After traveling for a week, eating out constantly and stopping at Chick-fil-A way too often on the road, my husband and I were ready for a home cooked meal.

Today is catch up day for me so I’ve been running errands, sorting a week of mail and bills, and rearranging the furniture to get ready to put up the Christmas tree… I’m pooped!

All of the sudden, dinner time is upon me and I need to get something ready fast!

This kielbasa potato skillet is a great one-pot wonder.  It comes together very quickly, it’s super easy, and fast to clean up.

Let’s face it ladies, you can’t go wrong with a meal of sausage, bacon, and potatoes.  I mean, what guy isn’t going to love that?  In fact, they love it so much you won’t hear one complaint about the fact that you added some of that “yucky, green stuff” in the meal.  The flavor from the sauce is sweet and really rounds out the saltiness of the sausage and bacon.  I made the skillet a bit healthier by using turkey smoked sausage instead of pork sausage.

My hubby loved, loved, loved it and ate every last bite.  It’s a KEEPER.

Kielbasa Potato Skillet

  • 1 pound red potatoes, cubed
  • 3 tablespoons water
  • 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 cups fresh baby spinach
  • 5 bacon strips, cooked and crumbled

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
Recipe Source:  Taste of Home
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