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Horizontal photo of the Kielbasa Breakfast Skillet with Eggs in a bowl

Kielbasa Breakfast Skillet with Eggs

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.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 280kcal
Author Katie


  • Stove Top
  • Oven


  • 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


  • 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.


  • 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.


Serving: 1c | Calories: 280kcal | Carbohydrates: 47g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 411mg | Potassium: 861mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1613IU | Vitamin C: 70mg | Calcium: 60mg | Iron: 3mg