Kielbasa Hash With Carrots and Caraway

Kielbasa Hash With Carrots and Caraway

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"A hearty sausage hash, filled with flavor - a great way to start the day!"
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servings 610 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 45 g
  • 69%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1349 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and kielbasa sausage. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and kielbasa sausage; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and carrots, and toss with remaining oil. Transfer onion and kielbasa mixture to a bowl and reserve.
  2. Add potato and carrot mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, caraway seeds, parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  3. Return reserved kielbasa mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.


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Not something i'll make all the time. Kinda blah compared to some of the stuff my boyfriend and I cook. I liked it, He didn't. Guess its all in your own personal taste

This recipe has great potential. Just dump the carrots and caraway and use a diced green or red pepper in their place. Top it with an egg and some salsa and you have a tasty dish.

Different, but not bad. Ended up cooking longer to get carrots and all done. We topped ours with a spoonful of sour cream for an extra touch. Not a "wow" recipe, but a good recipe.

This was an awesome hash, but after making the sauce and tasting it, we decided not to add it. The only thing I added was a little ground pepper. Even my kids loved it.

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