Skillet Hash and Eggs
- 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
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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