Succulent Polish Brunch: Paleo-Friendly Kielbasa Hash & Roasted Vegetables with Eggs
This article will introduce you to a delectable and easy-to-prepare paleo brunch recipe that combines the flavors of traditional Polish cuisine with a modern, health-conscious twist. Discover how to create a mouthwatering kielbasa hash and roasted vegetable dish with eggs that will warm your soul and satisfy your taste buds.
Allergens
Eggs, Soy (in some kielbasa)
Ingredients
- 2 large kielbasa sausages, sliced into rounds
- 1 medium yellow onion, finely chopped
- 2 cups Brussels sprouts, halved
- 2 cups red potatoes, diced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (205°C).
- In a large mixing bowl, combine the kielbasa, onion, Brussels sprouts, and red potatoes. Add olive oil, salt, and pepper, tossing until all ingredients are evenly coated.
- Spread the mixture onto a baking sheet lined with parchment paper. Roast in the oven for 20 minutes or until the vegetables are tender and slightly browned.
- Remove the baking sheet from the oven. Create four small indentations in the hash, and carefully crack an egg into each indention.
- Return the dish to the oven and bake for another 8 10 minutes, or until the eggs reach your desired level of doneness.
- Remove from the oven and garnish with fresh parsley. Serve immediately, and enjoy!
Chef’s Insight
This recipe captures the essence of Polish cuisine, combining savory flavors with a touch of smokiness from the kielbasa. The addition of roasted vegetables adds a delightful crunch and nutritional value to the dish.
Notes
Serve with a side of rye bread or a fresh green salad for added variety.