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Chop potatoes into cubes and cook potatoes into the microwave on uncovered plate/platter for approximately 15 minutes or until a fork can easily go through potato pieces, but they are still firm/holding shape. ** If you have leftover potatoes, skip this step**
Meanwhile: heat oil in a large skillet/frying pan to medium-high and saute kubassa/kielbasa for 3-4 minutes, stirring and flipping regularly, then remove to a plate. Set aside.
Add 1 tbsp more cooking oil to pan, then saute green pepper, onions and garlic on medium-low for 5 minutes. Add mushrooms and cook for an additional 3-4 minutes . Set aside in a separate bowl.
Add butter to pan and cook potatoes, stirring and flipping regularly, for 15 minutes until browned on the outside and soft inside.
Then add green pepper/onion mix back to pan, as well as kubassa, sauerkraut, dry cottage cheese, dish and cook, stirring, for approximately 10 additional minutes.
If using eggs: cook eggs to your liking and place on top of hash.
Garnish with additional fresh dill and sour cream. Serve warm.