Indulgent Polish Breakfast: Smoked Kielbasa Hash with Poached Eggs and Potato Pancakes

Allergens

Eggs, Wheat

Ingredients

• 2 large russet potatoes, peeled and grated
• 1 small onion, finely chopped
• 3 eggs
• 4 oz smoked kielbasa, sliced into ½
• inch pieces
• 2 tbsp all
• purpose flour
• 4 tbsp whole milk
• Salt and pepper, to taste
• Vegetable oil, for frying
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large bowl, combine the grated potatoes, onion, salt, and pepper. Mix well.
2. In a separate bowl, whisk together eggs, flour, and milk until smooth. Pour this mixture over the potato mixture, mixing until combined.
3. Heat 1 inch of vegetable oil in a frying pan over medium heat. Carefully drop ¼ cup portions of the potato mixture into the hot oil to form pancakes. Fry for about 4 minutes per side or until golden brown and crispy. Remove from the pan and set aside on a paper towel lined plate.
4. In another frying pan, cook the sliced kielbasa over medium heat for 5 minutes, stirring occasionally until heated through and slightly crisp. Remove from the pan and set aside.
5. Fill a wide, shallow saucepan with water, bring to a simmer, and add a splash of vinegar to help coagulate the egg whites. Crack one egg at a time into a small dish, then gently slide it into the simmering water. Poach for 3 4 minutes until the white is set but yolk remains runny. Remove with a slotted spoon and repeat with the remaining eggs.
6. To plate, place two potato pancakes on each of two serving plates, then top with half of the kielbasa hash. Place a poached egg atop the hash, garnish with fresh parsley, and serve immediately.

Chef’s Insight

Use a well-seasoned cast iron skillet to achieve crispy, golden potato pancakes.

Notes

This recipe is ideal for a standard diet but can be easily adapted to suit gluten-free and vegetarian diets with the suggested substitutions.