This hearty Kielbasa Breakfast Skillet with Eggs recipe is perfect breakfast or brunch food and can feed an army of people if desired. Made in about 30 minutes using frozen potatoes, fresh kielbasa, and produce–this recipe is sure to be a breakfast your friends and family will remember for years to come.
Do you like to host friends and family for gatherings? I do! I absolutely love it and I’m always trying to plan something. Whether I’m hosting family for a holiday, friends for brunch, or simply cooking my family breakfast. I’ve come up with an easy breakfast solution; Kielbasa Breakfast Skillet with Eggs.
As pictured I only cracked 4 eggs but you can easily get another 2 in the skillet! I like that I can have breakfast on the table from start to finish in just 30 minutes. I’ve never been one for frozen potatoes until this past year. Now I always have them on hand. They are so versatile and made to use not just for breakfast.
On the weekends, I always make a nice big breakfast and I feel like breakfast is not complete unless there are potatoes involved; hash browns, breakfast potatoes, air fryer potatoes, even potato pancakes! I think you get my point, I must have potatoes with breakfast or brunch!
My husband loves kielbasa (we’re Polish) so it’s kind of a staple in our home. I always seem to have a ring or two on hand in the fridge. That’s what makes this kielbasa breakfast hash so easy to put together! You can prep the onions and peppers the night before and the skillet will come together that much quicker!
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I like to keep meals as simple as possible. I always have to feed an army and this kielbasa breakfast skillet with eggs is the ticket! It’s cost effective and feeds 4-6 hungry adults, and you could probably get two extra servings out of the skillet if you cook the eggs on the side and then serve biscuits and fresh fruit.
Ingredients
- Kielbasa – Any style kielbasa works.
- Potatoes – I like to use Frozen Southernstyle diced hash brown potatoes
- Bell Peppers – I love the flavors of bell peppers in potatoes.
- Onion – A little white onion goes a long way.
- Season Salt – I prefer to use season salt over kosher salt for this recipe as it gives a little extra flavor to the dish.
- Paprika – The smokeiness from the dish adds another layer of flavor.
- Black Pepper – You can use freshly cracked black pepper or any other pepper you might have on hand. If you use white pepper it will have a much stronger spicier profile then traditional black pepper.
- Fresh Parsley – I love the way fresh parsley not only livens up a dish but also brings a beautiful bright green to the dish.
- Eggs – One of the main components to this dish. You can cook the eggs in the skillet or in a separate pan–that decision is up to you.
Directions
- Cut the kielbasa in moon shaped ½″ pieces. Place on the bottom of a deep skillet. Then add the bag of frozen breakfast potatoes and 2 tablespoons of water. Cook with lid on, medium-high heat for 10 minutes, mixing once.
- Then add in the diced bell peppers and onions along with the season salt, paprika, and pepper. Cook for additional 10 minutes with the lid off on medium heat, mixing occasionally.
- Add in the parsley, then mix one last time, then make 4 “holes” in the potatoes allowing for a little bit of potato on the skillet. Reduce the heat to low, then place each egg in the hole and place the lid on the skillet. Cook for 5 minutes then remove the lid.
- Place the skillet in the oven and cook for an additional 5 minutes in the oven at 425 degrees Fahrenheit to finish cooking the eggs. Remove from the oven, divide the skillet by 4 and serve immediately. Top with additional fresh parsley if desired.
FAQs
This recipe is intended to feed 2-4 adults depending on the amount of eggs you cook.
For this recipe I cook my kielbasa in the skillet by essentially pan frying it. However, you can also boil kielbasa, bake kielbasa, and grill kielbasa. As you can see, cooking polish sausage for breakfast can be done any of these methods I mentioned.
Kielbasa is delicious on it’s own served as a main protein in a sheet pan meal, on the grill, or even in a casserole. However, kielbasa pairs well with potatoes, cabbage, rice, and even pasta!
Kielbasa comes in a wide variety from smoked to fresh. Polish kielbasa comes already cooked and only needs to be heated before serving.
Tips & Tricks
Here are a few of my favorite tips and tricks whenever I make this kielbasa breakfast recipe
- Potatoes – This recipe calls for frozen potatoes; however you can easily use fresh potatoes. Just make sure you par-boil them prior to placing them in the frying pan.
- Prep ahead – To save time in the morning, you can prep the bell pepper and onion the evening before. Chop them and place them in an airtight container until you are ready to cook the next morning.
