Ingredients
- Kielbasa sausage: 14 oz, sliced into ½-inch rounds.
- Yukon gold potatoes: 1.5 lbs, thinly sliced or cubed.
- Red bell pepper: 1, sliced.
- Yellow bell pepper: 1, sliced.
- Red onion: 1 medium, sliced.
- Olive oil: 2 tablespoons.
- Garlic: 2 cloves, minced.
- Smoked paprika: 1 teaspoon.
- Salt and pepper: To taste.
- Butter (optional): 1 tablespoon, for finishing.
- Fresh parsley or thyme: Chopped, for garnish.
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add kielbasa slices and brown for 4–5 minutes. Remove and set aside.
- Add another tablespoon olive oil. Add potatoes, season with salt and pepper, cover and cook for 8–10 minutes, flipping occasionally until golden and tender.
- Add bell peppers and red onion. Cook 5–6 minutes until softened and lightly browned.
- Stir in garlic and smoked paprika. Cook for 1 more minute.
- Return kielbasa to skillet. Toss to combine and cook 2–3 minutes until heated through. Stir in butter if using.
- Garnish with chopped parsley or thyme. Serve hot.
Notes
- Swap potatoes with cauliflower for a low-carb version.
- Add red pepper flakes for spice.
- Use pre-cooked or leftover roasted veggies to save time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 65 mg