Potato Kielbasa Breakfast Hash
With any elimination diet, the first few days can be the hardest—and the hungriest. This potato kielbasa breakfast hash is loaded with carbs and protein to keep you full for hours. Make sure you're cooking with olive oil, and that the sausage is made without sugar and other additives. These swaps might be tedious at first, but this breakfast hash is worth the extra effort!
INGREDIENTS:
- Creole Seasoning (Makes 1/3 Cup):
- 2 teaspoons paprika
- 1 tablespoons salt
- 1 tablespoons garlic powder
- 1.5 teaspoons ground black pepper
- 1.5 teaspoons onion powder
- 1.5 teaspoons cayenne pepper
- 1.5 teaspoons dried oregano
- 1.5 teaspoons dried thyme
- Potato Kielbasa Breakfast Hash:
- 1.5 lbs russet potatoes
- 3-4 tablespoons canola/safflower oil
- 1/2 lb kielbasa smoked sausage, cut into 1/2″ dice (or substitute with andouille for a spicier version)
- 1 medium onion, diced (~1 cup)
- 1 large red bell pepper, diced (~1 cup)
- 4 large garlic cloves, finely chopped
- 1/2 cup finely sliced green onions
- 1.5 teaspoons Creole seasoning (see above–or use store-bought)
- salt
- pepper
- fried eggs (1-2 per person)
DIRECTIONS:
Creole Seasoning:
Combine all of the ingredients a bowl. Stir and store in an airtight container for up to a year.
Prepare Hash:
- Preheat the oven to 450 degrees Fahrenheit. Set aside a large 9 x 13″ baking dish.
- Peel the russet potatoes and cut lengthwise into 1/2″ slices. Dice into 1/2″ cubes. Place the potato in a clean kitchen towel or pat with paper towels to remove any excess moisture and starch.
- 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 2-3 minutes or until caramelized.
- Using the same skillet, sauté the onion, pepper, and garlic over medium heat using the remaining tablespoon of oil. Stir occasionally and cook for 3-4 minutes, or until vegetables begin to soften and become translucent. Add to the baking dish with the sautéed potatoes.
- Add the green onions and Creole seasoning to the baking pan–and toss all of the ingredients together. Season to taste with salt and pepper.
- Bake at 450 degrees for 15-20 minutes.
- Meanwhile, fry several eggs. Remove the hash from the oven and top with fried eggs. Serve immediately.
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Source by abeautifulplate.com