- Skillet – This recipe requires a very large skillet that is both stove top and oven safe. If you do not have a skillet that is oven safe you can simply keep the lid on top of the eggs for an additional 5 minutes or until the eggs are set to your preferred liking.
Breakfast Side Dish Ideas
If your hosting a breakfast or brunch then I would recommend adding a few of my favorite side dishes.
- Berry Tart with Lime Glaze
- How to Cook Bacon in the Oven
- Apple Cinnamon Buttermilk Pancakes
- Spicy Bacon Bloody Mary’s
- Strawberry Thyme Lemonade
- Pomegranate Mango Bellini
- Air Fryer Bacon
If you make this Polish Breakfast recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Kielbasa Breakfast Skillet with Eggs
Equipment
- Stove Top
- Oven
Ingredients
- 1 ring kielbasa
- 1 32 oz bag of frozen Southernstyle diced hash brown potatoes
- 2 tablespoons water
- 1 cup diced bell peppers
- 1 onion diced
- ½ teaspoon season salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley chopped
- 4 organic cage-free eggs
Instructions
- Cut the kielbasa in moon shaped ½″ pieces. Place on the bottom of a deep skillet. Then add the bag of frozen breakfast potatoes and 2 tablespoons of water. Cook with lid on, medium-high heat for 10 minutes, mixing once.
- Then add in the diced bell peppers and onions along with the season salt, paprika, and pepper. Cook for additional 10 minutes with the lid off on medium heat, mixing occasionally.
- Add in the parsley, then mix one last time, then make 4 "holes" in the potatoes allowing for a little bit of potato on the skillet. Reduce the heat to low, then place each egg in the hole and place the lid on the skillet. Cook for 5 minutes then remove the lid.
- Place the skillet in the oven and cook for an additional 5 minutes in the oven at 425 degrees Fahrenheit to finish cooking the eggs. Remove from the oven, divide the skillet by 4 and serve immediately. Top with additional fresh parsley if desired.
Notes
- Potatoes – This recipe calls for frozen potatoes; however you can easily use fresh potatoes. Just make sure you par-boil them prior to placing them in the frying pan.
- Prep ahead – To save time in the morning, you can prep the bell pepper and onion the evening before. Chop them and place them in an airtight container until you are ready to cook the next morning.
- Skillet – This recipe requires a very large skillet that is both stove top and oven safe. If you do not have a skillet that is oven safe you can simply keep the lid on top of the eggs for an additional 5 minutes or until the eggs are set to your preferred liking.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Originally published December 10, 2015. Updated with new text on March 4, 2020 and updated with additional text on April 6, 2021.
Lisa
Absolutely delicious!! I made this for my husband’s Sunday breakfast and he loved it! I made a few minor changes that worked for us but still stuck to the recipe and it turned out great. This recipe is a keeper!! Thank you!
Katie
Lisa, so glad you and your husband loved this recipe. It’s one of my families favorites, too!
Jenni
The idea of this is good, but the cooking method is flawed, in my opinion. It needs oil. Everything burned and stuck to the pan, even though I used a high quality non-stick skillet, and I followed the instructions exactly. If I make this again, I will warm oil in the pan first, then add the potatoes, then the kielbasa, before proceeding to the steaming step. I’m also going to use half the potatoes called for, as it was way too much for the three of us.
Katie
Hi Jenni, Thank you for taking the time to leave feedback on this recipe. I’m sorry it didn’t workout for you as it is written. I have made this dozens and dozens of times and it’s never burnt for me. However, it definitely depends on what brand/type of kielbasa (some are leaner and not as fatty as others). The fattier kielbasa requires no oil (which is what I use for this recipe). It also depends on your stove top. I cook on an electric glass stove top. Temperature and timing can vary depending on the type of cook top you are using (like with any recipe). This recipe is written to serve at least 4 people so that would make total sense to reduce the amount of potatoes served. Hope you give it a try again now knowing what you know. 😉
Jefe
My polish grandma used to make a similar dish for breakfast when I’d visit and I absolutely love your take on it! So simple and delicious, thank you!
Katie
Jefe so happy that you enjoyed this recipe. Thank you for taking the time to leave a 5 star comment.
Jennifer
Yummy recipe! Thank you! I halved it since it’s just my husband and me. I was still able to use four eggs. The eggs cooked for 10 minutes on low on the stovetop.
Katie
Hi Jennifer, this is great to hear! I’m glad you enjoyed the recipe as much as my family does!