Meat & Potatoes & Egg SupperPosted: February 28, 2011
Everybody knows “meat and potatoes.” You take some type of beef, pork, etc. and pair it with mashed, roasted or baked potatoes. It’s the quintessential dinner that most of us grew up on. But add a few special ingredients, and a typical dish becomes anything but.
This reinvented supper combines two of my all-time favorite meats, crispy home fries and a runny, sunny side egg. It’s a hearty, simple meal that’s perfect for a cold, winter’s night.
Potato Hash with Kielbasa, Bacon & Eggs
– 2 pieces of bacon, sliced
– 8 to 10 baby white potatoes, cleaned and diced
– Half of 1 small onion, finely diced
– Half package of Hillshire Farm® Polska Kielbasa, sliced
– Eggs, 1 per person
– Olive oil
– Garlic salt
– Salt & pepper
– Cracked red pepper flakes
The trick to good home fries is to boil the potatoes before frying. This way they’ll brown nicely on the outside but still stay soft on the inside. I also leave the skins on, which give them homemade touch. Boil the potatoes in lightly salted water for 8 minutes, drain and set aside.
While the potatoes are boiling, fry the bacon in a large nonstick pan. When cooked, place on a paper towel-lined plate, and also set aside.
At the same time in smaller nonstick pan, heat some oil on medium heat. Add the diced onion, season with salt and pepper and cook until soft, about 4 minutes. Then set aside. I’ve found that cooking the onions separately prevents them from turning into little burnt specs — which is what can happen when you cook them with the potatoes and everything else.
In the same pan that you fried the bacon, heat a tablespoon of oil and tablespoon of butter on medium heat. (You can drain some of the bacon fat beforehand if you want.) Add the potatoes, turn up the heat to medium-high and cook for about 5 minutes or until lightly browned. Stir often.
Next, add the meat — our savory kielbasa slices — and season with garlic salt, cracked red pepper flakes and salt & pepper. (Montreal Steak Seasoning also works well here.) Turn the heat down to medium-low, cover and continue cooking another 10 minutes. Remember to stir often and press down on the potatoes to make sure they brown on all sides.
Then add the onion and bacon, cover and let everything cook another 5 minutes. Once the potatoes are brown & crispy and the kielbasa is fully heated, the last thing to do is fry your eggs.
Truth be told, cracking an egg directly into a pan makes me nervous. So I always crack it into a small ramekin first. Add a little cooking spray to the pan you used to cook the onions, let it heat up on medium and then slowly pour in your egg. I usually fry each one for about 2 minutes, or until it can easily move around the pan.
Put some home fries and kielbasa on a plate and then slide a sunny side egg right on top. Season to taste with additional pepper. And finally — break the yolk right before eating so the yellowy goodness spills out.
With each forkful, you’ll get the slightly sweet flavor of the kielbasa, crispy potatoes, smoky bacon and egg. After trying this, you might not settle for ordinary meat and potatoes ever again.