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Kielbasa Breakfast Hash

Kielbasa breakfast hash made in one pan with crispy golden edges on diced potatoes and kielbasa, finished with sunny-side up eggs on top. The skillet method builds tender potatoes and browned meat for a hearty, comfort-food breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa Breakfast Hash
  • 12 oz kielbasa
  • 3 potatoes peeled and diced
  • 1 onion diced
  • 1 red bell pepper diced
  • 3 tbsp butter
  • 4 eggs large
  • 0.25 salt and pepper to taste
  • 1 fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the hash
  1. Melt the butter in a large cast iron skillet over medium-high heat. Add the diced kielbasa and cook for 3 minutes until it begins to brown, using a steady sizzle as the cue.
  2. Add the diced potatoes and cook without stirring for 5-7 minutes. Let them crisp and deepen in color on the underside before you move to the next step.
  3. Stir in the diced onion and diced red bell pepper, then spread everything into an even layer. Cook for another 5 minutes until the potatoes are tender and the edges are golden brown.
Add the eggs and finish
  1. Make four wells in the hash and crack an egg into each well. Nestle the yolks so they sit above the potatoes.
  2. Cover the skillet and cook until the eggs reach your desired doneness, about 4 minutes for runny yolks. Watch for set whites with a glossy, still-runny yolk as the cue.
  3. Season with salt and pepper, then garnish with fresh chives. Serve directly from the skillet while the edges stay crisp.

Notes

For the crispiest potatoes, keep the skillet over medium-high and avoid stirring during the first 5-7 minutes of potato cooking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in the skillet until hot for best texture. Freezing is not recommended because the eggs can turn watery when thawed. For a lighter option, use olive oil in place of butter (use about 2 tbsp) and consider swapping to turkey kielbasa.