Skillet Hash and Eggs

The Recipe

Courtesy of: Food Network Magazine - July/August 2012 Issue

3 russet or yukon gold potatoes
2 tbsp unsalted butter
1/2 lb kielbasa, cut into 1/2-inch pieces (about 2 cups)
1 large sweet onion, chopped
1/2 tsp caraway seeds or dill seed
8 large eggs
Kosher salt and freshly ground pepper
2 tbsp chopped fresh parsley
2 scallions, sliced

Preheat the oven to 400 degrees. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.

Heat the butter in a large cast-iron (or oven safe) skillet over medium-high heat. Add the kielbasa and cook, stirring until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.

Stir in the potatoes, then flatten the has into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the has in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.

Using a spoon, make 4 shallow indentations in the hash and crash 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

Tips/Tweaks

Keeping it Healthy

We typically use turkey kielbasa because it's a little healthier than normal.  Otherwise, there is not much else you can do to keep this dish on the healthier side, but is already fairly healthy.

Substitutions/Additions

Since we have made this meal many times, we have explored adding things to it. Our favorite additions have been halved cherry tomatoes, which you add in with the eggs right before baking, and sliced mushrooms, which you cook with the onion. Also, in keeping with Wisconsin traditions, some shredded cheddar cheese is also a great addition as a garnish.

Typically, the caraway seed or dill seed is an overpowering flavor that we are not too fond of. We have added an Italian seasoning grinder (from McCormick) as our seasoning and omit the salt and pepper at the end.

Tips

If you would like to keep the egg yolks runny, keep an eye on the skillet while it's in the oven. We have found that pulling it out around 8 or 9 minutes will give you a fully runny yolk. The full 10 minutes is more of a soft-boiled egg yolk, and 11 or 12 minutes is a fully cooked yolk. These times can vary, so keep an eye on the skillet.

Review

This dish is perfect for a big brunch with the family or even for brinner (breakfast for dinner time). It's very easy to make and serves a lot of people. We highly recommend trying this dish out!