Rating: 4.5 stars
146 Ratings
  • 5 star values: 103
  • 4 star values: 36
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

I came up with this meal while poor and hungry, and it turned out so good that it's now a frequently requested meal at my house. The eggs are optional, but I really think that they kick the dish up a notch, so to speak!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Stir in the potatoes and kielbasa, and cook until the kielbasa is browned, and the potatoes are nearly tender, about 10 minutes. Add the frozen pepper mix and corn; season with red pepper flakes, salt, and pepper to taste. Cook, stirring occasionally, until the mixture is hot and the potatoes are tender, about 10 minutes more.

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  • Meanwhile, heat the remaining 2 tablespoons of canola oil in a large skillet over medium heat. Once hot, crack in the eggs, and cook to your desired degree of doneness, about 1 1/2 minutes per side for over-medium. Portion the kielbasa hash into 6 servings, and top each serving with a fried egg.

Nutrition Facts

644 calories; protein 23.8g; carbohydrates 61.5g; fat 35.6g; cholesterol 226.4mg; sodium 978.4mg. Full Nutrition
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