Kielbasa is a favorite, especially for my husband and daughter. It’s a favorite of mine because I can make it stretch, so it becomes a great deal for the money. Even more so when it’s on sale!
I only use Eckrich (and no, this is not a paid advertisement for them), so there are two pieces in every package. Normally, I can turn that into two meals, but for this particular hash, I used the whole package. I do this when I want to have leftovers for the next day and it usually works out great. For our family of four, that means we can each eat twice, so the yield is about 7-9, depending on the serving size.
Kielbasa Hash Prepping
Getting everything ready beforehand is important and helps the dish come together better than if you do each part as you move along.
I always cut my potatoes first. If the skins look good, I just wash them and cut them into small dice, leaving the skin on. Not only does it give a nice texture, but you aren’t throwing away vitamins! I find that about eight medium potatoes work well, but you can proportion the potato to kielbasa ratio however you want. You might want more potatoes, or you might want fewer…it’s up to you.
I leave the diced potatoes in a dish with water, so they don’t turn brown, and cut up an onion. A good medium sized onion is great, or you can use one or two small ones. This part definitely yields to your particular taste. My family LOVES onion, so I put in quite a bit.
Next, we peel the kielbasa. This is another reason I love Eckrich. The peel comes off very easily, as opposed to other brands that seem to be super-glued into place! The peeling serves a two fold purpose: first, the kielbasa doesn’t draw up while you’re cooking it, and two, picky eaters like my daughter won’t get as picky 🙂
Once the sausage is peeled, I cut it in half, making two shorter pieces out of one long one. Then I cut it in half length-wise, then cut those halves in half again, like so…
After that, I lay them all side by side and cut across them all, making small pieces, not much bigger than the potato pieces.
The idea is to have small pieces that will be better distributed throughout the hash. They cook quicker too! Again, this is personal preference, as they’ll cook just as well if you don’t cut them small. I have just found that it seems to stretch farther if cut this way.
Putting The Kielbasa Hash Together
I like to make this in a dutch oven because I have more room to stir the pot. I start out with a little oil or lard in the bottom, just enough to coat the bottom really well. Then I add in the kielbasa and brown those pieces slightly. I do this for the flavor and to have the browned bits on the bottom. Those come up later when a bit of liquid is added and makes a lovely sauce!
Next, I add the potatoes. At this point, there still needs to be enough grease in the bottom of the pan to coat all the potatoes. If there isn’t, add a bit more at this time and then toss the potatoes to coat them all. Next, toss in the onion and coat the same way.
Next, add about a half a cup of water or chicken broth – your personal choice – turn the heat down to medium-low, or medium and put a lid on the pot. Leave it, covered, without disturbing it, for at least ten minutes. If you worry them around much sooner, the potatoes could fall apart on you.
**IMPORTANT NOTE: If you use Russet potatoes, you will wind up with a mushier dish than if you use Idaho. They are not as dense a potato and always work better for mashed potatoes than for fried dishes. They will still work, you just have to be a little more careful and be willing to accept a mushier end product.
**ANOTHER IMPORTANT NOTE: If you choose to use chicken broth, do not add any extra salt until it’s done and you’ve tasted it. Depending on which brand of broth you use, it can add a great deal of sodium to the dish all by itself. You can get around this by choosing a low-sodium broth if you like.
After the initial ten minutes, give the dish a stir, trying to rotate what’s on the bottom to the top, and what’s on top to the bottom. This will give everything a chance to brown a bit. You’ll also know at this point if you have to turn your heat down. If what’s on the bottom comes up nearly burnt, you’ll want to turn it down a notch or so.
You’ll know the dish is done when each piece of potato is fork-tender and your onions are completely translucent. There’s nothing worse than a crunchy onion in this dish, in my opinion 🙂
This dish can be a one-pot meal all by itself, but you can also serve it with your choice of vegetable or maybe some crusty bread (especially if there’s a lot of sauce!). That’s another great thing about this meal – you can tweak it any way you like.
If you make, and enjoy, this dish, make sure to remember to stop by and let me know! It does a Mama’s heart good 🙂 ! And I hope you do enjoy it.
Thanks so much for stopping by and have a blessed day!