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1
FOR THE PAPRIKA FRIES: Cut the potatoes in half lengthwise and cut each half into 4 wedges.
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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.
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3
Sprinkle on the paprika and salt and cook, stirring, for 5 minutes more. Serve at once, sprinkled with additional paprika. Serves 4.
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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.
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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.
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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.
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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.
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8
Repeat with the remaining ingredients to make three more portions.
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9
Serve immediately, sprinkled with dill. Serves 4.
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10
If you are going to serve hash with the potatoes for brunch, make the potatoes first.
