Potato kielbasa breakfast hash — Otherwise known as the breakfast of champions. I substituted with kielbasa, another (non-spicy, Polish) smoked sausage, because my local store happened to be out of andouille (lame), swapped out green peppers for red, and upped the Creole seasoning to make up for it. I substituted with kielbasa, another (non-spicy, Polish) smoked sausage, because my local store happened to be out of andouille (lame), swapped out green peppers for red, and upped the Creole seasoning to make up for it.
Like most hashes, the base of this dish is russet potatoes. But there is almost an equal amount of sautéed red pepper, onions, green onions, and of course, kielbasa sausage mixed in. While you’re waiting for the hash to get crispy and golden brown, fry as many sunny side eggs as you would like. Turn on the oven light and watch anxiously–and then take a page out of Connor’s book and go to town!
Creole Seasoning (Makes 1/3 Cup):
- 2 teaspoons paprika
- 1 tablespoons salt
- 1 tablespoons garlic powder
- 1.5 teaspoons ground black pepper
- 1.5 teaspoons onion powder
- 1.5 teaspoons cayenne pepper
- 1.5 teaspoons dried oregano
- 1.5 teaspoons dried thyme
Potato Kielbasa Breakfast Hash:
- 1.5 lbs russet potatoes
- 3-4 tablespoons canola/safflower oil
- 1/2 lb kielbasa smoked sausage, cut into 1/2″ dice (or substitute with andouille for a spicier version)
- 1 medium onion, diced (~1 cup)
- 1 large red bell pepper, diced (~1 cup)
- 4 large garlic cloves, finely chopped
- 1/2 cup finely sliced green onions
- 1.5 teaspoons Creole seasoning (see above–or use store-bought)
- fried eggs (1-2 per person)
- Combine all of the ingredients a bowl. Stir and store in an airtight container for up to a year.
- Preheat the oven to 450 degrees Fahrenheit. Set aside a large 9 x 13″ baking dish.
- Peel the russet potatoes and cut lengthwise into 1/2″ slices. Dice into 1/2″ cubes. Place the potato in a clean kitchen towel or pat with paper towels to remove any excess moisture and starch.
- Heat half of the oil in a large non-stick skillet over high heat. Sauté half of the diced potato, tossing frequently, until golden brown on all sides. Season with salt and pepper and place in the baking dish. Repeat with remaining potatoes.
- In the same skillet, sauté the sausage over medium-high heat for 2-3 minutes or until caramelized.
- Using the same skillet, sauté the onion, pepper, and garlic over medium heat using the remaining tablespoon of oil. Stir occasionally and cook for 3-4 minutes, or until vegetables begin to soften and become translucent. Add to the baking dish with the sautéed potatoes.
- Visit Potato Kielbasa Breakfast Hash for full instructions