Kielbasa Hash With Carrots & Caraway recipe

4 servings

2 tablespoons vegetable or olive oil

1 large onion, cut into 1/2-inch dice

1 pound kielbasa sausage, cut into 1/2-inch dice

1 pound starchy potatoes (such as Idaho), cut into 1/2-inch dice

1/2 pound carrots, cut into 1/2-inch dice

2 tablespoons vegetable or olive oil

2 tablespoons ketchup

1 tablespoon Dijon mustard

1/2 teaspoon caraway seeds

2 tablespoons chopped fresh parsley

2 tablespoons water

Salt and freshly ground black pepper

Heat 2 Tbs.

oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick).

While skillet heats, prepare onion and kielbasa sausage.

A few minutes before cooking, increase heat to medium-high.

When oil starts to send up wisps of smoke, add onion and kielbasa sausage; cook, stirring often, until golden brown, 7 to 8 minutes.

Meanwhile, dice potatoes and carrots, and toss with remaining oil.

Transfer onion and kielbasa mixture to a bowl and reserve.

Add potato and carrot mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes.

As potatos cook, mix ketchup, mustard, caraway seeds, parsley and 2 Tbs.

of water.

(Recipe can be prepared to this point up to 2 hours ahead.

Spread hot potatos on a large lipped cookie sheet; cover when cool.

Return skillet to medium-high; add potatos and re-crisp.

)Return reserved kielbasa mixture to skillet; stir in ketchup mixture, then season with salt and pepper.

Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.