  • Carefully place the hot skillet into the oven and bake for 20-23 minutes, rotating the skillet as needed every 5 minutes. This allows the eggs to cook more evenly. (For a runnier yolk, bake for a little less time; add more time for a firmer yolk.)
  • Carefully remove the skillet from the oven and garnish it with scallions and jalapeno. Add salt and pepper to taste.
  • Serve immediately.

Nutrition

Calories: 446kcal