Categories: Cheese/eggs, Pork/ham, Russian 
      Yield: 4 servings 
  
      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.