Potato Kielbasa Breakfast Hash

Step 1

Creole Seasoning: Combine all of the ingredients a bowl. Stir and store in an airtight container for up to 6 months or a year.

Step 2

Prepare Hash: Preheat the oven to 450° F (232°C).  Set aside a large 9 x 13-inch baking dish.

Step 3

Peel the russet potatoes and cut lengthwise into ½-inch thick slices. Dice the slices to produce ½-inch cubes. Place the chopped potato in a clean kitchen towel or pat with paper towels to remove excess moisture and starch.

Step 4

Heat half of the oil in a large non-stick skillet over high heat. Sauté half of the diced potato, tossing frequently, until golden brown on all sides. Season with salt and pepper and place in the baking dish. Repeat with remaining potatoes. In the same skillet, sauté the sausage over medium-high heat for 2 to 3 minutes or until caramelized. Transfer to the potato mixture.

Step 5

Using the same skillet, sauté the onion, pepper, and garlic over medium heat using the remaining tablespoon of oil. Stir occasionally and cook for 3 to 4 minutes, or until vegetables begin to soften and become translucent. Add to the baking dish with the sautéed potatoes.

Step 6

Add the green onions and Creole seasoning to the baking pan, and toss all of the ingredients together. Season mixture to taste with salt and pepper.

Step 7

Bake for 15 to 20 minutes or until heated through and crispy. As the hash is finishing cooking, fry or cook eggs over easy for serving. Remove the hash from the oven and top with fried eggs. Serve immediately.