Skillet Hash and Eggs

Total Time:
40 min
15 min
25 min

4 servings

  • 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

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    9 Reviews
    4 9
    0/1000 characters
    Your Rating:
    Sort by: 
    This has become a go to recipe. I just make sure I always have some sausage on hand and I can make this anytime. I dice up the potatoes and boil them in salted water until tender (10-15 minutes because I didn't like the consistency of the microwave version. I also skip the caraway seed, cause I don't have that in stock. Finally, I sprinkle shredded cheese on top before putting in the oven. Cheese makes everything better.
    I found this recipe to be seriously lacking in flavor. I pulled my skillet out of the oven at 5 minutes as my eggs already looked set and it was already too late, as the yolks were nearly cooked as well, especially on the outside. I found that this didn't really crisp up at all either. It needed some more seasoning, maybe red pepper or garlic, possibly paprika.
    I thought this recipe had great flavor. Really enjoyed it. I followed the recipe as written except I kept an eye on the eggs and pulled the pan out of the oven at 7 minutes; the eggs were perfect. When the recipe said use a Large cast iron pan, I used my 14 inch. That was definitely too big, resulting in a hash "pancake" was a little too flat. Next time I'll try a 12 inch.
    We all enjoyed this meal. The eggs were pretty well-cooked, but that suits our family just fine. The flavor was good. I have also tried it with chorizo, which is sssooooo good.
    Pretty good... Didn't crisp up as much as I would have liked. Didn't bother with the eggs due to the reviews below - we just served the hash with fried eggs.
    My husband loved this one. In order to avoid issues the other reviewers had I only microwaved the potatoes for 7 minutes and when I put the hash in the oven I baked for 2 minutes then broiled for two minutes...whites were cooked and yokes runny. I also grated parm on top and used hot sauce...because every egg/potatoe combo should have both in my opinion!
    This was kind of blah for us. The eggs were totally overcooked at 9 minutes with hard yolks and the whole dish was dry. I'll probably stick with our standby of just throwing everything in together and making a potato/meat/egg scramble.
    My husband and I both enjoyed this dish a lot. My husband had started chopping the potatoes before I read that we were supposed to microwave them first, so I parboiled the chunks for about 5 minutes before adding them to the skillet. You do need to keep a close eye on the bottom of the skillet to make sure that it doesn't burn, and the eggs do have a good chance of overcooking in the oven(mine were just slightly overcooked, but still mostly runny. We halved the recipe since it was just the two of us, so that may definitely make a difference. Would definitely make again!
    I found this dish to have good flavor but it was very dry. In order to get the egg whites cooked, I needed to keep in oven longer resulting in just about hard yolks, therefore not getting any moisture from the yolks. If I try this recipe again, I am going to use only half the eggs and try not pre-cooking the potatoes, hoping for a little more moisture.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Cooking from the Pantry