Prep 15 mins
Cook 15 mins
My father LOVED Kielbasa and used it in many dishes. Sometimes he didn't even warm it up and just ate it straight from the Hillshire packaging (eek). However, this was one of his favorite dishes to make for parties and such. As a kid, I didn't like all the peppers and onions, but I love it now. It's a simple dish and a generic dish but it reminds me of my Pops.
- Slice Kielbasa into coins.
- Parboil potatoes in salted water and set aside when done (do not overcook; you want them to finish cooking in the pan with the rest of the junk).
- While potatoes are parboiling, chop the onions and bell peppers however you like; I slice the onions and chop the peppers into about 1/2 inch squares.
- Fry Kielbasa until heated through and darkened.
- Remove from pan and keep warm.
- Add oil and butter to Kielbasa drippings and bring up to heat.
- Add and slightly caramelize the onions, adding the peppers as onions begin browning.
- Continue cooking until peppers start caramelizing (onions should be nice and brown by then).
- Add potatoes and cook until the potatoes are near done.
- Add cooked Kielbasa and cook until the dish is warmed through.
- Plate it up and eat it up!