Ingredients

The following ingredients have 10 Servings
  • 10 yukon gold or russet potatoes (chopped into cubes)
  • 2 tbsp fresh baby dill, chopped ((freeze-dried can be substituted))
  • 1 onion (medium) (chopped)
  • 2/3 cup sauerkraut (liquid squeezed out and finely chopped,)
  • 1 375 gram ring double smoked Ukrainian sausage, sliced into circles
  • 2 1/2 cups mushrooms (sliced *approximately 227 g package)
  • 1 green pepper (chopped)
  • 2 tbsp vegetable oil
  • 3 tbsp butter
  • 1 cup dry cottage cheese
  • 2 cloves garlic (crushed ( I use jarred))
  • 1 tsp salt
  • 1/2 tsp pepper
  • eggs (OPTIONAL)
  • dollop sour cream
  • sprigs fresh dill

Instruction

  • Chop potatoes into cubes and cook potatoes into the microwave on uncovered plate/platter for approximately 15 minutes or until a fork can easily go through potato pieces, but they are still firm/holding shape.  ** If you have leftover potatoes, skip this step**
  • Meanwhile:  heat oil in a large skillet/frying pan to medium-high and saute kubassa/kielbasa for 3-4 minutes, stirring and flipping regularly, then remove to a plate. Set aside.
  • Add 1 tbsp more cooking oil to pan, then saute green pepper, onions and garlic on medium-low for 5 minutes. Add mushrooms and cook for an additional 3-4 minutes . Set aside in a separate bowl.
  • Add butter to pan and cook potatoes, stirring and flipping regularly,  for 15 minutes until browned on the outside and soft inside. 
  • Then add green pepper/onion mix back to pan, as well as kubassa, sauerkraut, dry cottage cheese, dish and cook, stirring, for approximately 10 additional minutes.
  • If using eggs: cook eggs to your liking and place on top of hash.