My Saturday Morning Secret
I have a little secret. This hash is my favorite Saturday breakfast. It fills the whole kitchen with a cozy smell. It makes everyone get out of bed.
My grandson calls it “confetti hash.” He loves the bright peppers. I still laugh at that. Doesn’t that smell amazing when it starts to cook? This matters because a good breakfast starts your day with joy.
A Pan Full of Color
Let’s talk about those peppers and onions. The red onion gets sweet. The orange pepper is like a little sunshine. I like to add the red pepper for a pop of color.
It’s not just pretty. Those colors mean good things for your body. That’s a “why this matters” moment. Eating colorful food is an easy way to care for yourself. Do you have a favorite vegetable to add to hash?
The Little Kielbasa Trick
Here’s my mini-anecdote. I used to just fry the kielbasa. It would sometimes get tough. Then my friend Anna showed me her trick.
You simmer it in water first. The steam makes it juicy inside. Then it browns up perfectly. Fun fact: this method is called “parboiling” for the sausage. It makes all the difference.
Making the Eggs Just Right
The best part is the eggs. You make little nests in the hash. Crack the eggs right in there. The oven finishes the job.
You are the boss of your yolks. Like them runny? Bake less time. Like them firm? leave them in longer. It’s your breakfast masterpiece. How do you like your eggs cooked?
Gather Round the Table
This recipe makes a big panful. That’s on purpose. Food tastes better when you share it. This is my second “why this matters” thought.
Cooking for people is a way to say “I love you” without words. You can even let everyone pick their own toppings. What’s your favorite breakfast to share with family?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 5 | Diced into 1/4-inch cubes (peeling optional) |
| Kielbasa | 1 ring (14 ounces) | |
| Vegetable oil or extra virgin olive oil | 1 tablespoon | |
| Red onion | 1 | Diced (approx. 1 cup) |
| Orange bell pepper | 1 | Diced (approx. 2 cups) |
| Red bell pepper | 1/2 | Diced (approx. 1/4 cup) |
| Garlic | 1 teaspoon | Minced |
| Paprika | 2 teaspoons | |
| Kosher salt | 1 teaspoon | Plus more to taste |
| Pepper | 1 teaspoon | Plus more to taste |
| Cheddar cheese | 1 cup (113g) | Shredded |
| Large eggs | 3 | |
| Scallions | Optional | For garnish |
| Jalapeño peppers | Optional | For garnish |
A Cozy Morning with Kielbasa Hash
Good morning, sunshine! Let’s make a breakfast that feels like a hug. This kielbasa hash is my weekend favorite. It fills the whole kitchen with the best smells. Doesn’t that sound wonderful?
I learned this from my friend Anna years ago. We were feeding a house full of sleepy kids. This dish saved the day! Everyone left the table happy and full. I still smile thinking about that noisy, joyful morning.
Now, let’s get our hands busy. I’ll walk you through it, step-by-step. Remember, cooking is about love, not perfection. If you make a little mess, that’s just part of the fun!
Step 1: Cook the Potatoes
First, let’s cook those potatoes. Boil a pot of water. Add your diced potatoes. Cook them until a fork slides in easily. This makes them fluffy inside later. Drain them and set them aside.
Step 2: Prepare the Kielbasa
Next, we prepare the kielbasa. Heat a little water in your big skillet. Add the whole ring of kielbasa and cover it. Let it simmer until it’s nicely browned. Flip it and do the other side. (A hard-learned tip: the water helps it cook evenly without burning!)
Step 3: Slice and Set Aside
Take the kielbasa out and slice it. I like to cut the rounds in half. Now, rinse out that skillet. We’ll need it again soon. Doesn’t that kielbasa smell amazing already?
Step 4: Start the Hash
Time for the hash! Preheat your oven to 375°F. Heat some oil in your clean skillet. Toss in your onion and bell peppers. Cook them until they get soft and sweet.
Step 5: Combine Ingredients
Add the garlic and stir for a minute. Then add your kielbasa back in. Sprinkle in the paprika, salt, and pepper. Give it a good stir. Now, add your fluffy potatoes. Let everything get friendly in the pan for a few minutes.
Step 6: Add Cheese and Eggs
Sprinkle the cheese over the top. Now, make three little holes in the hash. Crack an egg into each well. Be careful with the shells! Do you like runny or firm egg yolks? Share below!
Step 7: Bake and Serve
Carefully put the whole skillet in the oven. Bake it until the eggs are just how you like them. Use a hot pad to take it out! Garnish with scallions or jalapeno. Serve it right from the skillet for a cozy feel.
Cook Time: About 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Breakfast, Brunch
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change things up! Here are three simple twists. They make the dish feel brand new.
The Garden Swap
Use a can of black beans instead of kielbasa. Add a pinch of smoked paprika for that cozy, smoky flavor.
The Sweet & Savory
Swap the potatoes for diced sweet potato. Its natural sweetness pairs so nicely with the salty kielbasa.
