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.