Kwick Kielbasa Hash

From: Houseblend

On Jan 15, 2008

I'm sure this meal will be made over and over again at my house! I could have eaten the whole pan! I took one reviewers advice and cooked my diced turkey kielbasa and onion in the pan until carmelized, then moved that over onto one side of the pan and added the potates to the other side. After they were heated through, I mixed together and seasoned it, then patted it down into the bottom of the pan and left it there over medium-high for a few minutes until it was nice and crispy on the bottom. Added the cheese and ate mine plain, topped DH's with a few over easy eggs. Yum! Thanks for a new staple Lorac!

From: Tinkmommy

On Jan 14, 2008

This was a hit in our house. Even with dh who doesn't care for the peppers. Definitely a make again recipe. Quick...Easy... Though I suggest cooking the onion in the oil for a bit before adding the potatoes. To prevent the potatoes from becoming way to mushy and the onion from being to raw I layered it in a baking dish and baked at 350 for 15 min.

From: Leta

On Oct 22, 2002

Really good and quick dinner. Easy to make, I think I would brown the sausage first, remove it and then procede with the recipe as written, adding the meat back in and heating through. This would give the meat a chance to brown a little better. The recipe, however, was good just as written.

From: Chris from Kansas

On Apr 12, 2006

This is going to be a new weeknight family favorite! I decided to take liberties with this recipe and turn it into a make-ahead freezer meal. I used a 9X9 foil pan, coated with non-stick cooking spray. Then I simply dumped in the frozen hashbrown potatoes, sprinkled with diced onions, salt and pepper. I melted the butter and drizzled over top of potatoes before adding the kielbasa and cheese. I covered with aluminum foil and froze like this. When I was ready to cook, I thawed in the refrigerator for the day and then baked uncovered at 350 for about 30-45 minutes. It turned out perfect! I know I will make this often since it is so easy and so good. Thanks for the inspiration.