This Polish breakfast skillet recipe is a takeoff on a dish my busia and mother would make when they had leftover kluski. They'd fry them in lots of butter, scramble in some eggs and add a healthy sprinkling of black pepper. We'd have it for breakfast, lunch or dinner, or anytime eating meat was a no-no.
I've updated it a bit with peppers, onions, sausage and cheese. And sometimes I substitute leftover potatoes for the kluski.
- 1 large onion (chopped)
- 1 pound fresh Polish white sausage (OR smoked sausage)
- 1 bell pepper (red, chopped)
- 1 bell pepper (green, chopped)
- 2 cups kluski (leftover, or 2 large cooked potatoes, sliced)
- 6 large eggs (beaten)
- Salt and pepper to taste
- 1/2 cup cheese (grated, or provolone)
- Heat oven to 350 degrees. If using fresh Polish sausage, remove the meat from the casings and place in a large cast-iron or ovenproof skillet. Add the onion and peppers and cook until the sausage is cooked thoroughly and the vegetables are tender.
- Note: If using smoked sausage, cut into 1/4-inch-thick slices, place in skillet with onion, peppers and 1/4 cup water and steam, covered, until vegetables are cooked. Remove cover and let any accumulated water evaporate. Add 2 tablespoons butter and proceed with recipe.
- Add kluski or potatoes and heat through. Add eggs and scramble on low, stirring constantly, until eggs are done to your taste. Adjust seasonings. Sprinkle cheese on top, completely covering surface, and place skillet in oven until cheese is melted.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||8 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||2 g|