This quick and easy Kielbasa and Potatoes Recipe is the perfect one-dish weeknight dinner. The whole family will love this flavorful combination, made with simple ingredients, including red potatoes, onion, garlic, and flavorful kielbasa sausage.
This kielbasa and potatoes recipe is a family favorite. Plus, it’s one of the easiest recipes you’ll ever make! Perfect for busy weeknights, both kids and adults alike love the crispy potatoes and flavorful smoked sausage. You can even sprinkle with a little cheddar cheese for a yummy, cheesy finish.
What is Kielbasa?
Kielbasa is a type of sausage that is a staple of Polish cuisine. The word “kielbasa” is Polish for “sausage.” It comes in many varieties and can be made from pork, beef, turkey, lamb, or a combination, and it usually contains garlic and other spices. It can be smoked, fresh, or dried and is often enjoyed grilled, fried, boiled, or steamed. In the United States and other countries, the term “kielbasa” is often used to refer specifically to smoked sausage, but in Poland, it is a general term that refers to all types of sausage.
How to Make Kielbasa and Potatoes
1. Brown the Potatoes: In a large pan or skillet, melt half of the butter and heat half of the olive oil over medium to medium-high heat. Add the chopped potatoes and let them cook, without stirring, for 4-5 minutes or until golden brown. Stir the potatoes and continue to cook for an additional 10-15 minutes, stirring occasionally. Remove the potatoes from the skillet and set aside.
2. Sauté the Onion: Set the same pan or skillet over medium heat. Add the remaining butter and olive oil. Once the butter has melted, add the onion and cook until softened. Then add the garlic, salt, and pepper and cook for 30 seconds or until fragrant.
3. Add the Sliced Kielbasa: Cook the kielbasa with the onions until it starts to caramelize, about 5 minutes.
4. Cook Everything Together: Return the potatoes to the skillet and cook for an additional 10-12 minutes, stirring as needed to prevent burning.
5. Garnish and Serve: Once the potatoes are fork tender, remove the skillet from heat and serve with freshly chopped parsley for garnish if desired.
Optional Additions and Substitutions
This recipe would taste great with the following additions:
- Chopped bell pepper
- Shredded cabbage
- Green beans
- Cauliflower florets
- Red pepper flakes (for heat)
If you don’t have the ingredients listed, try some of the following substitutions:
- Italian sausage or Bratwurst
- Russet potatoes or baby potatoes
- Garlic powder (about one-half of a teaspoon for this recipe)
Storage and Leftovers
Storing and Freezing: Allow leftovers to cool to room temperature before transferring to an airtight container. Keep stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze leftover kielbasa and potatoes. Cool first, then transfer them to an airtight container or freezer bag. Transfer to the freezer for up to 2-3 months.
Reheating: If the leftovers are frozen, thaw them in the refrigerator overnight before reheating. Once thawed, you can reheat them in the microwave, oven, or on the stovetop. Stir occasionally to ensure even heating.
More One Pan Dinners,
- Creamy Coconut Milk Chicken Recipe
- American Goulash Recipe
- One Pan Creamy Spinach Artichoke Chicken Recipe
- Easy Mexican Quinoa Casserole Recipe
- Ground Turkey Pasta Recipe
If you try making this Kielbasa and Potatoes Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Kielbasa and Potatoes
- Melt half of the butter and heat half of the olive oil in a large skillet set over medium heat.
- Add the potatoes to the skillet and cook for 20 minutes or until the potatoes have softened and started to turn golden brown. Stir every 3-4 minutes to ensure even cooking. Remove the potatoes from the pan and set aside.
- Return the same skillet to medium heat and add the remaining butter and olive oil. Sauté the onion for 3 minutes until softened. Add the garlic, salt, and pepper and cook for 30 seconds or until fragrant.
- Add the sliced kielbasa sausage to the skillet. Stir and cook until it starts to caramelize, about 5 minutes.
- Return the potatoes to the pan and cook for 10-12 more minutes over medium-high heat, stirring occasionally, allowing everything to crisp up.
- Once the potatoes are fork tender, remove the skillet from heat and serve with freshly chopped parsley for garnish if desired.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.
- Optional additions: mushrooms, bell peppers, sauerkraut
- This recipe can also be made with Italian sausage
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)