Kwick Kielbasa Hash

Lorac's Note:

Kall me the Kielbasa Kween! My Polish genes are responsible for my love of Polish sausage.

• Total Time: 21 mins
• Prep Time: 10 mins
• Cook Time: 11 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 2 cups o'brien frozen potatoes
• 1 medium onion , chopped
• ½ lb kielbasa , cut in 1/2 inch pieces
• salt & fresh ground pepper
• ¼ cup grated sharp cheddar cheese

Directions:

1. In 10-inch skillet melt butter until sizzling add potatoes and onion.
2. Cook over medium-high heat, stirring occasionally, until potatoes are lightly browned (5 to 6 minutes).
3. Add sausage and continue cooking, stirring occasionally, until sausage is heated through (6 to 8 minutes).
4. Stir in cheese and serve.

Reviews

[Leta]

Really good and quick dinner. Easy to make, I think I would brown the sausage first, remove it and then procede with the recipe as written, adding the meat back in and heating through. This would give the meat a chance to brown a little better. The recipe, however, was good just as written.

[dprah]

This is a very good recipe and if you add scramble eggs to it it makes a great skillet breakfast thats sure to stretch your polish jeans, or if its a cold night and you'll be alone. Subsitutue swiss for the cheddar and add some kapusta(sauerkraut). Caution men this could be flamable.

[Chris from Kansas]

This is going to be a new weeknight family favorite! I decided to take liberties with this recipe and turn it into a make-ahead freezer meal. I used a 9X9 foil pan, coated with non-stick cooking spray. Then I simply dumped in the frozen hashbrown potatoes, sprinkled with diced onions, salt and pepper. I melted the butter and drizzled over top of potatoes before adding the kielbasa and cheese. I covered with aluminum foil and froze like this. When I was ready to cook, I thawed in the refrigerator for the day and then baked uncovered at 350 for about 30-45 minutes. It turned out perfect! I know I will make this often since it is so easy and so good. Thanks for the inspiration.