Ukrainian food is deeply rooted in tradition, comfort, and simple ingredients-but when it comes to Ukrainian breakfast foods, there aren't many classic dishes to draw from. That's exactly why I created this Ukrainian Breakfast Hash. It's a hearty, flavor-packed breakfast made with crispy potatoes, double-smoked Ukrainian sausage (kubassa), sauerkraut, dill, and dry cottage cheese, bringing together familiar Ukrainian flavors in an easy, modern way.
This breakfast hash is perfect for using up leftover potatoes, but I've also included an option for cooking fresh potatoes so you don't need to plan ahead. Whether you're serving it for a cozy family brunch, a holiday morning breakfast, or a breakfast potluck where portability matters, this dish delivers big flavor with minimal fuss. Eggs are optional, making it just as practical for transport as it is delicious fresh from the skillet.
Jump to:
- 🥘What is breakfast hash?
- 🥘 Ingredient Notes
- 📖Variations
- 🥔Leftover potatoes
- 🔪Step-by-Step: How to Make Ukrainian Breakfast Hash
- Expert Recipe Tips
- 👪 Servings
- 🌡️Storage
- 🥗What to Serve with Ukrainian Breakfast Hash
- ❔Recipe FAQs
- Didn't find the answer you're looking for?
- More Ukrainian Recipes
- 📋 Ukrainian Breakfast Hash Recipe
If you love Ukrainian breakfast recipes, give my Pierogi Breakfast Casserole a try too!
🥘What is breakfast hash?
Breakfast hash is a relatively new term to me. It's something I've been making and/or ordering for years, but don't recall it specifically being called that. Or maybe it was, and I just never noticed. Essentially, hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. And breakfast hash is what this is, and it's really delicious!
🥘 Ingredient Notes
- Potatoes. Red Potatoes, Yukon Gold, or Russet potatoes are ideal. Yukon Golds hold their shape well and have a buttery texture, while Russets crisp up nicely. Red potatoes are known for their thin skin and firm, moist texture that holds their shape well when cooked. There's no need to peel the potatoes-the skins add texture and flavor.
- Ukrainian Sausage. Ukrainian sausage is known as Kubassa/kubasa or Kovbasa. It's a type of garlic sausage. You can use kielbasa (Polish sausage, which is very similar) or regular garlic sausage instead.
- Dry cottage cheese. This is also called farmer's cheese or dry curd cottage cheese and is common in Eastern European cooking.
- Sauerkraut. Canned or jarred sauerkraut is near other canned vegetables and pickled items. Some stores carry fresh or refrigerated sauerkraut near the deli or produce section. You can use plain or wine sauerkraut if you can't find plain. Wine sauerkraut is a little sweeter than regular sauerkraut. Make sure it's drained well, and the liquid is squeezed out BEFORE you measure.
- Butter. I prefer to use unsalted butter, as the amount of salt in salted butter varies by brand. You can always add salt to your dish afterwards.
📖Variations
- Eggs: are optional in this breakfast hash. However, since I made this dish for a potluck at work and eggs aren't that portable, I didn't add them. But when I made it at home, I did use eggs, and they made a wonderful addition, adding nice color to this dish.
- Dill: If you don't have fresh dill, then you can use dried dill, but fresh dill really elevates this recipe!
- Dry Cottage Cheese: If you can't find it, you can substitute: Ricotta cheese (drained), Well-drained small-curd cottage cheese, or crumbled queso fresco (for a firmer texture).
🥔Leftover potatoes
Many of the breakfast hash recipes I saw online claimed to take 15- 20 minutes, then in the comments below, there were complaints from readers because all the recipes assumed you had leftover potatoes at your disposal. With this in mind, I have created this recipe for either situation. If you use leftover potatoes, it will take less time.
🔪Step-by-Step: How to Make Ukrainian Breakfast Hash
PREP: Wash and chop potatoes into cubes. Do NOT peel them.*If you want to do this the night before, just make sure they are completely covered in water, in an airtight container, and stored in the fridge.
COOK THE POTATOES (STEP 1): Cook potatoes in the microwave on an uncovered plate/platter for approximately 15 -30 minutes (IMAGE 1) or until a fork can easily go through potato pieces, but they are still firm/holding shape (IMAGE 2). *You can separate them onto two plates/platters if you want them to cook faster.** If you have leftover potatoes, skip this step**
COOK THE UKRAINIAN SAUSAGE(STEP 2): Meanwhile, heat oil in a large skillet/frying pan to medium-high and saute kubassa/kielbasa for 3-4 minutes (IMAGE 3), stirring regularly, and flipping once (IMAGE 4), then remove to a plate. Set aside (IMAGE 5).
COOK THE VEGETABLES (STEP 3): Add 1 tablespoon more cooking oil to the pan, then saute green pepper, onions, and garlic on medium-low for 5 minutes, then add mushrooms (IMAGE 6). Cook for an additional 4-5 minutes, covered, stirring constantly (IMAGE 7). Set aside in a separate bowl (IMAGE 8).
