Potato Kielbasa Breakfast Hash
This delicious potato hash combines crispy russet potatoes, kielbasa sausage, bell pepper, onions, and spices to produce a restaurant-worthy breakfast. Top with over easy eggs!
Ingredients
Creole Seasoning (Makes ⅓ Cup):
- 1 tablespoon ground paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1½ teaspoons ground black pepper
- 1½ teaspoons onion powder
- 1½ teaspoons ground cayenne pepper
- 1½ teaspoons dried oregano
- 1½ teaspoons dried thyme
Potato Kielbasa Breakfast Hash:
- 1½ lbs russet potatoes
- 3-4 tablespoons vegetable or avocado oil
- ½ lb kielbasa smoked sausage cut into ½-inch dice (or substitute with andouille for a spicier version)
- 1 medium onion diced (roughly 1 cup)
- 1 large red bell pepper diced ( roughly 1 cup)
- 4 large garlic cloves finely chopped
- ½ cup finely sliced green onions
- 1½ teaspoons homemade Creole seasoning see above (or use store-bought, but be cautious of salt quantity)
- kosher salt
- freshly ground black pepper
For Serving:
- fried or over easy eggs roughly 1-2 per person
Instructions
- Creole Seasoning: Combine all of the ingredients a bowl. Stir and store in an airtight container for up to 6 months or a year.
- Prepare Hash: Preheat the oven to 450° F (232°C). Set aside a large 9 x 13-inch baking dish.
- Peel the russet potatoes and cut lengthwise into ½-inch thick slices. Dice the slices to produce ½-inch cubes. Place the chopped potato in a clean kitchen towel or pat with paper towels to remove 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 to 3 minutes or until caramelized. Transfer to the potato mixture.
- 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 to 4 minutes, or until vegetables begin to soften and become translucent. Add to the baking dish with the sautéed potatoes.
- Add the green onions and Creole seasoning to the baking pan, and toss all of the ingredients together. Season mixture to taste with salt and pepper.
- Bake for 15 to 20 minutes or until heated through and crispy. As the hash is finishing cooking, fry or cook eggs over easy for serving. Remove the hash from the oven and top with fried eggs. Serve immediately.
Hash recipe adapted from September 1994 issue of Bon Appetit. Creole seasoning recipe from here.
Serving: 1serving, Calories: 605kcal, Carbohydrates: 51g, Protein: 17g, Fat: 38g, Saturated Fat: 9g, Polyunsaturated Fat: 27g, Cholesterol: 98mg, Sodium: 2936mg, Fiber: 7g, Sugar: 6g