- Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and kielbasa sausage. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and kielbasa sausage; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and carrots, and toss with remaining oil. Transfer onion and kielbasa mixture to a bowl and reserve.
- Add potato and carrot mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, caraway seeds, parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
- Return reserved kielbasa mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 610 calories; 45 34.9 17.4 75 1252 Full nutrition
ReviewsRead all reviews 4
Not something i'll make all the time. Kinda blah compared to some of the stuff my boyfriend and I cook. I liked it, He didn't. Guess its all in your own personal taste
This recipe has great potential. Just dump the carrots and caraway and use a diced green or red pepper in their place. Top it with an egg and some salsa and you have a tasty dish.
Different, but not bad. Ended up cooking longer to get carrots and all done. We topped ours with a spoonful of sour cream for an extra touch. Not a "wow" recipe, but a good recipe.