Ukrainian Breakfast Hash With Paprika Fries

1. 1

   FOR THE PAPRIKA FRIES: Cut the potatoes in half lengthwise and cut each half into 4 wedges.

2. 2

   In a large, heavy skillet, heat the oil over medium heat. Add the potatoes and cook, stirring frequently until the potatoes are well colored and soft, about 25 minutes.

3. 3

   Sprinkle on the paprika and salt and cook, stirring, for 5 minutes more. Serve at once, sprinkled with additional paprika. Serves 4.

4. 4

   FOR THE HASH: Melt 4 Tablespoons of the butter in a large skillet over medium heat. Saute the bread cubes in batches until golden brown and crispy. Transfer to a bowl and set aside. Wipe out the skillet.

5. 5

   Fry the bacon in the skillet over medium heat until it renders its fat. Add the onion and saute until it begins to color, about 8 minutes. Add the kielbasa and cook, stirring, until the onion and kielbasa are nicely browned.

6. 6

   Melt the remaining 1 Tablespoon butter in a medium size nonstick skillet over medium heat. Add one fourth of the kielbasa mixture and one fourth of the bread to the skillet and distribute evenly with a wooden spoon. Cook for 1 minutes.

7. 7

   Break 2 eggs into the skillet. Cook for 2 minutes, stirring the whites gently with a thin spatula. When the whites are almost set and the yolks are still runny, reduce the heat to low, cover the skillet, and cook for 1 minutes, or to desired doneness. Slide the hash and the eggs onto a plate.

8. 8

   Repeat with the remaining ingredients to make three more portions.

9. 9

   Serve immediately, sprinkled with dill. Serves 4.

10. 10

    If you are going to serve hash with the potatoes for brunch, make the potatoes first.

* Per serving · 4 servings · Values may vary.