A hearty and flavorful breakfast skillet featuring kielbasa, potatoes, and eggs, perfect for a satisfying start to your day.
Heat the canola oil in a large skillet over medium heat.
Ensure the skillet is evenly coated with oil to prevent sticking.
Add the sliced potatoes to the skillet and cook for about 5 minutes, stirring occasionally.
Cut the potatoes into uniform slices for even cooking.
Add the sliced onion to the skillet and cook for another 5 minutes, stirring occasionally.
Cook until the onion becomes translucent for the best flavor.
Stir in the minced garlic, crushed red pepper flakes, and sliced kielbasa. Cook until the potatoes are golden brown and the kielbasa is heated through.
Adjust the heat as needed to prevent burning.
In a mixing bowl, whisk together the eggs, sour cream, and water until well combined.
Whisk thoroughly to ensure a smooth and creamy mixture.
Pour the egg mixture over the skillet ingredients and cook, stirring gently, until the eggs are set and fluffy.
Stir gently to avoid breaking the eggs too much.
Season with kosher salt and black pepper to taste. Serve hot and enjoy.
Taste before serving to adjust the seasoning as needed.
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