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Wagyu Beef Kielbasa Hash
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu beef kielbasa out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE HASH
Preheat the oven to 400°F.
Heat a large cast iron skillet with grapeseed oil.
Once the oil is hot, add in the Wagyu beef kielbasa sausage (that you’ve cut into coins), and brown on both sides.
Using a slotted spoon, remove the kielbasa from the skillet. Reserve.
Heat the cast iron skillet over medium-high heat.
Use the remaining oil in the pan, and toss the diced Yukon gold potatoes and sweet potato to coat.
Note: If the potatoes need more oil to fully coat them, add a little more grapeseed oil to the skillet.
Brown the potatoes lightly.
Then, add in the kosher salt, freshly ground black pepper, and diced yellow onion.
Place the skillet in the preheated oven (or if cooking over a camp stove, cover with aluminum foil).
Roast the potato and onion mixture for 12 minutes.
Cook your eggs while the skillet is in the oven.
PREPARING THE EGGS
Prepare your eggs, two at a time, over easy or over medium (whichever you prefer).
Once the skillet is out of the oven, add the seeded and diced red bell pepper, poblano pepper, and green bell pepper to the skillet.
In addition, add the cooked Wagyu beef kielbasa to the skillet. Toss everything together.
Let the hash sit for 5 minutes to soften the peppers.
Divide the Wagyu beef kielbasa hash between bowls.
Top each bowl with two cooked eggs.
Garnish with minced green onion.
Serve hot, and enjoy!
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