| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 russet or Yukon gold potatoes (about 1 1/4 to 1 1/2 pounds)
- 2 tablespoons unsalted butter
- 1/2 pound kielbasa, cut into 1/2-inch pieces (about 2 cups)
- 1 large sweet onion, chopped
- 1/2 teaspoon caraway seeds or dill seed
- 8 large eggs
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley
- 2 scallions, sliced
Instructions
- Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
- Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
- Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
- Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.
Nutrition Facts
| Calories | 449 |
| Total Fat | 25 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 485 milligrams |
| Sodium | 821 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 3 grams |
| Protein | 23 grams |
Reviews
Im hi
Eggs over cooked and potatoes mushy
Not much flavor and I added extra spices..
Not much flavor and I added extra spices..
Omg, this was pretty good I overcooked the eggs but it still turned out good,
Very good hash and super easy! I love the caraway seeds, they really make it. I still found it to be a bit heavy the first time I made it, so the second time we gave it a go I added diced bell pepper at the same time as the onion and it was perfect! I also just cracked the eggs on top instead of making beds for them. I found that the whites cooked faster and the yolks stayed runnier that way. I also only put eggs on half of it and tossed some over easy eggs on the leftovers the next day. It was such a treat!
Made on 4/2/16….. This was very good & easy…. Didn’t peel potatoes .. Next time add some spicy peppers & Cheddar or Monterey Jack cheese
This has become a go to recipe. I just make sure I always have some sausage on hand and I can make this anytime. I dice up the potatoes and boil them in salted water until tender (10-15 minutes because I didn’t like the consistency of the microwave version. I also skip the caraway seed, cause I don’t have that in stock. Finally, I sprinkle shredded cheese on top before putting in the oven. Cheese makes everything better.
I found this recipe to be seriously lacking in flavor. I pulled my skillet out of the oven at 5 minutes as my eggs already looked set and it was already too late, as the yolks were nearly cooked as well, especially on the outside. I found that this didn’t really crisp up at all either. It needed some more seasoning, maybe red pepper or garlic, possibly paprika.
I thought this recipe had great flavor. Really enjoyed it. I followed the recipe as written except I kept an eye on the eggs and pulled the pan out of the oven at 7 minutes; the eggs were perfect. When the recipe said use a Large cast iron pan, I used my 14 inch. That was definitely too big, resulting in a hash “pancake” was a little too flat. Next time I’ll try a 12 inch.
We all enjoyed this meal. The eggs were pretty well-cooked, but that suits our family just fine. The flavor was good. I have also tried it with chorizo, which is sssooooo good.
Pretty good… Didn’t crisp up as much as I would have liked. Didn’t bother with the eggs due to the reviews below – we just served the hash with fried eggs.