Recipe by Olha
A hearty breakfast hash from Ukraine, A combination of pumpernickel, smoked bacon and sausage, and fried eggs. Serve this hash with Paprika Fries for a winter brunch.
FOR THE HASH
- 5 tablespoons unsalted butter, more as needed
- 2 cups day old pumpernickel bread, cut in 1/2 inch dice, preferably German
- 4 ounces smoky bacon, chopped
- 3⁄4 cup finely chopped onion
- 3 cups smoked kielbasa or 3 cups bratwursts, cut in 1/2 inch dice
- salt & freshly ground black pepper, to taste
- 8 large eggs
- finely chopped fresh dill (to garnish)
FOR THE PAPRIKA FRIES
- 6 medium size baking potatoes, scrubbed and patted dry
- 1⁄4 cup light vegetable oil
- 1 1⁄2 teaspoons sweet Hungarian paprika, plus additional for garnish
- salt, to taste
Directions See How It's Made
- FOR THE PAPRIKA FRIES: Cut the potatoes in half lengthwise and cut each half into 4 wedges.
- In a large, heavy skillet, heat the oil over medium heat. Add the potatoes and cook, stirring frequently until the potatoes are well colored and soft, about 25 minutes.
- Sprinkle on the paprika and salt and cook, stirring, for 5 minutes more. Serve at once, sprinkled with additional paprika. Serves 4.
- FOR THE HASH: Melt 4 Tablespoons of the butter in a large skillet over medium heat. Saute the bread cubes in batches until golden brown and crispy. Transfer to a bowl and set aside. Wipe out the skillet.
- Fry the bacon in the skillet over medium heat until it renders its fat. Add the onion and sauté until it begins to color, about 8 minutes. Add the kielbasa and cook, stirring, until the onion and kielbasa are nicely browned.
- Melt the remaining 1 Tablespoon butter in a medium size nonstick skillet over medium heat. Add one fourth of the kielbasa mixture and one fourth of the bread to the skillet and distribute evenly with a wooden spoon. Cook for 1 minutes.
- Break 2 eggs into the skillet. Cook for 2 minutes, stirring the whites gently with a thin spatula. When the whites are almost set and the yolks are still runny, reduce the heat to low, cover the skillet, and cook for 1 minutes, or to desired doneness. Slide the hash and the eggs onto a plate.
- Repeat with the remaining ingredients to make three more portions.
- Serve immediately, sprinkled with dill. Serves 4.
- If you are going to serve hash with the potatoes for brunch, make the potatoes first.