So, we were all very happy with this hash in the end. The Kidlet, in particular, loved it. But I do have some serious questions about the recommended portion sizes.

The recipe as written claims to serve 4. It calls for 680g of potatoes, 450g of kielbasa, and 8 eggs! We did a half batch. And we had three very generous portions from it since we were having it in place of breakfast and lunch. And we still have just a bit under half left. So, I'd say that a half batch results in at least 5 generous portions. You could probably get 8 more modest portions out of it. Especially if you were willing to still cook the full 8 eggs -- one for each portion. So, given that, I'd say the full recipe would serve at least 10! (Possibly with the addition of 2 more eggs so that everyone could get a whole egg.)

Also, even if the portion sizes weren't insane, I don't know how we could've fit a whole batch in our pan! I was already using the huge sauté pan for this. And it was pretty full. There's no way I would've had room to put twice as much hash in the pan. So, I have no idea what they were cooking this in. They say a 12" skillet. But I was using a 12" sauté pan and that was barely enough for half that amount of potatoes and kielbasa!

Also, they only call for 1 Tbsp. of butter for cooking all that. And, I dunno, maybe that would've been fine. But I'm a firm believer in the liberal use of fats when making hash. I had a jar of bacon grease in the fridge, so I added a bit of that during cooking just to give it a bit of a boost. But feel free to leave this out and see how it cooks up without it.

Kielbasa Hash with Fried Eggs

Adapted from Cook's Country August/September 2019

Ingredients

• 1-4 Tbsp. butter or bacon grease, divided
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 clove garlic¹, minced (optional)
• 340g potatoes, grated
• 225g kielbasa (or other precooked sausage), cut into 1cm cubes
• 1/2 tsp. coarse sea salt², ground
• 1/4 tsp. black peppercorns, ground
• 1/2 Tbsp. dried sage³, plus more to serve
• 4-10 eggs⁴

Directions

1. Melt 2-3 tsp. of your fat in the pan over medium-high heat.
2. Add the onion and bell pepper and cook for ~4 minutes.
3. Add the garlic (if using) and cook for another minute or two.
4. Add potatoes, kielbasa, salt, and pepper and cook, stirring and/or flipping occasionally, for ~10 minutes. (I found that I needed to reduce the cooking temperature slightly at this point, but use your judgement.)
5. If you're using more than the minimum amount of fat, now is a good time to add it. Clear a spot on the pan and add another Tbsp. or so of fat. Let it melt and get under the potatoes. Then spread them back out and continue cooking.
6. Add the sage and continue cooking, with occasional flipping, for another 10 minutes or so, adding more fat as deemed appropriate.
7. If the potatoes aren't browned enough yet, give them another 5 minutes or so. Be sure not to flip too often so that they have a chance to crisp up.
8. Transfer hash to serving dish/platter.
9. Melt 1-2 tsp. of fat in the pan over medium heat.
10. Crack up to 4 eggs into the pan and season to taste with salt and pepper.
11. Cover and cook for 3-4 minutes.
12. If you need more than 4 eggs, melt a little more fat into the pan and repeat the egg-cooking process until you have enough.
13. Dish up hash and top with eggs.
14. Garnish with a bit more sage.

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¹ The recipe didn't call for any garlic and I didn't add any. And it was delicious without it. That said, I certainly don't think adding a bit of garlic would hurt anything. ^Back
2 The original recipe only called for 1/4 tsp. of pepper for a "full" batch (twice the amount of potatoes and kielbasa listed here). I put in 1/4 tsp. for the half batch. And it was fine. But I honestly feel like it could've used even more pepper. I'll probably go for 1/2 tsp. next time and see how it goes. ^Back
3 Fresh sage would be better if you have it. I don't normally have it, so I've written the recipe up to use dried. If you do end up using fresh sage, mince it and use double the amount called for here. ^Back
4 Scale the number of eggs depending on how many people you're feeding and whether they want one or two eggs. I figure this amount of hash could produce 8 modest portions with one egg per person or 4 or 5 hearty portions with one or two eggs per person. The eggs are best fresh, so if you're not planning on eating all of the hash in one go, just cook as many eggs as you need for the amount of hash you intend to eat. The rest of the hash can be saved in the fridge and you can fry more eggs while you're heating up the leftovers. ^Back