Dairy-Free Polish Sausage and Potato Hash
A hearty and flavorful Polish breakfast hash with kielbasa sausage, potatoes, onions, and herbs, made dairy-free with olive oil instead of butter.
Ingredients
- about 450 g Kielbasa sausage (Polish sausage), sliced
- 2 medium Potatoes (diced)
- 1 medium Onion (diced)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 teaspoon Marjoram
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm skillet over medium heat. Add the 2 tablespoons of olive oil and heat until it shimmers, about 1 minute.
- 2Add the 2 medium potatoes, cut into 1.27 cm cubes, to the hot skillet. Cook, stirring occasionally, until they are golden brown and slightly softened, about 8 to 10 minutes.
- 3Add the 1 medium onion, diced, to the skillet with the potatoes. Cook, stirring, until the onion is translucent and softened, about 5 minutes.
- 4Add the about 450 g Kielbasa sausage, sliced, and the 2 cloves garlic, minced, to the skillet. Cook, stirring, until the sausage is browned and heated through, about 5 minutes. The internal temperature of the sausage should reach 74°C.
- 5Stir in the 2 tablespoons fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon marjoram. Cook for 1 more minute, stirring to combine all the flavors.
- 6Serve the Polish sausage and potato hash hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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