| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Russian |
Cheese/eggs, Pork, Russian |
4 |
Servings |
INGREDIENTS
| 5 |
T |
Unsalted, Sweet Butter |
| 2 |
c |
Pumpernickel Bread |
|
|
Preferably German Day |
|
|
Old |
|
|
Cut Into 1/2-Inch Cubes |
| 4 |
oz |
Bacon, Smoky Chopped |
| 3/4 |
c |
Onion, Finely Chopped |
| 3 |
c |
Smoked Kielbasa Or Bratwurst |
|
|
Cut Into 1/2-Inch Cubes |
|
|
Salt And Freshly Ground |
|
|
Black Pepper |
| 8 |
|
Eggs |
|
|
Fresh Dill, Finely Chopped |
INSTRUCTIONS
Melt 4 Tbls of the butter in a large skillet over medium heat. Saute
the bread cubes in batches until golden brown and crisp. Transfer to a
bowl and set aside. Wipe out the skillet with paper towels. Fry the
bacon, in the skillet, over medium heat until it renders out the fat.
Add the onion and saute until it begins to color, about 8 minutes. Add
the kielbasa and cook, stirring, until the onion and kielbasa are
nicely browned. Melt the remaining 1 Tbls of butter in a medium-size
non stick skillet over medium heat. Add one-fourth of the kielbasa
mixture and one-fourth of the bread to the skillet and distribute
evenly with a wooden spoon. Break 2 eggs into the skillet. Cook for 2
minutes, stirring the whites gently with a thin spatula. When the
whites are almost set and the yolks are still liquid, reduce the eat
to low, cover the skillet, and cook for another minute or until the
desired doneness is achieved. Slide the hash and eggs onto a plate.
Repeat with the remaining ingredients to make three more portions.
Serve immediately sprinkled with the dill as a garnish. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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