Ukrainian Breakfast Hash With Paprika Fries Recipes

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UKRAINIAN BREAKFAST HASH WITH PAPRIKA FRIES



Ukrainian Breakfast Hash With Paprika Fries image

A hearty breakfast hash from Ukraine, A combination of pumpernickel, smoked bacon and sausage, and fried eggs. Serve this hash with Paprika Fries for a winter brunch.

Provided by Olha7397

Categories     Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons unsalted butter, more as needed
2 cups day old pumpernickel bread, cut in 1/2 inch dice, preferably German
4 ounces smoky bacon, chopped
3/4 cup finely chopped onion
3 cups smoked kielbasa or 3 cups bratwursts, cut in 1/2 inch dice
salt & freshly ground black pepper, to taste
8 large eggs
finely chopped fresh dill (to garnish)
6 medium size baking potatoes, scrubbed and patted dry
1/4 cup light vegetable oil
1 1/2 teaspoons sweet Hungarian paprika, plus additional for garnish
salt, to taste

Steps:

  • FOR THE PAPRIKA FRIES: Cut the potatoes in half lengthwise and cut each half into 4 wedges.
  • In a large, heavy skillet, heat the oil over medium heat. Add the potatoes and cook, stirring frequently until the potatoes are well colored and soft, about 25 minutes.
  • Sprinkle on the paprika and salt and cook, stirring, for 5 minutes more. Serve at once, sprinkled with additional paprika. Serves 4.
  • FOR THE HASH: Melt 4 Tablespoons of the butter in a large skillet over medium heat. Saute the bread cubes in batches until golden brown and crispy. Transfer to a bowl and set aside. Wipe out the skillet.
  • Fry the bacon in the skillet over medium heat until it renders its fat. Add the onion and sauté until it begins to color, about 8 minutes. Add the kielbasa and cook, stirring, until the onion and kielbasa are nicely browned.
  • Melt the remaining 1 Tablespoon butter in a medium size nonstick skillet over medium heat. Add one fourth of the kielbasa mixture and one fourth of the bread to the skillet and distribute evenly with a wooden spoon. Cook for 1 minutes.
  • Break 2 eggs into the skillet. Cook for 2 minutes, stirring the whites gently with a thin spatula. When the whites are almost set and the yolks are still runny, reduce the heat to low, cover the skillet, and cook for 1 minutes, or to desired doneness. Slide the hash and the eggs onto a plate.
  • Repeat with the remaining ingredients to make three more portions.
  • Serve immediately, sprinkled with dill. Serves 4.
  • If you are going to serve hash with the potatoes for brunch, make the potatoes first.

Nutrition Facts : Calories 712.5, Fat 50.6, SaturatedFat 17.6, Cholesterol 429.4, Sodium 390.1, Carbohydrate 45.2, Fiber 4.5, Sugar 3.5, Protein 20.3

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