LEFTOVERS!! I love them. I think that leftovers are an invitation to create something new and different from absolutely nothing. For this recipe, I am recycling our leftover pork loin. The author of this recipe indicates that any pre-cooked sausage can be used in place of the kielbasa. So why not our pork loin? The seasonings will lend themselves well to the potatoes, onions, and peppers and should be an “upgrade” of sorts. We also substituted parsley for the sage for a fresher flavor profile. Final product was a big success.
Hint from the author: Grated potatoes cooked in half the time of diced potatoes.
Kielbasa Pork Loin Hash with Potatoes and Fried Eggs
Serves 4
Ingredients:
- 2 tablespoons unsalted butter, divided
- 1 onion, chopped fine
- 1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
- 1 ½ pounds Yukon Gold potatoes, peeled, grated, and patted dry
- 1 pound kielbasa sausage cut into ½-inch chunks
- ¾ teaspoon table salt
- ¼ teaspoon pepper
- 5 teaspoons minced fresh sage, divided
- 8 large eggs, divided
Directions:
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add onion and bell pepper and cook until softened, about 4 minutes. Stir in potatoes, kielbasa, salt, and pepper and cook, stirring occasionally, until potatoes are lightly browned, about 10 minutes. Stir in 1 tablespoon sage and gently press mixture into even layer. Continue to cook until potatoes are well browned on bottom, 2 to 4 minutes longer.
- Transfer hash to serving platter. Reduce heat to medium and melt ½ tablespoon butter in now-empty skillet. Add 4 eggs to skillet and cook, without flipping, until whites are set, 2 to 3 minutes. Divide eggs between 2 plates. Repeat with remaining ½ tablespoon butter and remaining 4 eggs. Serve eggs with hash, sprinkled with remaining 2 teaspoons sage.
~ CooksCountry.com ~
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