Skillet Hash and Eggs

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.