Prep/Total Time: 30 mins | Servings: 4
This all-in-one meal effortlessly steals the show for the most hearty home-style meal! Looks and tastes so perfect for a home-cooked weeknight meal for the family.
Ingredients
1 lb red potatoes (3-4 medium), cut into 1” pieces
3 tbsp water
2 tbsp brown sugar
2 tbsp cider vinegar
1 tbsp Dijon mustard
1-1/2 tsp minced fresh thyme or 1/2 tsp dried thyme
1/4 tsp pepper
1 tbsp olive oil
1/2 c. chopped onion
3/4 lb smoked kielbasa or Polish sausage, cut into 1/4” slices
4 c. fresh baby spinach
5 bacon strips, cooked and crumbled
How to make Potato Kielbasa Skillet
Step 1: In a microwave-safe dish, place the potatoes. Cover and microwave for about 3 to 4 minutes on high until tender. Drain when done.
Step 2: In the meantime, combine the brown sugar with vinegar, mustard, thyme, and pepper. Heat a large skillet over medium-high heat. Add the onion and kielbasa once the oil is hot and saute until the onion is soft.
Step 3: Add the potatoes to the skillet, cook and stir for about 3 to 5 minutes until lightly brown. Add the brown sugar mixture, stir, and bring the mixture to a boil. Decrease the heat and allow the mixture to simmer for about 2 minutes, uncovered while stirring occasionally. Add the spinach and stir until wilted before stirring in the bacon.
Tips:
The kielbasa has already been smoked and pre-cooked so when cooking, you are just heating it back up/or browning.
Once the kielbasa reached a temperature of between 168 degrees F and 174 degrees C, it is already done.
Sauerkraut dishes pair perfectly with kielbasa. For this recipe, you can swap kielbasa for the Italian sausage links or enjoy kielbasa alongside sauerkraut latkes.
There is not much of a difference between Polish sausage and kielbasa. In reality, Kielbasa is the Polish word for sausage. But kielbasa normally has a more noticeable garlic flavour and is lightly smoked.
Nutrition Facts:
1-1/2 cups: 472 Calories | 31g Fat (10g saturated fat) | 66mg Cholesterol | 873mg Sodium | 31g carbohydrates (10g sugars, 3g fibre) | 17g Protein.
Ingredients
- 1 lb red potatoes (3-4 medium), cut into 1” pieces
- 3 tbsp water
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 1-1/2 tsp minced fresh thyme or 1/2 tsp dried thyme
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1/2 c. chopped onion
- 3/4 lb smoked kielbasa or Polish sausage, cut into 1/4” slices
- 4 c. fresh baby spinach
- 5 bacon strips, cooked and crumbled
Instructions
Step 1: In a microwave-safe dish, place the potatoes. Cover and microwave for about 3 to 4 minutes on high until tender. Drain when done.
Step 2: In the meantime, combine the brown sugar with vinegar, mustard, thyme, and pepper. Heat a large skillet over medium-high heat. Add the onion and kielbasa once the oil is hot and saute until the onion is soft.
Step 3: Add the potatoes to the skillet, cook and stir for about 3 to 5 minutes until lightly brown. Add the brown sugar mixture, stir, and bring the mixture to a boil. Decrease the heat and allow the mixture to simmer for about 2 minutes, uncovered while stirring occasionally. Add the spinach and stir until wilted before stirring in the bacon.
Notes
The kielbasa has already been smoked and pre-cooked so when cooking, you are just heating it back up/or browning. Once the kielbasa reached a temperature of between 168 degrees F and 174 degrees C, it is already done. Sauerkraut dishes pair perfectly with kielbasa. For this recipe, you can swap kielbasa for the Italian sausage links or enjoy kielbasa alongside sauerkraut latkes. There is not much of a difference between Polish sausage and kielbasa. In reality, Kielbasa is the Polish word for sausage. But kielbasa normally has a more noticeable garlic flavour and is lightly smoked.
