1. Recipes

How to Make Kielbasa Hash With Carrots and Caraway - A Step-by-Step Guide

Kielbasa hash with carrots and caraway is a delicious and hearty dish that is perfect for a comforting breakfast or brunch. This recipe brings together the smoky flavor of kielbasa with the sweetness of carrots and the earthy aroma of caraway seeds, creating a delightful combination of flavors and textures.

Originating from Polish cuisine, kielbasa is a type of sausage that is typically made with pork and beef, and seasoned with garlic, salt, pepper, marjoram, and other spices. It's kn...

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Ingredients

  • 2 tablespoons vegetable or olive oil
  • 1 large onion, cut into 1/2-inch dice
  • 1 pound kielbasa sausage, cut into 1/2-inch dice
  • 1 pound starchy potatoes (such as Idaho), cut into 1/2-inch dice
  • ½ pound carrots, cut into 1/2-inch dice
  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • ½ teaspoon caraway seeds
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons water
  • Salt and freshly ground black pepper

Information

  • Servings: 4
  • Yield: 4 servings

  • Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and kielbasa sausage. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and kielbasa sausage; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and carrots, and toss with remaining oil. Transfer onion and kielbasa mixture to a bowl and reserve.
  • Add potato and carrot mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, caraway seeds, parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  • Return reserved kielbasa mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

    • Nutrition

    610 cal.

    • Total Fat: 45g
    • Saturated Fat: 13g
    • Cholesterol: 75mg
    • Sodium: 1252mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 17g
    • Vitamin C: 32mg
    • Calcium: 66mg
    • Iron: 2mg
    • Potassium: 1097mg

    Categories

    Breakfast recipes
    Brunch recipes
    Dinner recipes
    Main recipes
    One pot recipes