Classic Kielbasa and Potatoes Skillet
A hearty, flavorful one-pan meal featuring smoky caramelized sausage, crispy-edged potatoes, and sautéed peppers and onions. Perfect for a fast and comforting weeknight dinner.
Ingredients
- 4 tbsp Olive oil Extra virgin preferred; divided
- 1 1/2 lbs Baby red potatoes Approximately 10 potatoes, quartered (keep skins on)
- 1/2 tsp Kosher salt For potato seasoning
- 1/4 tsp Black pepper For potato seasoning
- 2 pkgs Kielbasa or smoked sausage 13.5 oz each, sliced into 1/2-inch rounds
- 1 cup Yellow onion Minced
- 1 Red bell pepper Cut into 1/4-inch strips
- 2 tsp Italian seasoning Dried blend
- 1/2 tsp Garlic Minced fresh
- 1/2 tsp Red pepper flakes For heat
- 1/4 cup Chicken stock Or broth
- 1 tsp Hot sauce Use your preferred brand
- Fresh parsley Garnish, finely chopped
- Parmesan cheese Garnish, shredded or grated
Instructions
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add quartered potatoes and season with salt and pepper. Cover and cook for 12 minutes, stirring occasionally, until fork-tender and browned. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the kielbasa rounds and sauté until browned and caramelized on both sides.
- Add the minced onion, bell pepper strips, Italian seasoning, garlic, and red pepper flakes to the skillet with the sausage. Sauté for 3 to 4 minutes until veggies are softened.
- Pour in the chicken stock and hot sauce. Stir well to deglaze the pan, scraping up any browned bits. Simmer for 1-2 minutes until the liquid reduces.
- Add the cooked potatoes back into the skillet. Toss everything together until warmed through and coated in the sauce.
- Serve immediately topped with fresh parsley and shredded Parmesan cheese.
Notes
For the best results, use a cast iron skillet to get deep caramelization. Ensure potatoes are cut to a uniform size for even cooking. If potatoes aren't softening, add a splash of water and cover to steam for a few extra minutes.