American
Kielbasa & Potato Skillet
Crisp-edged potatoes and smoky kielbasa are skillet-browned with sweet onion, whole-grain mustard, and fresh parsley.
4 servings · 8 minutes prep · 22 minutes cook
Ingredients
Main
- 1 lb, cut into 1/2-inch cubes
- 1 tbsp
- 1 tbsp
- 12 oz, fully cooked and sliced 1/2 inch thick
- 1 medium onion, thinly sliced
- 1/2 tsp, preferably Diamond Crystal
- 1/2 tsp
- 1 tsp
- 1 tbsp
- 2 tbsp, chopped
Directions
Method
- Put yukon gold potatoes and water in a covered 12-inch skillet. Cook over medium-high heat for 5–6 minutes, stirring once, until the potatoes are barely tender. Uncover and let the remaining moisture evaporate.
- Add neutral oil and kielbasa, spreading both into a single layer. Brown undisturbed for 4 minutes, then turn the kielbasa and potatoes. Add yellow onion, kosher salt, black pepper, and smoked paprika. Cook for 7–9 minutes, stirring selectively to preserve contact with the pan, until the potatoes are tender, the kielbasa is browned, and the onion is soft.
- Remove the skillet from the heat and fold in whole grain mustard and parsley. Serve once the fully cooked kielbasa has reheated to 165°F.
