Make a surprisingly easy meal in one skillet with a package of kielbasa and some kitchen staples.
One-pan meals are my favorite dinners, as they reduce the time spent cleaning up. Besides, they often feature protein, vegetables, and some form of starch, so that nothing else is needed for a satisfying and delicious meal. That is certainly true about this kielbasa skillet. It’s short on effort but big on flavor. Not only do you get the savory goodness of kielbasa, but with garlic powder, onion powder, and oregano, every bite reminds your taste buds that subtle flavors can really come alive.
Perhaps my favorite reason for liking skillet meals is that you don’t have to worry if you are short on one ingredient. Anything goes with one-pan skillets. Even the kielbasa is easy to swap for little sausages. I like to use turkey kielbasa when I make this dish, but you can opt for pork or beef. Those mini cocktail weenies are also great, as are plant-based sausages if you want to make a vegetarian or vegan version of this recipe.
One of the things that I’ve found important is to use a large skillet. Otherwise, if it’s too small, you’ll find that the potatoes don’t brown properly. Steamed potatoes just don’t taste the same in this dish. Cook your potatoes in batches, if necessary, so you don’t crowd the pan. I also like caramelized onions, so I sometimes add them to the skillet before the potatoes and let them cook for a while first.
You can save time by doing some of the preparation ahead. For example, you can partially cook the potatoes the day before and refrigerate them in an airtight container until ready to use. The broccoli and kielbasa can also be cut and sliced the day before. That way, once you are ready to prepare the dish, it will only take about 25 minutes to get dinner on the table.
Tasty recipe variations
I tend to make dishes with whatever I have on hand, and since I rarely have white potatoes, I often use sweet potatoes in my skillet meals. Sweet potatoes bring a whole different flavor profile to the kielbasa skillet, and are also great when used in combination with white potatoes. Idaho, yellow, or red potatoes will work in this dish, too. For a low-carb version, omit the potatoes entirely and substitute chopped butternut squash, zucchini, yellow squash, cabbage, cauliflower, or carrots. All these vegetables work great in this recipe. You can also add bell peppers (any color), mushrooms, kale, spinach, corn, green beans, and frozen peas. Vidalia or red onions are equally good instead of yellow onions. Or you can use leeks for a delightful change.
Don’t let your creativity end with the veggies. Spice things up with some crushed red pepper flakes, hot smoked paprika, or a few drops of hot sauce. Add one half-teaspoon of Italian seasoning and sprinkle on some shredded mozzarella cheese before serving. Or try one half-teaspoon each of cumin and chili powder for a south-of-the-border taste. Shredded cheddar is a great option when going Tex-Mex!
How do I store leftovers?
Allow leftovers from the kielbasa skillet to cool to room temperature before refrigerating them in an airtight container for up to 3 days. Remember to leave them out no longer than 2 hours to prevent bacterial growth. I don’t recommend freezing leftovers, since cooked potatoes don’t hold their texture well when frozen and thawed. Reheat leftovers in a 350°F oven, on the stovetop over medium heat, or in the microwave until warm. This dish is also good cold.
Serving suggestions
You don’t need to serve much with this kielbasa skillet, as it is a hearty and tasty meal on its own. However, I highly recommend including a tangy Sauerkraut Salad or some Red Cabbage Sauerkraut. Toast up some Dutch Oven Bread to serve on the side. I love mustard with this dish, and this Dijon Mustard Recipe will top any jarred version you can buy at the store. This Cherry Fluff Recipe is an ideal way to end the meal.
Kielbasa Skillet
Ingredients
Instructions
Nutrition
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