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- 1 package @jacksgourmet beef kielbasa
- 3 large eggs (2 XL eggs)
- 2 potatoes
- 1 leek, chopped
- 1 onion, chopped
- Pinch spice blend boss brisket rub, to taste
- oil
Garnish with sliced jalapeños and parsley
Recipe created for Cedar Market by: @Foodkidsandsleep
Having guests over for a weeknight dinner cooked on your grill, shouldn’t have to cost a fortune; and it shouldn’t feel like you’re skimping either. This breakfast for dinner hash is the perfect way to take an affordable ingredient and make it stretch into a full meal in a fun and unique way!
Cooking Instructions
Potatoes
Take potatoes and place in microwave for 8-9 minutes. I use this option, because it’s one less pot to clean. Of course, you can also boil your potatoes on the stove if you rather. When ready, cut the ends off and a little of the sides, so they square. Then slice down the middle and cube. Transfer to a bowl and add some oil.
Onion & Leek
Slice your onions and leeks into thin slices and add to a bowl.
Grill
Add a griddle to your grill top. Oil the griddle and after a few seconds place the onions and leeks onto the griddle. Mix occasionally, you’ll see them start to brown & caramelize.
Push aside the onions and leeks then add your potato cubes to the griddle. Make sure to lay them out in an even single layer. Season with the spice blend (or whichever seasoning you choose).
At the same time, add your kielbasa directly to the grill. Watch and turn until they have some nice color on them.
Push aside your potatoes and transfer your kielbasa to the griddle and cut them into bite sized chunks. I let them caramelize for a few minutes on the griddle.
While doing that, use the remaining griddle space to fry your eggs. Once the egg whites have set mix everything together (except the eggs). Then move your eggs onto the mixture and garnish with some parsley and sliced jalapeños… and enjoy!
