Ingredients
Instructions
- Note: Work with cold cooked potatoes, stored overnight in the fridge is best.
- Cube potatoes or as I do: I cut potatoes in half lengthwise, lay them flat and cut in half lengthwise again, then sliced 1/4 inch thick.
- Heat skillet to medium high, add oil, then potatoes.
- Season generously and fry potatoes until lightly browned and crisp. Don't go stirring them around constantly or you will have mush.
- Add Kielbasa and cook until meat is slightly glazed.
- Crack eggs over top and then gently stir to break up yolks and cook eggs.
- You may consider adding more seasoning to the eggs as they cook.
- Note: This recipe was written so that everything cooked in one pan without having to transfer food around. We always work with a lite Kielbasa so if you are using something fattier, you may find that you'd rather cook it first and drain the grease, then add it later.