About This Blog

I like food. A lot. In this blog, I will divulge all my delicious recipes, giving you a full list of ingredients, step-by-step instructions, and notes to help you successfully make the dish. Feel free to try these at home, and let me know how it went in the comments for the dish! If you have any questions, I will answer them as quickly as possible. If you use my recipe and discuss it on your site, please link back to this blog. Happy eating!

Wednesday, February 11, 2015

Kale and Kielbasa Hash

Have I mentioned before that I kind of love breakfast?
Yeah. I love breakfast.
This is another one of those recipes where I sort of just Frankenstein some stuff together, and it ends up really fabulous. I think it all started with some kielbasa that I had thawed out for dinner, and then it just never happened. It sat in the fridge and I kept avoiding it, and then I said, "Well, I might as well do something about this so it doesn't go bad." And then I just sort of pulled other stuff out of the fridge and threw it all together and Rich barely came up for air, he loved it so much.
This was really great with some fluffy scrambled eggs, and we were left feeling full and happy, which was great because we'd just come back from a run.
If you want to try something a little different for breakfast, allow me to suggest this trashed up hash.

3 large red potatoes, skin on, cut into small pieces
1/2 of a kielbasa, cut into thin rounds
1/2 cup kale, stems removed and roughly torn
salt, pepper, chili powder, garlic powder, to taste
Dijon mustard, to taste

Start by adding a small amount of olive oil to a large pan over medium heat. Add the potatoes and salt, pepper, chili, and garlic powders. Stir frequently, and cook until potatoes are just tender. Allow them to brown a little!
Add a small knob of butter and melt. Add kielbasa and cook.
Add kale and cook until slightly wilted. Add Dijon mustard, tossing to coat.
Serve with eggs and/or toast.

Dijon mustard is the secret ingredient here. It really pulls everything together. As for how much I used? I didn't really measure it. I sort of just poured some in, stirred around, and repeated that until a good sort of glaze formed. If I had to guess, I probably added between a half and full tablespoon. My suggestion would be to add some in, stir it, and give it a taste and if the flavour isn't strong enough for you, add some more.

No comments:

Post a Comment