Here’s a simple, hearty Kielbasa and Potato Skillet — one pan, big flavor, and perfect for a weeknight dinner.
🥔 Kielbasa & Potato Skillet
Ingredients
- 1 lb Kielbasa, sliced into ½-inch rounds
- 1½ lbs baby potatoes (or Yukon gold), diced small
- 1 small onion, sliced
- 1 bell pepper, sliced (optional)
- 2–3 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme (or Italian seasoning)
- Salt & black pepper to taste
- ¼ cup chicken broth (or water)
- Fresh parsley (optional garnish)
Optional add-ins:
- ½ teaspoon red pepper flakes
- 1 cup shredded cheddar
- 1 tablespoon Dijon mustard
- 1 cup chopped green beans or broccoli
Instructions
- Par-cook the potatoes
To speed things up, microwave diced potatoes for 4–5 minutes (covered) until slightly tender. - Brown the kielbasa
Heat 1 tablespoon oil in a large skillet over medium heat.
Add kielbasa and cook 3–4 minutes per side until browned.
Remove and set aside. - Cook potatoes & veggies
Add remaining oil to the pan.
Add potatoes, onion, and bell pepper.
Season with paprika, thyme, salt, and pepper.
Cook 8–10 minutes, stirring occasionally, until golden and tender. - Add garlic
Stir in garlic and cook 30 seconds. - Combine & steam finish
Return kielbasa to the skillet.
Add chicken broth, cover, and cook 3–5 minutes until everything is heated through and potatoes are fully tender. - Serve
Garnish with parsley or sprinkle cheese on top and cover briefly to melt.
🔥 Flavor Boost Options
- Stir in a spoonful of Dijon at the end.
- Add a splash of apple cider vinegar for brightness.
- Top with a fried egg for a breakfast-style version.
If you’d like, I can give you:
- A sheet pan (oven) version
- A creamy version
- A cabbage & kielbasa variation
- Or a lighter, lower-calorie version 😊
