This Kielbasa and Potatoes Recipe is such a classic combination, that it is sure to become a family favorite. Yes, it is a simple smoked Polish sausage recipe, but many of the best dishes are simple.
Of course, kielbasa and potatoes are such a natural pairing anyway. Not only is this easy kielbasa recipe satisfying, it is inexpensive to make too.
As an added bonus, with one pot preparation, cleanup will be a breeze.
I made this easy kielbasa recipe frequently for my late husband. Kielbasa and potatoes was pretty much his favorite among the kielbasa recipes I would prepare for him. The man loved his smoked sausage.
I still make the dish occasionally, but for me, I use the lower fat chicken or turkey kielbasa sausage rather than the pork or beef versions he preferred.
I like serving my kiebasa with sauteed broccoli rabe, while his preference was just to dig into a big bowl of the kielbasa and potatoes, sometimes with a splash of hot sauce on top of his dinner.
Kielbasa and Potatoes Recipe
I told you this kielbasa sausage recipe was easy now I will show you step-by-step in pictures.
You may want to skip this part if you are an experienced cook. Printable recipe card is right below.
Here are all the ingredients you need to make this easy kielbasa recipe:
- 1 pound of kielbasa sausage
- 1 1/4 – 1 1/2 pounds of potatoes* (chopped, no need to peel)
- 1/2 teaspoon of paprika
- 1/3 teaspoon of Kosher salt (or Sea salt)**
- 1/4 teaspoon of oregano or Italian seasoning
- 1 sweet onion, chopped
- 1 clove of garlic, minced
*Yukon Gold or Red Skinned potatoes
**if you only have regular table salt, reduce amount to 1/4 tsp
Directions:
Cut the sausage into slices roughly 1/3 to 1/2 inch thick.
TIP: Some brands have tougher casing than others. If after a couple slices it seems to be an issue remove it.
Place a large skillet over medium-high heat. Once hot, add the slices. Fry the kielbasa for approximately 6 minutes, until browned, but still moist.
Scoop out the sausage into a bowl, but leave the rendered fat in the pan.
Add the potatoes, paprika, salt and oregano to the skillet.
Toss with the leftover fat from the smoked sausages.
Reduce heat to medium-low. Cover and stir every couple minutes for 15 minutes.
Add the onions and garlic. Stir and cover. Continue cooking, stirring every few minutes for another 10 minutes.
Now add the sausage back to the pan. Stir and cover. Cook for about 4 minutes to reheat the sausage and meld the flavors.
Check to ensure potatoes are fully cooked before serving. If they aren’t tender, cook a little longer, stirring regularly.
Season with salt and pepper to taste.
Serve as is, with a vegetable side or even for breakfast with some eggs.
Recipe Tips and Variations
Since this recipe was originally published back in 2011, many have shared their own versions, tips and additions.
Additions:
- peppers – by far the most popular addition to this dish. Add sliced sweet bell peppers when you add the onions and they should come out just right.
- sauerkraut – this came in a close second, many add it. Personally, I’d add it close to the end of cooking.
- cabbage – nearly as popular as the fermented sauerkraut is cabbage. I’d add this in midway through cooking. Some fry is up with the kielbasa, then add it back in at the end with the sausage.
- Broccoli, carrots, corn and even noodles were added, by some adventurous readers. They seemed pretty happy with the results too.
Tips:
- Use Yukon Gold or Red Skinned potatoes. Russet are likely to break up during cooking.
- No I do not add water. I feel it interferes with the frying. Once the steam from the potatoes themselves starts to get exhausted, the onions are added, which release more water. If your stove runs a little hotter, you may find you need a little.
- Turkey or chicken kielbasa will not release enough oil to fry the potatoes. Supplement with a tablespoon of classic olive oil, avocado oil or ghee.
- I haven’t done this but a few readers precooked their potatoes in the microwave to cut down on cook time. It might be worth a try if you are on a time crunch.
Pan fry this easy kielbasa skillet dinner yourself and don’t be afraid to toss in a little something extra if you like. Even when you mix it up a bit this is still an easy dinner that screams comfort food.
- 16 oz. kielbasa sauasage
- 1 1/4 pounds potatoes 5 medium sized
- 1 Vidalia onion , chopped
- 1/2 tsp. paprika
- 1 clove garlic minced
- 1/3 tsp. Kosher salt
- 1/4 tsp. oregano or Italian seasoning
- Preheat skillet on med-high heat.
- 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 add the kielbasa back into the pan mix in and all cook for 4 minutes.
Recipe Video
*A reader (on Pinterest) suggested microwaving the potatoes until nearly done, then cutting and frying with the kielbasa, to cut down on cooking time. Since, we all seem to be regularly in a time crunch, to feed our families, I wanted to add her suggestion. She said it worked out well. *Peppers are also a popular addition to many kielbasa and potato recipes. I usually serve a salad or cooked greens along with mine.
Donna Horobin says
I see you say not to use Russet Potatoes. Can I use anyway as that is all I have right now?
Robin Gagnon says
Yes, the potatoes will be more prone to breaking up, that’s all.
Jason says
Quick, easy and delicious. My son who usually won’t eat potatoes kept coming back for more.
Robin Gagnon says
The Kielbasa does seem to make them better doesn’t it. Thanks and stay safe 🙂
Heather says
Is this recipe only for kielbasa that’s pre-cooked? I get raw, fresh kielbasa from a butcher and I’m wondering if I follow the same steps. I’m new to cooking, so hoping it’s not a dumb question. Thank you!
Robin Gagnon says
Typically it is smoked, but as long as you cook it through there should be no issue. Your fresh from butcher kielbasa will probably be even better!
Denise says
This was a hit!! The only thing I did differently; I cooked the onions and garlic directly after the kielbasa as my DH only likes onions if they are completely translucent. I removed the onions and garlic to the kielbasa and then fried the potatoes before mixing everything together. His comment: “This is a keeper!”