Skillet Hash and Eggs

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

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
Directions
  • 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.

  • Per serving: Calories 449; Fat 25 g (Saturated 10 g); Cholesterol 485 mg; Sodium 821 mg; Carbohydrate 34 g; Fiber 3 g; Protein 23 g

  • Photograph by Antonis Achilleos


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