5 tb Unsalted (Sweet) Butter
2 c  Pumpernickel Bread;
-Preferably German, Day Old
-Cut Into 1/2-Inch Cubes
4 oz Bacon; Smoky, Chopped
3/4 c  Onion; Finely Chopped
3 c  Smoked Kielbasa Or Bratwurst
-Cut Into 1/2-Inch Cubes
Salt And Freshly Ground
-Black Pepper
8 lg Eggs

-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.