Photo: Skillet Hash and Eggs Recipe
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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By ourmushpush1227
Rochester, MI
on April 30, 2013
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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.
By redjenmt
Knoxville, TN
on November 20, 2012
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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.
By cedaredg08
on November 04, 2012
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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.
Read all 9 reviews