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Kielbasa Hash With Carrots and Caraway

Kielbasa Hash With Carrots and Caraway

USA WEEKEND columnist Pam Anderson

A hearty sausage hash, filled with flavor - a great way to start the day!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 45 g
  • 69%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1349 mg
  • 54%

Based on a 2,000 calorie diet

Directions

  1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and kielbasa sausage. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and kielbasa sausage; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and carrots, and toss with remaining oil. Transfer onion and kielbasa mixture to a bowl and reserve.
  2. Add potato and carrot mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, caraway seeds, parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  3. Return reserved kielbasa mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
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Reviews

Tina Joiner
5
4/17/2007

Not something i'll make all the time. Kinda blah compared to some of the stuff my boyfriend and I cook. I liked it, He didn't. Guess its all in your own personal taste

Grandma Lizzy
3
2/8/2010

This recipe has great potential. Just dump the carrots and caraway and use a diced green or red pepper in their place. Top it with an egg and some salsa and you have a tasty dish.

BARNKITTY
3
5/9/2005

Different, but not bad. Ended up cooking longer to get carrots and all done. We topped ours with a spoonful of sour cream for an extra touch. Not a "wow" recipe, but a good recipe.