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)


  1. Heat 2 tbsp. canola oil in a large skillet over medium-high heat.  Stir in the potatoes and heat for about 7 minutes.
  2. Stir in the kielbasa and cook until the kielbasa is browned and the potatoes are nearly tender (10-15 minutes).
  3. Add the frozen pepper and onion mix and corn.  Season with red pepper flakes, salt and pepper to taste.
  4. Cook, stirring occasionally until the mix is hot and potatoes are tender, about 10 minutes more.
  5. 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.
  6. Portion kielbasa hash and top each serving with a fried egg (or in John’s case usually three!)

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