olive oil
3 cups russett potatoes, cubed
1/2 cup onion, diced
1 cup green bell pepper, diced
1 package kielbasa, cubed
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon oregano
salt and pepper to taste
In large skillet, heat oil and saute potatoes for 10 minutes until golden brown. Use a slotted spoon and remove potatoes to a plate. Add onion, pepper and kielbasa and saute about 5 minutes. Return potatoes to pan and add the spices. Stir well and cook a couple of more minutes. Plate the hash and, if desired, top with sunny side up eggs.
