A simple and delicious way to serve breakfast. All the ingredients are cooked in one pan in the oven, making clean-up easier. The kielbasa adds a delicious flavor to the hash, and the egg yolks act as a sauce that brings it all together.
2 bags mini potatoes (red or Yukon gold), halved
1 red pepper, sliced
1 orange pepper sliced
1 onion, sliced
1 cup mild kielbasa sausage, quartered
1 teaspoon paprika
1 tablespoon Kosher salt
1 teaspoon fresh ground pepper
2 tablespoons olive oil
Butter to grease baking dish
Salted water to parboil potatoes
Preheat the oven to 350°F. Grease a 14” round baking dish with butter. Set aside.
Bring 6 cups of salted water to a boil (approximately one teaspoon of salt.) Once the water is boiling, add the halved mini potatoes and boil for 3 to 5 minutes. You do not want them fully cooked. Drain and set aside.
In a pan, heat the oil and add the sliced peppers and onion. Cook until the onion is caramelized and the peppers slightly softened (approximately 5 minutes). Season with paprika, salt, and pepper, and toss with the parboiled potatoes. Add the quartered kielbasa. Place in the prepared baking dish.
Bake in the preheated oven for 30 minutes or until the potatoes are soft (test with a fork). Remove from the oven and break the eggs carefully over the potato hash. Return to the oven and continue to cook for an additional 10 to 12 minutes (depending on how runny you want the egg yolk).
Serves 4 to 6.
Alternative: Use spicy kielbasa and chopped mushrooms.