MAKE THE HASH (STEP 4): Add butter to the pan (IMAGE 9), and cook potatoes, stirring and flipping regularly (IMAGE 10), for 15 minutes until browned on the outside and soft inside. *You can move to a bigger pan here (or start with a bigger pan if you don't want to dirty 2 pans. Then add green pepper/onion mix back to the pan, as well as kubassa, sauerkraut, dry cottage cheese, dill, and cook, stirring (IMAGE 11) for approximately 10 additional minutes (IMAGE 12).
GARNISH THE HASH (STEP 5): Serve with a dollop of sour cream and fresh dill (IMAGE 13) and/or serve with fried eggs (cook eggs to your liking) and place on top of the hash (IMAGE 14).
Expert Recipe Tips
- Dry potatoes are key for browning: Whether you use freshly microwaved or leftover potatoes, make sure they're completely dry before adding them to the pan, as excess moisture prevents proper browning and can make the hash soggy.
- Don't overcrowd the pan: For the best crispy edges, use a large skillet or cook the potatoes in batches, since overcrowding traps steam and prevents caramelization.
- Let the potatoes sit before stirring: Once the potatoes hit the pan, resist the urge to stir constantly and allow them to sit undisturbed for a few minutes so they can develop a golden crust.
- Double-smoked sausage makes a difference: If you can find it, double-smoked Ukrainian sausage adds deeper, more authentic flavor than lightly smoked varieties.
- Squeeze the sauerkraut very well: Removing as much liquid as possible from the sauerkraut is essential, as too much moisture can soften the potatoes and dilute the flavor.
- Use fresh dill if possible: Fresh dill adds brightness and a true Ukrainian flavor, but if using dried dill, reduce the amount and add it earlier in the cooking process to rehydrate.
- Season lightly until the end: Sausage and sauerkraut are naturally salty, so wait until everything is combined before adjusting salt and pepper.
- Add cottage cheese near the end: Stir in the dry cottage cheese gently toward the end of cooking to maintain its texture and prevent it from breaking down.
- For potlucks, skip the eggs: If transporting the dish, omit the eggs and serve them separately or leave them out entirely to keep the hash easier to reheat and more food-safe.
- Reheat in a skillet for best texture: While the microwave works, reheating leftovers in a skillet helps restore crisp edges and prevents mushiness.
- Customize the crunch: For extra texture, finish the hash uncovered for the last few minutes of cooking to allow excess moisture to evaporate.
👪 Servings
This recipe makes 10 servings. If you are not making it for a potluck, all my recipes have adjustable servings, so you can adjust for a smaller amount (just click on the number of servings to get adjusted ingredient amounts)!
🌡️Storage
FRIDGE: This Ukrainian Breakfast dish can be stored in the fridge for up to 4 days.
FREEZER: Store this Ukrainian Hash in the freezer in an airtight container for up to 3 months.
🥗What to Serve with Ukrainian Breakfast Hash
Ukrainian breakfast hash goes well with Old Fashioned Fruit Salad (shown) and Masala Chai.
❔Recipe FAQs
Yes! This recipe works very well for make-ahead breakfasts or brunch potlucks. You can prepare the hash completely (without eggs), cool it, and refrigerate it in an airtight container. Reheat gently in a skillet or microwave before serving.
Make sure the potatoes are just fork-tender, not overcooked, before browning. Let them sit in the pan undisturbed for a few minutes at a time so they can develop a crispy exterior.
This breakfast hash uses classic Ukrainian ingredients such as Ukrainian sausage (kubassa/kielbasa), sauerkraut, dill, and dry cottage cheese, which give it a distinctly Ukrainian flavor profile while still being approachable and familiar.
No. The microwave step is included for when you don't have leftover potatoes. It partially cooks them so they brown nicely in the skillet without becoming mushy.
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I recently brought this dish to a work breakfast potluck, and it got lots of love. I find that breakfast and brunch potlucks are a little more challenging than the usual potluck. It's tough to come up with something unique and portable. So, if you are looking for breakfast or brunch potluck ideas, or Ukrainian breakfast dishes, this is the perfect recipe! And be sure to check out my other breakfast potluck ideas!
And if you are anything like me, you are always looking for recipes to use up leftover potatoes. So here is another one you may like my Caesar Twice Baked Potatoes Recipe!
