Kielbasa and Potatoes Recipe
Smoky, golden, and crispy in all the right places — this kielbasa and potatoes recipe comes together in one skillet in under 30 minutes. Budget-friendly, deeply satisfying, and endlessly flexible for whatever you have in the fridge.
Equipment
- Large Cast Iron Skillet
- Cutting Board
- Chef Knife
Ingredients
The Kielbasa
- 14 oz smoked kielbasa sausage sliced into 1/2-inch rounds
- 1 tsp olive oil only if using a very lean kielbasa variety
The Potatoes
- 1.5 lbs Yukon gold potatoes diced into 1/2-inch cubes, no need to peel
- 1/2 tsp salt
- 1/4 tsp black pepper
The Aromatics and Seasoning
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme
- 1 tbsp olive oil
- 2 tbsp fresh parsley chopped, for garnish
- 1 tsp whole grain mustard optional, stirred in at the end
Instructions
- Dice the Yukon gold potatoes into even 1/2-inch cubes. No need to peel. Pat dry with a paper towel and set aside.
- Heat a large cast iron or stainless steel skillet over medium-high heat. Add the kielbasa slices in a single layer and do not move them for 2 to 3 minutes until deeply golden on the bottom. Flip once, cook for 2 more minutes, then transfer to a plate. Leave all the rendered fat in the pan.
- Add olive oil to the pan if needed. Add the diced potatoes, season with salt, pepper, and smoked paprika, and spread into a single layer. Cook over medium heat for 10 to 12 minutes, stirring occasionally. Add the sliced onion halfway through and let it soften and caramelize alongside the potatoes. Add the minced garlic in the last 2 minutes of cooking.
- Return the browned kielbasa to the pan. Add the dried thyme and toss everything together. Cook for another 2 to 3 minutes until everything is heated through and well combined.
- If using whole grain mustard, stir it in now. Taste for seasoning, garnish with fresh chopped parsley, and serve directly from the pan.
Notes
Tips: For crispy potatoes, dry them after dicing, do not crowd the pan, and resist the urge to stir constantly — let them sit in contact with the hot surface long enough to build a crust. Turkey kielbasa works well as a lighter swap but renders less fat so add a little extra olive oil. Store leftovers in an airtight container for up to 4 days and reheat in a skillet with a drizzle of olive oil for best results.