There are few things that I know I am great at. They are as follows:
- Scream-singing Taylor Swift songs
- Inappropriate compliments
- Quoting The Office
- Making bomb breakfast hash
It sounds simple, but my husband and I have perfected the recipe for the MOST crispy, salty, savory breakfast hash. In fact, I’m pretty sure it’s the glue that holds our marriage together (I’M KIDDING). Not only is it perfect for Sunday mornings, but it’s also something I make for dinner when there’s barely any food in the house. And if you make it using the ingredients below, it costs about $1.50 per person. And I used organic ingredients, BECAUSE I REST IN THE LAP OF LUXURY. Try this out & feel free to credit this recipe to your saved marriage.
Ingredients (serves 2)
- 2 tbsp canola oil
- 2-3 russet potatoes
- 1 tsp seasoned salt
- 5 oz kielbasa (about 1/3 of the entire sausage)
- 1/2 cup shredded white cheddar cheese
- 2 eggs
- Wash & dry potatoes. Poke holes in the potatoes with a fork.
- Place potatoes on a microwave-safe plate. Microwave on high for 5-6 minutes.
- While you’re waiting on the potatoes, cut your kielbasa into bite sized pieces and set aside.
- Let the potatoes cool for a few minutes, then chop them into bite-sized pieces. The potatoes will be cooked by this point, so don’t worry if they are a little messy and crumbly. It’s all part of the process.
- Heat canola oil in pan over medium high heat until shimmering.
- Drop potatoes into the pan. Sprinkle with seasoned salt.
- Leave them alone! That’s the key to a crispy exterior. Let them fry for a few minutes. They’re already cooked – the point is to get them crispy.
- Flip them and toss in the pan. Add in kielbasa, and allow the potatoes and kielbasa to get crispy on all sides. This should take 4-5 minutes.
- With the heat still on, add cheddar cheese. Let it sit for a minute, and then toss in with pan. This way, the cheese crisps up.
- In a separate pan, fry eggs however you prefer them. Top and serve.