More Ukrainian Recipes
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📋 Ukrainian Breakfast Hash Recipe
Ingredients
- 10 yukon gold, russet or red potatoes chopped into cubes
- 2 tablespoon fresh baby dill, chopped (freeze-dried can be substituted)
- 1 onion (medium) chopped
- ⅔ cup sauerkraut liquid squeezed out and finely chopped,
- 1 375 gram ring double smoked Ukrainian sausage, sliced into circles **you can use any kubassa/Ukrainian sausage but the double smoked made all the difference! (about 1.5 cups)
- 2 ½ cups mushrooms sliced *approximately 227 g package
- 1 green pepper chopped
- 2 tablespoon vegetable oil
- 3 tablespoon butter
- 1 cup dry cottage cheese
- 2 cloves garlic crushed ( I use jarred)
- 1 teaspoon salt
- ½ teaspoon pepper
- eggs OPTIONAL
Garnish:
- dollop sour cream
- sprigs fresh dill
Instructions
- Wash and chop potatoes into cubes. Do NOT peel them.*If you want to do this the night before, just make sure they are completely covered in water, in an airtight container, and stored in the fridge.10 yukon gold, russet or red potatoes
- Cook potatoes in the microwave on an uncovered plate/platter for approximately 15 -30 minutes or until a fork can easily go through potato pieces, but they are still firm/holding shape. *You can separate them onto two plates/platters if you want them to cook faster.** 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.2 tablespoon vegetable oil, 1 375 gram ring double smoked Ukrainian sausage, sliced into circles
- Add 1 tablespoon more cooking oil to pan, then saute green pepper, onions and garlic on medium-low for 5 minutes..1 onion (medium), 1 green pepper, 2 cloves garlic
- Add mushrooms and cook for an additional 4-5 minutes, covered stirring constantly.2 ½ cups mushrooms
- 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. *You can move to a bigger pan here (or start with a bigger pan if you don't want to dirty 2 pans.3 tablespoon butter
- Then add green pepper/onion mix back to pan, as well as kubassa, sauerkraut, dry cottage cheese, dill, salt and pepper, and cook, stirring, for approximately 10 additional minutes.2 tablespoon fresh baby dill, chopped, ⅔ cup sauerkraut, 1 cup dry cottage cheese, 1 teaspoon salt, ½ teaspoon pepper
- If using eggs: cook eggs to your liking and place on top of hash.eggs
Garnish:
- Garnish with additional fresh dill and sour cream. Serve warm.dollop sour cream, sprigs fresh dill
Notes
- Dry potatoes are key for browning: Whether you use freshly microwaved or leftover potatoes, make sure they're completely dry before adding them to the pan, as excess moisture prevents proper browning and can make the hash soggy.
- Don't overcrowd the pan: For the best crispy edges, use a large skillet or cook the potatoes in batches, since overcrowding traps steam and prevents caramelization.
- Let the potatoes sit before stirring: Once the potatoes hit the pan, resist the urge to stir constantly and allow them to sit undisturbed for a few minutes so they can develop a golden crust.
- Double-smoked sausage makes a difference: If you can find it, double-smoked Ukrainian sausage adds deeper, more authentic flavor than lightly smoked varieties.
- Squeeze the sauerkraut very well: Removing as much liquid as possible from the sauerkraut is essential, as too much moisture can soften the potatoes and dilute the flavor.
- Use fresh dill if possible: Fresh dill adds brightness and a true Ukrainian flavor, but if using dried dill, reduce the amount and add it earlier in the cooking process to rehydrate.
- Season lightly until the end: Sausage and sauerkraut are naturally salty, so wait until everything is combined before adjusting salt and pepper.
- Add cottage cheese near the end: Stir in the dry cottage cheese gently toward the end of cooking to maintain its texture and prevent it from breaking down.
- For potlucks, skip the eggs: If transporting the dish, omit the eggs and serve them separately or leave them out entirely to keep the hash easier to reheat and more food-safe.
- Reheat in a skillet for best texture: While the microwave works, reheating leftovers in a skillet helps restore crisp edges and prevents mushiness.
- Customize the crunch: For extra texture, finish the hash uncovered for the last few minutes of cooking to allow excess moisture to evaporate.
Terri Gilson says
I created this Ukrainian Breakfast Hash to bring a taste of my heritage to the breakfast table. It's a delicious mix of traditional Ukrainian flavors in a hearty morning meal. As Ukrainian dancing wraps up for the year, it's a great way to keep that connection to our culture and community going strong!
Lori says
We do lots of breakfast potlucks with our friends so I will put this one on the docket for our next one for sure!
Terri Gilson says
I hope you like it, Lori! I did test it on the Liaisons and they really liked it 🙂
Sue says
Love the two photos of your daughter! How can the years fly by like that. The recipe is not something I would typically make but I have saved the pin as I think some of my followers would love it!
Terri Gilson says
Hi Sue,
Thanks! I know, they grow up in the blink of an eye! Thanks for pinning and I hope your followers enjoy the recipe!
Alex says
With my Polish background I "get" this! Great weekend brunch dish
Terri Gilson says
Hi Alex - yes, then you would totally understand 🙂
Mardi (eat. live. travel. write.) says
Looks like a really tasty breakfast!
Terri Gilson says
Thanks - it is!
Dana @ The Grey Bell says
Yum! Breakfast hashes are my favourite and I love that this one is Ukrainian inspired. Your daughter is such a cutie too!
Terri Gilson says
Hi Dana - thanks so much! I hope you enjoy it if you get a chance to make it