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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