This simple and delicious kielbasa skillet is quick and easy to make and a hearty dinner the whole family will enjoy.
This simple and delicious kielbasa skillet is one of those polish sausage recipes that is really more of a concept than a recipe because you don’t *have* to have a certain vegetable or certain amount of any one veggie. You don’t even have to use polish sausage, you can use weenies instead or even use those little faux weenies, the vegetarian or soy ones if you like. I use turkey kielbasa these days.
No matter what you have on hand and end up using, this kielbasa skillet is hearty and full of flavor – and that’s why I love it. I made the pictured dish this past Sunday in the afternoon and then divided it into individual containers to put in the fridge for lunches and breakfasts in a hurry. So, if you’re looking for a quick and easy one-pot dinner for busy weeknights, look no further than this kielbasa with potatoes recipe.
- Bell pepper
- Kielbasa (I prefer turkey)
- Season All
- Vegetable or olive oil
To start with, pour a little oil into your skillet. This is probably about four tablespoons. You’re gonna need this to help get those potatoes cooked. Put this over medium-high heat.
Wash your taters and chop them up. I don’t peel mine but you can if you really want to. Personally, those skins have lots of good stuff in them and I like having them on there. Cook the potatoes for about ten minutes, stirring often.
Add all of your other vegetables, which you chopped while your taters were cooking, right? Because you’re all efficient with your time like that.
Stir that up and let it cook for about another five minutes or so, stirring if you think about it every now and then.
At some point, you want to generously sprinkle the top of that Kielbasa skillet with Season All. I probably use about a tablespoon or so, but it’s completely up to you. You can always add more if you want to, so don’t be afraid to be generous because this is good stuff!
After my potatoes start getting close to tender, I scoot everything over to one side of the skillet and add my sliced kielbasa. I then let it get good and hot, even a little browned on the bottom if I feel like taking the time to do so.
Stir that up good and then let it continue cooking until the potatoes are fork-tender.
I usually turn my heat down to medium-low and employ a fancy skillet cover in the form of a dinner plate to let the potatoes steam a little bit.
Look how pretty! Now sprinkle this with some more Season All. Go ahead, don’t be shy.
Serve warm. Serve cold. Just sit down and eat!
This kielbasa skillet makes a great supper, breakfast, lunch, brunch, or dinner and is great to eat at the table, in the recliner, or on the porch.
Once the skillet is cooled, store leftovers in an airtight container in the fridge for up to three days.
To make a low-carb version of this skillet, substitute the potatoes for cauliflower florets.
Is kielbasa already cooked?
Yes, when you buy kielbasa it has already been pre-cooked and smoked. So when you’re cooking it, you only need to heat it and brown it for the dish.
What is Season All?
Now, Season All is a big player in this kielbasa skillet. It’s a great all-purpose seasoning that is surprisingly cheap (I even use generic brands and like them just as well). It contains salt, chili pepper, black pepper, celery seed, onion powder, paprika, garlic, etc. It’s great to have around the kitchen for pretty much all things, thus the name.
It’s important to note that Season All doesn’t have MSG. It even says so clearly on the bottle: “No MSG”. I don’t know if it used to have MSG or not, but I know it sure doesn’t now! As I said, the name brand (Morton) is a great one, but I pick up bottles of generic Season All pretty often and like them just as well. Another recipe I use Season All for is hamburger steaks. Give the patty a good sprinkling on both sides.
What else can I make with kielbasa?
Kielbasa is a very versatile food. You can eat it from breakfast to dinner, either alone or with a side dish. I like to serve my kielbasa with starches, like potatoes, rice, pasta, or beans. It also goes so well with sauerkraut. For breakfast, kielbasa is the perfect accompaniment to a plate of eggs and hashbrowns.
*All sizes are scalable based on what you have on hand or how many you are feeding. Feel free to use more or less
- 16 ounces turkey kielbasa sliced into 1/2 inch (ish) rounds
- 6-8 medium potatoes unpeeled
- 1 medium to large tomato
- 1 large bell pepper
- 1 large onion
- Season All 2-3 tablespoons
- 4 tbsp vegetable oil
- Please oil in a large skillet and heat over medium-high heat while chopping vegetables.4 tbsp vegetable oil
- Cut all vegetables into bite-sized pieces. Add potatoes to skillet and cook, stirring often, for about ten minutes. Add all other vegetables and a generous sprinkling of Season All. Stir and cook for another five minutes.6-8 medium potatoes, 1 medium to large tomato, 1 large bell pepper, 1 large onion, Season All
- Push veggies to the side of the skillet and place sliced kielbasa on the empty side. Cook, stirring every now and then, for about five minutes.16 ounces turkey kielbasa
- Stir contents of skillet together and generously sprinkle with Season All again. Cover with a lid or large dinner plate and reduce heat to medium-low. Cook until the potatoes are fully tender, which is about five to 10 minutes more. Sprinkle with more Season All if you like (I like!) and serve.
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