All Recipes Best Recipe Breakfast and Brunch Recipes Potatoes

Ingredients

2 tablespoons vegetable or olive oil 1 large onion, cut into 1/2-inch dice 1 pound kielbasa sausage, cut into 1/2-inch dice 1 pound starchy potatoes (such as Idaho), cut into 1/2-inch dice ½ pound carrots, cut into 1/2-inch dice 2 tablespoons vegetable or olive oil 2 tablespoons ketchup 1 tablespoon Dijon mustard ½ teaspoon caraway seeds 2 tablespoons chopped fresh parsley 2 tablespoons water Salt and freshly ground black pepper

Nutrition Info

609.6 calories carbohydrate: 34.9 g cholesterol: 74.9 mg fat: 45 g fiber: 4.9 g protein: 17.4 g saturatedFat: 12.7 g servingSize: - sodium: 1252.1 mg sugar: 8.7 g transFat: : - unsaturatedFat: : -

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.

4 servings

A hearty sausage hash, filled with flavor - a great way to start the day!