Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Unsalted (Sweet) Butter 3 c Smoked Kielbasa Or Bratwurst
2 c Pumpernickel Bread; -Cut Into 1/2-Inch Cubes
-Preferably German, Day Old Salt And Freshly Ground
-Cut Into 1/2-Inch Cubes -Black Pepper
4 oz Bacon; Smoky, Chopped 8 lg Eggs
3/4 c Onion; Finely Chopped

--------------------------GARNISH-------------------------------
Fresh Dill; Finely Chopped

Melt 4 Tbls of the butter in a large skillet over medium heat. Saute
the bread cubes in batches until golden brown and crisp. Transfer to
a bowl and set aside. Wipe out the skillet with paper towels. Fry
the bacon, in the skillet, over medium heat until it renders out the
fat. Add the onion and saute until it begins to color, about 8
minutes. Add the kielbasa and cook, stirring, until the onion and
kielbasa are nicely browned. Melt the remaining 1 Tbls of butter in
a medium-size non stick skillet over medium heat. Add one-fourth of
the kielbasa mixture and one-fourth of the bread to the skillet and
distribute evenly with a wooden spoon. Break 2 eggs into the
skillet. Cook for 2 minutes, stirring the whites gently with a thin
spatula. When the whites are almost set and the yolks are still
liquid, reduce the eat to low, cover the skillet, and cook for
another minute or until the desired doneness is achieved. Slide the
hash and eggs onto a plate. Repeat with the remaining ingredients to
make three more portions. Serve immediately sprinkled with the dill
as a garnish.

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