Inspired by what an author describes as typical Mexican peasant fare, today’s brunch uses potatoes as an “extender” to create a dish that can generously feed four people with only two pieces of spicy sausages. The potatoes and kielbasa were diced and cooked together to allow the flavors of the sausages to be absorbed by the potatoes. The result is something I’d call a feisty breakfast — intensely flavored, wonderfully textured and altogether satisfying.
For best results, use a non-stick frying pan.
Buttered Kielbasa and Potatoes
- 2 kielbasa or any spicy sausages, about 200 g.
- 2 to 3 potatoes about 250 g. total weight
- 2 tablespoons butter
- 2 onions
- 1 to 2 tablespoons finely chopped parsley
- 4 eggs fried sunny side up
- Peel the potatoes and but into one-inch cubes.
- Cut the sausages into one-inch cubes as well.
- Peel and roughly chop the onions.
- Heat the butter in a frying pan. Add the potatoes and cook just until the edges start to turn brown. Pour in a cup of water. Season with about three generous pinches of salt. Boil until the water evaporates and the potato cubes are tender but still firm.
- Add the sausages to the pan. The meat will render fat and mix in with the butter that is already in the pan. Stir fry for a couple of minutes to allow the potatoes to absorb the flavors of the sausages. Add the onions. Continue frying until the potatoes are golden brown.
- Turn off the heat, sprinkle with parsley and toss a few times.
- To serve, divide the kielbasa and potato mixture among four individual plates. Place a fried egg on the side. Serve with bread. Enjoy!