This hearty Kielbasa Breakfast Skillet with Eggs recipe is perfect breakfast or brunch food and can feed an army of people.
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.
In this post you’ll find the following information for polish sausage and eggs.
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 a whole grain bread and fresh fruit.
Ingredients
- Kielbasa
- Frozen Southernstyle diced hash brown potatoes
- Water
- Bell Peppers
- Onion
- Season Salt
- Paprika
- Black Pepper
- Fresh Parsley
- Eggs
What’s the best way to cook kielbasa?
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.
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, 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!
Directions
- Cut the kielbasa in moon shaped 1/2″ 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 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.
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
I hope you’ll give my easy recipe for kielbasa breakfast skillet with eggs. It’s a family favorite and I hope it becomes one of your favorites, too!
Kielbasa Breakfast Skillet with Eggs
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
- 1/2 teaspoon season salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
- 4 organic cage-free eggs
Instructions
- Cut the kielbasa in moon shaped 1/2″ 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 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.
Nutrition
Originally published December 10, 2015. Updated with new text on March 4, 2020.
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