Except for the occasional weekend brunch or special occasion, I don’t really get to enjoy all that breakfast has to offer. There are so many different meals you can have for breakfast; sausage, bacon & eggs, pancakes, french toast, crepes, omelettes, eggs benny- the list goes on and on. However, during the week, I usually don’t have time to make an extravagant breakfast, and on the weekends, I tend to sleep late enough for lunch. When we do make breakfast on the weekends, its usually an omelette with whatever we have in the fridge, or standard eggs & bacon; nothing fancy. But who says these foods are strictly for the morning hours? That’s why breakfast-for-dinner was invented.
I am a huge fan of BFD, so when we got kielbasa in our CSA share, I knew exactly what to do. I’ve never really made anything with kielbasa before; my dad’s side of the family is Polish (along with a variety of other nationalities), and at our summer cookouts, we always cook up some kielbasa on the grill, but I’ve never made an entire dish out of it. Hash is one of my all time favorite brunch sides, so I knew this kielbasa and sweet potatoes would make a lovely little food marriage. Add in some veggies and some feta, and bada-bing-bada-boom you’ve got yourself a hash you won’t want to put down.
(We made this for dinner, but this recipe would be great for hosting brunch, or having a potluck brunch for your friends. Simple ingredients, but a bold, delicious flavor!)
- 1 lb. Polish Kielbasa
- 2 bell peppers, cut into cubes
- 1 onion, cut into cubes
- 2 sweet potatoes, cut into cubes
- Eggs (I used two per person)
- 1 cup feta cheese
- 1 teaspoon cumin
- Olive oil
- s & p to taste
Preheat your oven to 425° F. Add the sweet potatoes to a bowl and coat with olive oil. Generously season with cumin, salt & pepper. Place the sweet potatoes on a cookie sheet and bake for 20-25 minutes depending on how small your cubes are.
While the potatoes are roasting, cook the kielbasa on medium low in a large pan, until the link is cooked all the way through, ours took about 20 minutes. Remove the kielbasa and set aside. Once cooled, roughly chop the kielbasa into smaller pieces. Add the onions and peppers to the same pan the kielbasa was removed from (the grease from the kielbasa will add flavor to the veggies). Season with s & p to taste.
After about 10 minutes, the veggies should be soft and can be removed from the heat. At this time, your sweet pots should be mostly cooked. To test, stick a fork in the potato to see how firm it is. If it is on the softer side, you are ready to take them out.
Add the feta, cooked onions and peppers, and the kielbasa to the cookie sheet with the sweet potatoes, and put back in the oven for 10 minutes.
At this time, I cooked our 4 farm-fresh eggs, sunny side up. I would recommend cooking an egg with a runny yolk, but any preparation would do. Once the hash is done, scoop some onto a plate, top it with your eggs, and enjoy!