Crispy potatoes tossed with savory smoked sausage, peppers, and onions made in one skillet. Serve with crispy fried eggs and toast for a satisfying breakfast in 30 minutes!
Corned beef hash is one of my favorite breakfast dishes. The salty meat paired with crispy potatoes, peppers, and onions is a classic and delicious combination.
I was trying to figure out how to make hash more regularly since corned beef is hard to find year round, so here we are with a kielbasa hash!
One of my favorite things about breakfast hash is that, like fried rice, it's a great clean out the fridge meal.
You can add in any other vegetables you have leftover from the week to the hash. Not only is it a great way to use them up, it's a great way to hide the vegetables from any picky eaters within the yummy potatoes and smoked sausage.
The beauty of hash is that it's a mix of things.
Why You'll Love this Recipe
- It's made all in one skillet. Less dishes? Yes please!
- It's versatile. You can easily change up the vegetables in the hash.
- Canola oil- any neutral high heat oil will work.
- Russet potatoes- Starchy potatoes work best for crispy edges. Yukon gold or sweet potatoes can be substituted.
- Onion- I used yellow onions. White, sweet, red onions will work.
- Bell Peppers- I like using a mix of green, red, and orange peppers for color.
- Kielbasa- I used pork and beef smoked sausage. Turkey kielbasa would also be delicious.
- Seasonings- I kept it simple with garlic powder, paprika, salt, and pepper. You can also use Italian or Cajun seasoning.
- Parsley- or scallions to garnish.
How to Make Kielbasa Potato Hash with Peppers and Onions
- Sauté the potatoes and set aside.
- Sauté the peppers and onions and set aside.
- Brown the kielbasa.
- Toss the potatoes, peppers, onions, and seasonings together.
- Cook each component separately. Cooking the potatoes by itself allows it to create crispy edges. Cooking it with the peppers and onions will overcrowd the pan and steam the vegetables instead of brown. I also prefer cooking the kielbasa separately for this reason.
- Add additional vegetables. The beauty of this hash is that you can add other vegetables like butternut squash, zucchini, brussels sprouts, mushrooms, or spinach. It's a great way to use up any leftover vegetables from the week and sneak in some additional veggies.
- Top with cheese. Who doesn't love cheese! Top the hash with shredded cheese and cover the pan until it melts. This hash doesn't need cheese but it would be delicious!
- Serve with fried eggs. Heat a skillet with oil on high heat to get crispy edges. I like mine sunny side up and a little gooey.
The word "hash" originates from the French word hacher meaning "to chop". The dish typically consists of meat, potatoes, and onions and was a way to use up leftovers.
Store leftover kielbasa hash in an airtight container for 3-5 days. Reheat in the microwave, skillet, or in an air fryer.
Yes you can freeze this hash but the vegetables may turn mushy after defrosting.
Kielbasa Potato Hash with Peppers and Onions
- 1/3 cup canola oil
- 3 cups russet potatoes cubed, about 1 pound
- 1/2 cup yellow onion diced
- 1 cup mixed bell peppers diced
- 2 cups kielbasa cubed, about 14 ounces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- kosher salt and black pepper to taste
- parsley chopped, optional
- In a large skillet on medium high heat, add oil and sauté the potatoes for 10 minutes or until golden brown. Use a slotted spoon to set the potatoes aside on a plate. Remove any excess oil and leave 1 teaspoon in the pan.
- Add in the peppers and onions and sauté for 5 minutes or until tender. Set aside.
- Add in the kielbasa and sauté for 5 minutes until slightly browned.
- Toss the potatoes, peppers, onions, and seasonings back in and mix until incorporated. Serve garnished with parsley, if desired, and topped with crispy fried eggs.
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