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Kielbasa Breakfast Hash with Veggies and Potatoes

Kielbasa Breakfast Hash with Veggies and Potatoes
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Kielbasa Breakfast Hash with Veggies and Potatoes is a quick, hearty, and flavorful one-skillet meal. Combining crispy golden russet potatoes, smoky kielbasa sausage, and colorful vegetables sautéed to perfection, this dish offers a comforting and satisfying start to your day with minimal cleanup. Perfect for busy mornings or leisurely brunches, it can be easily customized with different veggies, spices, or toppings like eggs and cheese.

Ingredients

Scale

Main Ingredients

  • 2 large Russet potatoes, peeled and diced into bite-sized cubes
  • 8 oz Kielbasa sausage, sliced into thick rounds or half-moons
  • 1 large Bell pepper, diced
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 2 tbsp Olive oil or Butter
  • Salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • Fresh parsley or chives, chopped (for garnish)
  • Smoked paprika, cayenne pepper, or chili flakes (for spice)
  • Shredded cheddar or pepper jack cheese (for topping)
  • Plant-based sausage or roasted chickpeas (for vegetarian variation)
  • Eggs (fried, scrambled, or poached – for serving)

Instructions

  1. Prepare the Potatoes: Peel and dice the russet potatoes into even, bite-sized cubes. Parboil them in salted water for 5 minutes to soften slightly before frying, ensuring they cook through and develop a crispy crust.
  2. Cook the Kielbasa: Slice the kielbasa into thick rounds or half-moons. Heat olive oil or butter in a large skillet over medium heat, add the kielbasa, and cook until browned and slightly crispy on the edges. Remove from skillet and keep warm.
  3. Sauté the Vegetables: In the same skillet, add diced onions and bell peppers. Sauté for 5-7 minutes until softened and beginning to caramelize. Add minced garlic in the last minute to maximize aroma without burning.
  4. Cook the Potatoes: Drain the parboiled potatoes well and pat dry. Add them to the skillet, stirring occasionally and pressing gently to create crispy edges. Cook until golden brown and tender.
  5. Combine and Season: Return the cooked kielbasa to the skillet and mix all ingredients together. Season generously with salt and pepper. Add fresh herbs if using, and stir to blend the flavors before serving.

Notes

  • Cut potatoes uniformly for even cooking and crispiness.
  • Pat dry parboiled potatoes thoroughly to prevent steaming and promote browning.
  • Do not overcrowd the pan; cook in batches if necessary to ensure crispiness.
  • Use higher heat at the end to achieve a perfect golden crust on the potatoes.
  • Let the hash rest off the heat for a couple of minutes to settle flavors before serving.

Nutrition

Keywords: kielbasa breakfast hash, kielbasa hash, breakfast hash with potatoes, skillet breakfast, sausage hash, easy breakfast recipe, gluten free breakfast

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