Kielbasa Hash With Carrots and Caraway recipe
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Ingredients
- 2 tablespoons vegetable or olive oil 1 large onion, cut into 1/2-inch dice 1 pound kielbasa sausage, cut into 1/2-inch dice 1 pound starchy potatoes (such as Idaho), cut into 1/2-inch dice ½ pound carrots, cut into 1/2-inch dice 2 tablespoons vegetable or olive oil 2 tablespoons ketchup 1 tablespoon Dijon mustard ½ teaspoon caraway seeds 2 tablespoons chopped fresh parsley 2 tablespoons water Salt and freshly ground black pepper
Nutrition Info
- 609.6 caloriescarbohydrate: 34.9 gcholesterol: 74.9 mgfat: 45 gfiber: 4.9 gprotein: 17.4 gsaturatedFat: 12.7 gservingSize: -sodium: 1252.1 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Kielbasa Hash With Carrots and Caraway
Directions
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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.
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.)
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.