Ukrainian Dancing is officially over for the year. I always have mixed feelings when things end. I miss the routine, but I welcome the break.
I can't say that I'm not relieved, but I'm also a little sad. It means that they are yet another year older. When my daughter was only 3 years old, she fell in love with Ukrainian dancing , we enrolled her and she's been dancing ever since. This past weekend we just celebrated our Ukrainian heritage with a weekend of dancing at the Calgary Ukrainian festival. So, on the heels of the festive occasion, I am sharing my new recipe for Ukrainian Breakfast Hash.
But what I will miss most about the end of this dance year is that regular connection with the amazing community of people who I get see every week at Ukrainian dancing, even if I am buried (working on this blog) most of the time these days. We are all there, united, not just by our kids, but by our roots. Like dancing, Ukrainian food is a big part of the Ukrainian culture. Yet, there isn't much in the way of breakfast fare. So, I have had to create Ukrainian breakfast recipes myself.
🥘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!
I recently brought this Ukrainian breakfast 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, this is the perfect recipe!
If you are not making it for a potluck, all my recipe have adjustable servings, so you can adjust for a smaller amount (just click on the number of servings to get adjusted ingredient amounts)!
- 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!
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.
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 kids both have summer birthdays so the end of the activity/school year truly does symbolize the end of a year for us.
This week we'll return our Ukrainian dance costumes, ease into summer and celebrate turning another year older. Fortunately, this end has new beginning and we can go back to celebrating our culture through dance again in the fall. And in the meantime, we'll celebrate being Ukrainian by eating some of this delicious Ukrainian breakfast hash.
If you like this recipe, then you may also like this Ukrainian breakfast idea
📋 Ukrainian Breakfast Hash Recipe
- 10 yukon gold or russet potatoes chopped into cubes
- 2 tbsp 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 tbsp vegetable oil
- 3 tbsp butter
- 1 cup dry cottage cheese
- 2 cloves garlic crushed ( I use jarred)
- 1 tsp salt
- ½ tsp pepper
- eggs OPTIONAL
- dollop sour cream
- sprigs fresh dill
- 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.
- Garnish with additional fresh dill and sour cream. Serve warm.