This single-pan kielbasa and potato dish got rid of some sausage left over from Easter, as well as a half-bag of frozen corn in our freezer
Mark Guydish | For Times Leader
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Ingredients for a kielbasa and potato dish. The seasoned spuds went well with the sausage, and probably would be a fine side dish for many other meats.
Mark Guydish | For Times Leader
As noted in last week’s story about red beet horseradish, we set a lot of dishes on the table for the Easter feast, so many in fact that minutes from inviting all to sit down, I realized we had forgotten two rings of kielbasa in the fridge. The distinctive sausage was an annual addition to the Easter basket mom used to take to church each Holy Saturday to get blessed.
I did a quick online search on how to microwave it, cut one ring in four pieces and zapped it for 3-4 minutes, turning it once. This worked great, though I suggest following MT’s belated advice to poke a few holes in the skin with a fork to let any fat out as it heats. MT then cooked the second ring on the stove top, serving it late into the meal.
With ham, kielbasa and so many sides, we had substantial kielbasa remaining. Later in the day, some of our remaining guests ate a good chunk of it for supper. Still, enough kielbasa remained to try this dish a few days later.
It’s simple and pretty quick, especially if the kielbasa was already cooked once. I took a minute or so to slightly brown each side of the circular slices (rather than the six minutes recommended). One shortcoming of having already cooked it is that there was virtually no rendered fat (we favor relatively lean stuff to begin with). I had used some olive oil right from the start, and kept adding more as the meat and potatoes started sticking to the pan. Keep oil on hand if you make it, and consider using a non-stick pan.
That said, the seasoning for the potatoes went well with the garlic and spices in the kielbasa. In fact, I suspect if you just made the potatoes in some oil it would be a terrific side for a lot of dishes.
One note: We didn’t have Yukon Gold or red potatoes on hand. MT had bought a bag of reds, but used them all in the well-received potato salad she wrote about last week (you can see my nuked kielbasa in the background of her photo of the salad). We did have some russets on hand, and I used them, though I did peel them as their skins are thicker than the gold or red spuds.
Dobru chut!
Kielbasa and potatoes (momfoodie.com)
1 pound kielbasa sausage
1 ¼ – 1 ½ pounds Yukon Gold or red skinned potatoes (chopped, no need to peel)
½ teaspoon paprika
⅓ teaspoon kosher salt (or sea salt)
¼ teaspoon oregano or Italian seasoning
1 sweet onion, chopped
1 clove garlic, minced
Heat skillet on medium-high. Cut the kielbasa sausage into slices, and drop in the heated pan. Stir while frying.
As kielbasa is browning, chop the onion and potatoes.
Once the sausage has browned for approximately 6 minutes, scoop it out and put aside. Much of the fat will have rendered. Make sure to leave grease in the pan.
Dump the chopped potatoes into the hot skillet with the kielbasa grease. Add the paprika, salt and oregano. Stir to coat in the fat and reduce the burner to medium to medium-low. Cover.
Brown the potatoes for 13 minutes, stirring regularly.
Add the onions and garlic. Cook for about 12 minutes. Covered, but stirring regularly.
Once the potatoes have softened and onions are cooked mix the kielbasa back into the pan and cook for 4 minutes to heat through for serving.
