Food Network Magazine. It's pretty easy and turns out well. As you can see in the photo, I tend to overcook the eggs, but you can make them as firm or as soft as you like.
3 russet or Yukon gold potatoes (about 1 1/4 to 1 1/2 pounds - I use whatever kind of potatoes we have on hand)
2 tablespoons unsalted butter
1/2 pound kielbasa, cut into 1/2-inch pieces (about 2 cups)
1 large sweet onion, chopped
8 large eggs (or less, depending on how many each member of your family likes)
Kosher salt and freshly ground pepper
Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice. (I do this step ahead of time because peeling hot potatoes is tough work!)
Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and cook until the onion is soft, about 3-5 minutes.
Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions, if you'd like.
Per serving: Calories 449; Fat 25 g (Saturated 10 g); Cholesterol 485 mg; Sodium 821 mg; Carbohydrate 34 g; Fiber 3 g; Protein 23 g