This is one of those 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 have polish sausage, you can use weenies instead even use those little faux weenies, the vegetarian or soy ones if you like.
No matter what you have on hand and end up using, this 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.
Confession time: It’s Tuesday. No one ate this but me, and all of the containers are empty 🙂
The ingredients I’m using today are pretty standard for me: Potatoes, bell pepper, tomato, onion, kielbasa (I prefer whatever brand is on sale when I buy it!), and Season All. You’re also going to need a little bit of vegetable oil.
Now Season All is a big player in this dish. It’s a great all purpose seasoning that is surprisingly cheap (I even use generic brands and like them just as well) that contains salt, chili pepper, black pepper, celery seed, onion powder, paprika, garlic, etc. It’s great for pretty much all things, thus the name. A lot of people run around squawking* about how they would never use Season All because it has MSG but it doesn’t. It even says so clearly on the bottle: “No MSG”. I don’t know if it used to have MSG or not (I have no serious issues with MSG) but I know it sure doesn’t now. Like 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. I believe this big bottle costs around $2.00 and I use the mess out of this stuff.
*Squawking – the act of going around complaining about a problem with a product that doesn’t actually exist.
Next time you make a hamburger steak, give the patty a good sprinkling…both sides 🙂
To start with, pour a little oil in 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. Those skins have lots of good stuff in them and I like having them on there.
Cook these for about ten minutes, stirring often.
Add all of your other vegetables, which you chopped right skippy like while your taters were cooking because you’re all efficient with your time like that.
To be really efficient, you could have chopped those and washed some dishes but there ain’t no sense in overtaxing yourself…
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 skillet with Season All. I probably use about a tablespoon or so, all told. It’s up to you. You can always add more if you want to but 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 and 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 kindly 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 makes a great supper, breakfast, lunch, brunch, or linner and is great to eat at the table, in the recliner, on the porch, or even in the car if you have the good sense to call shotgun!
- 16 ounces Kielbasa or Polish Sausage, sliced into ½ 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 tablespoons vegetable oil
- Please oil in large skillet and heat over medium high heat while chopping vegetables.
- Cut all vegetables into bite sized pieces. Add potatoes to skillet and cook, stirring often, about ten minutes. Add all other vegetables and a generous sprinkling of Season All. Stir and cook another five minutes.
- Push veggies to the side of the skillet and place sliced kielbasa in empty side. Cook, stirring every now and then, for about five minutes.
- 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 potatoes are fully tender, 5-10 minutes more. Sprinkle with more Season All if you like (I like!) and serve.
“To get going, Get going.”
~Tom Peters. Submitted by Cathy Kelley. Click here to submit your favorite quotes.Yum