Potato Kielbasa Breakfast Hash

🧂 Ingredients

• 1 tablespoon ground paprika
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1½ teaspoons ground black pepper
• 1½ teaspoons onion powder
• 1½ teaspoons ground cayenne pepper
• 1½ teaspoons dried oregano
• 1½ teaspoons dried thyme
• 1½ lbs russet potatoes
• 3-4 tablespoons vegetable or avocado oil
• ½ lb kielbasa smoked sausage

  cut into ½-inch dice (or substitute with andouille for a spicier version)
• 1 medium onion

  diced (roughly 1 cup)
• 1 large red bell pepper

  diced ( roughly 1 cup)
• 4 large garlic cloves

  finely chopped
• ½ cup finely sliced green onions
• 1½ teaspoons homemade Creole seasoning

  see above (or use store-bought, but be cautious of salt quantity)
• kosher salt
• freshly ground black pepper
• fried or over easy eggs

  roughly 1-2 per person

Instructions

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

Nutrition Info