Ukrainian Breakfast Hash With Paprika Fries

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 34
    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
  • 14
    cup light vegetable oil
  • 1 12
    teaspoons sweet Hungarian paprika, plus additional for garnish
  • salt, to taste
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DIRECTIONS

  • 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.
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