+

Kielbasa Hash

Kielbasa Hash
Sign up to save this recipe to your profile Sign Up Now ›
4 servings Easy
Total: Active:
1 Rating 

Ingredients (11)

  • 2 tablespoons vegetable oil
  • 1 pound small red-skinned potatoes, in wedges
  • 3 tablespoons water
  • 1/2 yellow onion, sliced
  • 12 ounces smoked kielbasa or other Polish type sausage, sliced ¼-in wide
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons packed brown sugar
  • 2 cups baby spinach
Try Amazon Fresh
Nutritional Information
  • Calories436
  • Fat28.51g
  • Saturated fat7.0g
  • Trans fat0.14g
  • Carbs30.07g
  • Fiber3.44g
  • Sugar9.27g
  • Protein16.27g
  • Cholesterol59.53mg
  • Sodium734.25mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Caramelized potatoes and kielbasa get tossed in a sweet and tangy dressing at the very end, resulting in flavorful one-pot meal. It’s good for any meal, but served with a poached egg, it’s a spectacular brunch for a small crowd.

Instructions

  1. 1Heat oil in a large cast-iron skillet or non-stick frying pan over medium-high heat. Add potatoes and water and quickly cover pan to let potatoes steam and soften, about 8 minutes. Test potatoes with a fork to see that they’re tender.
  2. 2Remove from heat and continue to cook, stirring only as needed, until water has evaporated and potatoes are just starting to brown, about 6 minutes. Add onion and kielbasa and cook, stirring as needed, until most of the ingredients are golden brown, about 5 minutes more, adding a bit more oil if needed.
  3. 3Meanwhile, mix together salt, pepper, mustard, vinegar, and brown sugar. When potates and kielbasa are dark golden brown, remove from heat and add dressing to pan, tossing to coat.Add spinach and cook, stirring only as needed until spinach has barely wilted.
Load Comments

Recommended from Chowhound

15 Canned Sardine Hacks for a Better Snack
Test Kitchen Notes

15 Canned Sardine Hacks for a Better Snack

by Chowhound Editors | If you're unsure how to eat canned sardines, we have some intriguing ideas for you. Usually tinned...

The Shocking Truth Behind the Triscuit Name Revealed on Twitter
Food News

The Shocking Truth Behind the Triscuit Name Revealed on Twitter

by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...

The Care & Feeding of Your Sourdough Starter
Guides

The Care & Feeding of Your Sourdough Starter

by Heather Reid | Sourdough is having a moment—many people are hunkering down at home and embarking on new projects...