Kielbasa Breakfast Skillet Recipe - Food Fanatic

Kielbasa Breakfast Skillet Recipe

    6 Servings


  • 1 ring Kielbasa
  • 1 32 oz bag Southern Style Hash Browns
  • 2 tablespoons Water
  • 1 tablespoon Unsalted Butter, Divided
  • 1 cup Multi-Colored Bell Pepper, Diced
  • 1 Onion, Diced
  • 1/2 teaspoon Lawry's Seasoned Salt
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Fresh Parsley, Chopped
  • 4 Organic Cage-free Eggs


  1. Cut the kielbasa in moon shaped 1/2" pieces. Place on the bottom of a deep skillet.
  2. Add the bag of frozen breakfast potatoes and 2 tablespoons of water.
  3. Cook with lid on, medium-high heat for 10 minutes, mixing every few minutes.
  4. Then add in 1 tablespoon of butter, diced bell peppers and onions along with the season salt, paprika, and pepper.
  5. Cook for an additional 10 minutes with the lid off on medium heat, mixing occasionally.
  6. Add in the parsley, then mix one last time, then make 4 "holes" in the potatoes allowing for a little bit of potato on the bottom of the skillet.
  7. Reduce the heat to low, then place each individual egg in the hole and place the lid on the skillet.
  8. Cook for 5 minutes, then divide the skillet by 4 and serve immediately.
  9. Top with additional fresh parsley if desired.


  • You can cook 6 eggs if needing to serve more, just add two additional holes to the skillet.
Kielbasa breakfast skillet photo