Name: Kielbasa Hash with Potatoes and Fried Eggs
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tablespoons unsalted butter, divided; 1 onion, chopped fine; 1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces; 1 1/2 pounds Yukon Gold potatoes, peeled, grated, and patted dry; 1 pound kielbasa sausage cut into ½-inch chunks; 3/4 teaspoon table salt; 1/4 teaspoon pepper; 5 teaspoons minced fresh sage, divided; 8 large eggs, divided

Time

30 minutes

Yield

Serves 4

Ingredients

Ingredient check list

2 tablespoons unsalted butter, divided

1 onion, chopped fine

1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces

1 ½ pounds Yukon Gold potatoes, peeled, grated, and patted dry

1 pound kielbasa sausage cut into ½-inch chunks

¾ teaspoon table salt

¼ teaspoon pepper

5 teaspoons minced fresh sage, divided

8 large eggs, divided

Why This Recipe Works

Grated potatoes cooked in half the time of diced potatoes.

Before You Begin

Other types of precooked sausage can be substituted for the kielbasa, if desired.

Instructions

Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add onion and bell pepper and cook until softened, about 4 minutes. Stir in potatoes, kielbasa, salt, and pepper and cook, stirring occasionally, until potatoes are lightly browned, about 10 minutes. Stir in 1 tablespoon sage and gently press mixture into even layer. Continue to cook until potatoes are well browned on bottom, 2 to 4 minutes longer.

Transfer hash to serving platter. Reduce heat to medium and melt ½ tablespoon butter in now-empty skillet. Add 4 eggs to skillet and cook, without flipping, until whites are set, 2 to 3 minutes. Divide eggs between 2 plates. Repeat with remaining ½ tablespoon butter and remaining 4 eggs. Serve eggs with hash, sprinkled with remaining 2 teaspoons sage.