'Day Before Payday' Kielbasa and Corn Hash
"I came up with this meal while poor and hungry, and it turned out so good that it's now a frequently requested meal at my house. The eggs are optional, but I really think that they kick the dish up a notch, so to speak!"
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1/4 teaspoon crushed red pepper flakes
- salt and black pepper to taste
- 3 tablespoons canola oil divided
- 4 large red potatoes diced
- 1 pound kielbasa sausage diced
- 1 (16 ounce) package frozen pepper and onion stir-fry blend
- 1 (11 ounce) can whole kernel corn
- 6 eggs (optional)
- Carbohydrate 43.0202451686616 g
- Cholesterol 54.4310844 mg
- Fat 27.3289043134492 g
- Fiber 5.47775245874673 g
- Protein 16.3985270717677 g
- Saturated Fat 7.23876685366681 g
- Serving Size 1 1 serving (330g)
- Sodium 1270.77469130773 mg
- Sugar 37.5424927099149 g
- Trans Fat 1.92610509707447 g
- Calories 482 calories
Directions Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Stir in the potatoes and kielbasa, and cook until the kielbasa is browned, and the potatoes are nearly tender, about 10 minutes. Add the frozen pepper mix and corn; season with red pepper flakes, salt, and pepper to taste. Cook, stirring occasionally, until the mixture is hot and the potatoes are tender, about 10 minutes more. Meanwhile, heat the remaining 2 tablespoons of canola oil in a large skillet over medium heat. Once hot, crack in the eggs, and cook to your desired degree of doneness, about 1 1/2 minutes per side for over-medium. Portion the kielbasa hash into 6 servings, and top each serving with a fried egg.
