Leeks lend this dish a mild onion flavor, providing both structure and rexture

Ingredients

• 1 lb polish keilbasa, split lengthwise and sliced into half medallions
• 1 lb sauerkraut, drained
• 2 leeks, halved and chopped
• 2 potatoes, peeled and diced
• 10 eggs (approximately)
• 2 tbsp buttet
• 2-4 tbsp olive oil, for frying
• Smoked paprika
• Dried dill
• Granulated garlic
• Salt and cracked black pepper to taste
• 8 oz shredded cheese

Directions

Preheat oven to 350°F.

Wash, peel, and dice two medium potatoes into ½ inch cubes, about 2 cups. Soak cubes in cold water about 30 minutes to draw off starch.

Rinse leeks, trimming the root and tough green parts. Split lengthwise and coarsely chop. Soak in cold water 20 minutes, occasionally agitating, to rinse loose sand.

Drain sauerkraut, gently wringing out extra liquid in handfuls.

Split keilbasa lengthwise, and slice into half moons approximately ¼ inch thick. In a large skillet, heat 2 tbsp olive oil to shimmering. Add keilbasa slices and brown. Usong a slotted spoon, remove browned kielbasa to a heat proof bowl and set aside.

Drain and rinse potato. Add 2 tbsp olive oil and 2 tbsp butter to the drippings in the skillet, and heat until butter is gently foaming. Add the potatoes, tossing once to coat in oil. Season to taste with salt, pepper, garlic and paprika. and then par-fry until slightly browned but not cooked through. Drain leeks and combine with potatoes, sauteing until wilted. Combine sauerkraut, breakng up lumps and sauteing until heated through. Return kielbasa to the skillet and toss to combine. Reduce heat.

Combine 10 eggs (approximately) with ½ tsp salt and beat well. Season mixture with paprika, salt, pepper, garlic and dill. Pour eggs over mixture in skillet and fold to combine well. Sprinkle cheese over top in an even layer

Transfer to 350°F oven and bake uncovered 40 minutes, until the cheese is browned and a toothpick tests clean.

Garnish with fresh parsley, roasted tomatoes, or pastry.