Before I met John I had never tried kielbasa. Halfway through our relationship he questioned why I’d never made it for him and I asked him what it was. He was surprised as he explained that it was a Polish Sausage and SO GOOD! I of course immediately wanted to make it, and after trying it the way John suggested, in a frying pan, I knew it was a flavorful sausage full of potential! I instantly searched for recipes with it, and found this one, which has since become a staple recipe that I keep in my rotation! Try it out and let me know what you think in the comments below!
- 3 tbsp. canola oil, divided
- 4 large red potatoes, diced small
- 1 lb. kielbasa sausage, diced (you can find varieties that are gluten free pretty easily)
- 1 (16 oz.) pack of frozen pepper and onion stir-fry blend
- 1 (14.5 oz.) can whole kernel corn
- ¼ tsp. crushed red pepper flakes
- salt and pepper to taste
- 6 eggs (optional)
- Heat 2 tbsp. canola oil in a large skillet over medium-high heat. Stir in the potatoes and heat for about 7 minutes.
- Stir in the kielbasa and cook until the kielbasa is browned and the potatoes are nearly tender (10-15 minutes).
- Add the frozen pepper and onion mix and corn. Season with red pepper flakes, salt and pepper to taste.
- Cook, stirring occasionally until the mix is hot and potatoes are tender, about 10 minutes more.
- Meanwhile, heat the remaining 1 tbsp. of canola oil in a large skillet over medium heat. Once hot, crack in eggs and cook to your desired doneness.
- Portion kielbasa hash and top each serving with a fried egg (or in John’s case usually three!)