Kielbasa and Potatoes Skillet with Peppers and Onions
This kielbasa and potatoes skillet is one of those suppers that’s more of a method than a strict recipe. Potatoes, bell pepper, onion and tomato cook down in one pan with sliced kielbasa and a generous shake of Season All, and you have a hearty one-pan meal in about 40 minutes.
A Quick Look At The Recipe
- Recipe Name: Kielbasa Skillet
- Serves: 4
- Main Ingredients: All sizes are scalable based on what you have on hand or how many you are feeding. Feel free to use more or less., turkey kielbasa, sliced into 1/2-inch (ish) rounds, potatoes, to large tomato, bell pepper, onion, Season All, vegetable oil
- Why You'll Love It: This simple and delicious kielbasa skillet is one of those quick and easy recipes that is really more of a concept than a recipe.
You don’t have to use a particular vegetable or even Polish sausage. I use turkey kielbasa these days, and hot dogs work in a pinch. I made the batch in these pictures on a Sunday afternoon and divided it into containers for quick lunches and breakfasts all week, and if you’re looking for more ways to use a package of sausage, here are my 10 easy kielbasa recipes for supper.
Why This Kielbasa and Potato Skillet Works
The potatoes go in first and get a 10-minute head start in the oil, so they’re nearly tender by the time the other vegetables and sausage join them. Once everything’s in, a lid and lower heat let the potatoes finish by steaming instead of scorching.
Kielbasa is already fully cooked, so it only needs to heat through and brown. I scoot the vegetables to one side of the skillet and give the sausage its own spot on the hot pan, which gets those browned edges that make every bite taste better.
Ingredients for Kielbasa and Potatoes
- Kielbasa: Turkey or pork kielbasa both work, or any smoked sausage you like.
- Potatoes: I don’t peel mine. The skins add color and texture, and it’s one less step. Red potatoes work well too.
- Season All: This all-purpose seasoned salt does a lot of the work here. The generic store brand is just as good as the name brand, and don’t be shy with it.
You’ll find the exact amounts in the recipe card below, but treat them as a guide. I change the vegetables up all the time.
Helpful Tips Before You Start
- Cut the potatoes into small, even pieces so they cook through in the skillet.
- Use a large skillet. Crowding the pan steams everything instead of letting the potatoes brown.
- Wilt in a handful of spinach or kale at the end if you want more greens.
- For a different flavor, whisk 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard and 1/2 teaspoon dried thyme and stir it in instead of the Season All.
How to Make Kielbasa and Potatoes in a Skillet
1Chop the Potatoes
Heat about 4 tablespoons of oil in a large skillet over medium-high heat while you wash and chop the potatoes into bite-sized pieces.
2Cook the Potatoes
Add the potatoes to the hot oil and cook for about 10 minutes, stirring often.
3Add the Vegetables
Chop the bell pepper, onion and tomato while the potatoes cook, then add them to the skillet and cook about 5 minutes more.
4Season Generously
Sprinkle the skillet generously with Season All and stir it in.
5Brown the Kielbasa
Push the vegetables to one side, add the sliced kielbasa to the empty side and let it heat through and brown for about 5 minutes, then stir everything together.
6Cover and Steam
Cover the skillet with a lid, lower the heat to medium-low and cook until the potatoes are fork-tender, 5 to 10 minutes.
7Season Again and Serve
Give it one more sprinkle of Season All and serve it warm. It’s just as good cold the next day.
What to Serve with Kielbasa and Potatoes
This skillet is a full meal on its own, but a crunchy side makes it feel like Sunday supper. A scoop of creamy homemade coleslaw or a bowl of creamy cucumber salad with dill adds something cool next to the hot skillet, and Southern fried cabbage with bacon is a natural match for smoked sausage.
For a traditional touch, top each serving with homemade sauerkraut. Leftovers keep in an airtight container in the fridge for up to three days, and they warm up in the microwave or on the stovetop.
Kielbasa and Potatoes FAQs
Is kielbasa already cooked?
Store-bought kielbasa is fully cooked and smoked, so in this skillet you’re really just heating it through and browning it, which takes about 5 minutes.
What is Season All?
Season All is an all-purpose seasoned salt blend with salt, paprika, onion, garlic, black pepper and celery seed. It’s inexpensive, the generic brands work just as well as the name brand, and I also use it on easy hamburger steaks.
Can I add cabbage to this skillet?
Sliced green cabbage is a good addition. Add it with the peppers and onions and give it a few extra minutes under the lid so it softens.
Kielbasa and Potatoes Skillet
Ingredients
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
- 1 medium to large tomato
- 1 large bell pepper
- 1 large onion
- 2-3 tbsp Season All
- 4 tbsp vegetable oil
Instructions
- Place oil in a large skillet and heat over medium-high heat while chopping the vegetables.4 tbsp vegetable oil
- Cut all vegetables into bite-sized pieces. Add potatoes to skillet and cook, stirring often, for about 10 minutes.6-8 medium potatoes
- Add all other vegetables and a generous sprinkling of Season All. Stir and cook for another 5 minutes.1 medium to large tomato, 1 large bell pepper, 1 large onion, 2-3 tbsp 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 5 minutes.16 ounces turkey kielbasa, sliced into 1/2-inch (ish) rounds
- Stir the contents of the 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 5 to 10 minutes more.
- Sprinkle with more Season All if you like (I like!) and serve.
Hi Christy. I made this for dinner last night using turkey kielbasa and it was terrific. After having two large servings, my husband announced his plans to have the leftovers with eggs tomorrow morning, (Saturday). Thanks for yet another delicious and easy recipe. Have a great weekend, Christy!
This was delicious – even when using what I had on hand (no tomato, Jane’s Krazy Mixed Up Salt for Season-all and Mild Italian Sausage for Kielbasa). Loved it – we thought scrambled eggs as a side would make a perfect breakfast-for-dinner meal.
So glad you liked it Michelle!! Isn’t it great how easy it is to change up?
Hi Christy, For years, I’ve used these exact same ingredients (sans the tomatoes, add carrots) to make a tasty stew. The order of operation is somewhat reversed: I brown the sliced Kielbasa in a little vegetable oil, then add chopped onion and cook until translucent. Add chicken broth (or water), followed by cut up potatoes & carrots. Season with salt & pepper and garlic powder. (I’m sure Season All would be wonderful, too.) Cook until the potatoes & carrots are tender, then about 15 minutes before serving, add chopped green bell pepper. Goes great with cornbread or homemade biscuits. Comfort food for those chilly days coming up!
This is an awesome dish. Definitely a keeper. Quick and easy. A-1 according to my family. Had it with Jiffy corn muffins.
Thank you for a healthy dose of humor. What a blessings!!!!! Your recipes are unassuming and hearty. I usually have most ingredients on hand. Making food delicious and simple is a gift
Thank you Kate!!!
I have been making a dish similar to this for years. My recipe did not include tomatoes, but that sounds great to me. My grandkids love it and fight over the leftovers.
I would love to hear what you think about the addition of tomatoes if you try it Jane!!
I want to make this dish – in fact, needed an idea for supper tonight. Howevrr, I cant eat tomatoes due to acid reflux. Ok, no problem to omit the maters. But , my picky hubby doesnt like bell pepper! ! Any good ideas for dubs and still taste good?
You could try it with all kinds of things Vivian, perhaps cabbage? Not sure what y’all may like so you will just have to play around with it 🙂
I add frozen peas to mine. You might like to change it up a bit and use frozen corn or carrots. Tastes good and gives a lot of color. This dish goes great with cole slow.
You could try zucchinis and mushrooms and/or bean sprouts.