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Campfire Hash


  • 2 tablespoons vegetable or canola oil

  • 1 pound fully cooked, smoked kielbasa, thinly sliced

  • 1 large onion, chopped

  • 2 garlic cloves, finely chopped or grated

  • 1 jalapeño pepper, seeded and finely chopped

  • 3 large Idaho potatoes, peeled and cubed

  • Salt and ground black pepper

  • 1  box frozen corn (10 ounces), defrosted

  • 4 eggs


Place a large, cast iron skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the kielbasa to the pan and cook until golden brown, 6-7 minutes. Remove the meat from the pan and reserve. Add the onion, garlic and jalapeño to the skillet and cook until the onions are tender, 5-6 minutes.  Reduce the heat to medium, add the potatoes to the pan and season everything with salt and pepper.  Cook the potatoes, stirring occasionally, until tender, 25-30 minutes.  Stir the corn and reserved kielbasa into the pan and cook until heated through, 2-3 minutes.  Using the back of a spoon, make four small wells in the pan and crack an egg into each.  Cover the pan with aluminum foil and cook until the eggs have set, 4-5 minutes for over-easy.  Serve a scoop of hash with an egg on top to each person.