The “Everything” Hash
Toss in a handful of spinach at the end. Or use any leftover veggies from your fridge. Waste not, want not!
Which one would you try first? Comment below!
Serving It Up Just Right
This hash is a full meal in a pan. But I love adding a little something extra. A simple green salad on the side is perfect. It adds a fresh, crunchy bite. Some buttered toast is wonderful, too.
For drinks, a glass of cold apple cider is my go-to. The tartness cuts through the richness. For the grown-ups, a light lager beer works beautifully. It’s a classic pairing for a reason!
Which would you choose tonight? The crisp cider or the cold lager? Either way, gather everyone around the table. That’s the best part of any meal.
Keeping Your Hash Happy: Storing & Reheating Tips
This hash makes a wonderful leftover. Let it cool completely first. Then, pop it in the fridge for up to four days. I remember my first time making a big batch. I was so proud! I stored it right in my trusty skillet with a lid. For the freezer, pack cooled hash in a sealed container. It will keep for about three months. Thaw it in the fridge overnight before reheating.
Reheating is simple. Use the oven or a skillet on the stove. Add a tiny splash of water or broth. This keeps everything from drying out. Batch cooking this recipe saves your future self time. A ready-made meal on a busy day is a true gift. It turns a hectic evening into a cozy one.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hash Hiccups
Sometimes our potatoes stick. The fix is simple. Make sure your oil is hot before adding them. I once added them too soon. What a sticky mess! Another issue is soggy potatoes. Boil them just until a fork slides in easily. Draining them well is the key. This gives you perfect crispy bits later.
Your eggs might cook too fast. If the whites set before the yolks, your oven is too hot. Just lower the temperature a bit next time. Getting these steps right builds your cooking confidence. It also makes the flavors and textures just perfect. Every bite will be a delight.
Which of these problems have you run into before?
Your Hash Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is! Just check your kielbasa label to be sure.
Q: Can I make it ahead? A: You can boil the potatoes and chop the veggies a day early. *Fun fact: Prepping ahead is called “mise en place.” It means “everything in its place.”*
Q: What are easy ingredient swaps? A: Use any color bell pepper. Try sweet potato instead of russet. It’s very forgiving.
Q: Can I scale the recipe down? A: Absolutely! Just use a smaller pan. Watch the cooking time closely.
Q: Are the garnishes important? A: The scallions add a fresh, bright finish. I highly recommend them!
Which tip will you try first?
From My Kitchen to Yours
I hope this recipe finds its way to your table. I love thinking of families sharing a warm skillet. Cooking is about love and full bellies. It is one of life’s simple joys. Please tell me all about your cooking adventure.
Have you tried this recipe? Tag us on Pinterest! I would love to see your beautiful creation. Share a photo with our community. Thank you for spending time in my kitchen today.
Happy cooking!
—Grace Ellington.
Kielbasa Breakfast Hash
Description
A hearty and savory one-pan breakfast featuring crispy potatoes, kielbasa sausage, peppers, onions, and eggs baked with melted cheddar cheese.
Ingredients
Instructions
- Potatoes: Bring a pot of water to boiling. Add diced potatoes and boil for 12-15 minutes, or until fork-tender. Drain the potatoes; set them aside.
- Kielbasa: In a 12-inch, oven-safe skillet, heat about 1/2 inch of water over medium heat. Add kielbasa ring and cover with a tight-fitting lid. Simmer for 5-7 minutes, or until browned. Flip and repeat on the other side. (The water will start to evaporate.) Remove the kielbasa from the pan and slice it into rounds about 1/4-inch thick. Then, cut the rounds in half. Set the kielbasa aside and rinse out the skillet.
- Hash: Preheat oven to 375°F. Move the oven rack to the top position. Rinse the large skillet and set it over medium heat. Add oil. Once the oil is hot, add onion and peppers. Heat for 3-5 minutes, or until softened.
- Add in garlic and cook for an additional 2-3 minutes. Add the kielbasa and stir well. Add paprika, salt, and pepper and stir, making sure everything is fully incorporated.
- Add potatoes and stir. Cook 5-10 minutes, stirring every minute or so. Sprinkle the cheese over the top of the hash.
- Make three wells in the hash. (I used a soup ladle.) Crack an egg into each well, adding more salt and pepper, if desired.
- Carefully place the hot skillet into the oven and bake for 20-23 minutes, rotating the skillet as needed every 5 minutes. This allows the eggs to cook more evenly. (For a runnier yolk, bake for a little less time; add more time for a firmer yolk.)
- Carefully remove the skillet from the oven and garnish it with scallions and jalapeno. Add salt and pepper to taste. Serve immediately.
Notes
- For a crispier hash, let the boiled potatoes drain and dry thoroughly before adding to the skillet. You can also substitute the kielbasa with other smoked sausages like andouille or chorizo for a different flavor profile.