Sweet Potato & Kielbasa Hash

Woooohoooo, it’s Friday, it’s Friday!  Happy Friday everyone!  Unfortunately we’re supposed to have another cold rainy weekend here in Massachusetts but it’s still the weekend so I’m not complaining.  Not sure how much fun our night “glow ball” golf tournament will be in the rain but I guess we’ll just have to wait and see.  I’m not sure where all those gorgeous warm fall days are but I certainly haven’t seen many of them yet and I’m a little bummed!  You know what I’m talking about, those chilly days where the sun is so warm you can wear short sleeves but then it gets cold at night?  I feel like we’ve skipped straight from August to November.  Where’s my beloved FALL??  You better come soon or I’m going to whoop some fall ass!! Yah, that’s right leaves, I’m coming for you!

Anyways, on to this amazingly delicious dinner.  It took me about 10 minutes to make and it was SO good!  Tom went back for seconds.  I refrained from eating seconds, partly because I was trying to be good, partly because I wanted some for breakfast the next day.

Take anything and add a gooey egg to the top of it and it will make it better. Every time.  This was no exception.  And kielbasa?? Kielbasa is the best!  A little shout out to my Polish heritage! I can’t say I know much more about Polish cuisine other than kielbasa and perogies but they’re both pretty darn delicious!  There’s a Polish restaurant nearby that I hear pretty good things about, I’d like to give it a try some time.  I haven’t been able to entice Tom to go there yet, I guess I’m more curious than excited.  Anyone else been to Poland or a Polish restaurant? What should we order if we go?

This would be a great thing to make for brunch as well, you could add sausage or bacon to the mix or just keep it vegetarian and add some sautéed vegetables.  Enjoy!

I’m a little excited/nervous, I’m going to be running my first 10K on Monday.  I’ve never done anything over a 5K but it’s been on my list of goals so I figured it was time to just bite the bullet and sign up for one.  The course is all around downtown Boston and along the Charles river so it should be a fun race.  I know I can do it since I’ve run over 6 miles before but I’m still a little nervous, I’m hoping I can pace myself, I tend to push too hard at the beginning of a race and tire myself out.  Wish me luck!

Here’s to hoping that my legs heal by Monday from our brutal workout this week.  I literally don’t think I’ve ever been this sore in my life.  I can’t walk down stairs and I groan every time I have to get out of my chair.  You know how if you’re laying on your back and you try to stand up without your hands how you have to throw your hands forward for momentum? Yah that’s what I have to do to get off the toilet.  It’s not funny.  It’s very, very sad.



Trashy TV shows.

Yup, it’s true. Sometimes after a long day I just want mindless stuff that entertains me and I don’t have to think about too much.  I haven’t gone all the way, I don’t watch Honey Boo Boo or The Real Housewives although I reserve any judgement for those who do because I do get it.

What’s your guilty pleasure?  Revenge & Gossip Girl are on the top of my list, LOVE them! When is gossip girl starting back up again by the way? Better be soon!

Sweet Potato & Kielbasa Hash

Serves 2-4
Allergy Egg
Meal type Breakfast, Main Dish
Misc Serve Hot
The perfect recipe for a quick dinner or delicious brunch.


  • 12oz kielbasa (sliced)
  • 1/2 onion (sliced)
  • 2 Medium sweet potatoes
  • salt, pepper & paprika (to taste)
  • 2 handfuls baby spinach
  • 2 Large eggs


1. Shred the sweet potatoes by running through the vegetable shredder on your food processor.
2. Heat a large nonstick skillet over medium high heat. Add the kielbasa and cook for 5 minutes until nicely browned. Transfer the kielbasa with a slotted spoon to a bowl and set aside.
3. Add the onions and sweet potatoes to the pan and cook for 5-10 minutes until the sweet potatoes are tender and nicely browned. Season to taste with salt, pepper & paprika.
4. Add kielbasa & spinach to the sweet potato mixture and continue cooking until spinach is wilted.
5. Heat another small nonstick skillet over medium high heat and spray with cooking spray. Cook the eggs for a minute or two and then flip, trying to keep yolks in tact. Turn heat off and leave on burner for a minute or two while you dish up the hash. Serve topped with the egg and a sprinkle of salt & pepper.




8 Responses to Sweet Potato & Kielbasa Hash

  1. Gossip Girl premiere is on Monday! It’s my guilty pleasure too and I am sad that it’s the last season. I’ve never seen Revenge and everyone is telling me to watch the first season online so that I can catch up… that might be what i’ll have to do during this rainy weekend!

    • Mai-Lis says:

      Yay, that’s exciting, can’t wait! OMG yes, you seriously need to watch Revenge, I guarantee you will like it if you like Gossip Girl. DO IT!

  2. bill says:

    wow— that looks scrumptious

  3. Michaela D. says:

    The polish restaurant, Cafe Polonia, in Salem is fantastic! Get the kielbasa and the pierogies. Looking forward to the race on Monday (and getting back to bootcamp – this bronchitis is killing my workout schedule!)

    • Mai-Lis says:

      That’s the restaurant I was talking about! I’m going to have to try it out now. Hope you feel better, we missed you this week! Hopefully I’ll see you at the race on Monday!!

  4. Polish + pork go hand in hand. it is hard to go wring with a pork dish (or potatoes, cabbage, or beets) if you are ordering Polish food. If you like stinky fish, they also tend to do well by dried/smoked fish. Bigos, a stew made with cabbage and kielbasa, is a homey wintertime food that I make (I also have polish heritage). Stuffed cabbage is a common dish, but isn’t much different to the stuffed cabbage americans are used to, so i’d skip it in favor of something you have never had before!

    • Mai-Lis says:

      Thanks for the info Sabrina, I look forward to exploring more polish food! I would love to get the recipe for the Bigos and give it a try 🙂

Leave a Reply