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Kwick Kielbasa Hash

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Ingredients

Adjust Servings:
2 tablespoons butter
2 cups o'brien frozen potatoes
1 medium onion, chopped
1/2 lb kielbasa, cut in 1/2 inch pieces
salt & fresh ground pepper
1/4 cup grated sharp cheddar cheese

Nutritional information

265.3
Calories
212 g
Calories From Fat
23.6 g
Total Fat
10.4 g
Saturated Fat
60 mg
Cholesterol
607.5 mg
Sodium
4.2 g
Carbs
0.5 g
Dietary Fiber
2.1 g
Sugars
9.1 g
Protein
98 g
Serving Size

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Kwick Kielbasa Hash

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    Cuisine:

    Thank You for a fast easy breakfast to make my brother. He came by and was playing with the computer and I jumped in the kitchen and had this cooking up. He started smelling all the wonderful smells coming from the kitchen and a big smile came across his face. I followed your recipe to a "T". and he loved it just as much as he did smelling it. I did too!!!!!! Hugs

    • 41 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Kwick Kielbasa Hash, Kall me the Kielbasa Kween! My Polish genes are responsible for my love of Polish sausage., Thank You for a fast easy breakfast to make my brother. He came by and was playing with the computer and I jumped in the kitchen and had this cooking up. He started smelling all the wonderful smells coming from the kitchen and a big smile came across his face. I followed your recipe to a “T”. and he loved it just as much as he did smelling it. I did too!!!!!! Hugs, This was good and easy to make My potatoes had onions and peppers in it. I followed the rest of the recipe it was good but a bit dry


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    Steps

    1
    Done

    In 10-Inch Skillet Melt Butter Until Sizzling Add Potatoes and Onion.

    2
    Done

    Cook Over Medium-High Heat, Stirring Occasionally, Until Potatoes Are Lightly Browned 5 to 6 Minutes.

    3
    Done

    Add Sausage and Continue Cooking, Stirring Occasionally, Until Sausage Is Heated Through 6 to 8 Minutes.

    4
    Done

    Stir in Cheese and Serve.

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    Elena Fisher

    Seafood sensation known for creating dishes that highlight the flavors of the ocean.

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