Hillbilly Hungarian's Note:
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.
My Private Note
Units: US | Metric
- 1Slice Kielbasa into coins.
- 2Parboil 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).
- 3While 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.
- 4Fry Kielbasa until heated through and darkened.
- 5Remove from pan and keep warm.
- 6Add oil and butter to Kielbasa drippings and bring up to heat.
- 7Add and slightly caramelize the onions, adding the peppers as onions begin browning.
- 8Continue cooking until peppers start caramelizing (onions should be nice and brown by then).
- 9Add potatoes and cook until the potatoes are near done.
- 10Add cooked Kielbasa and cook until the dish is warmed through.
- 11Plate it up and eat it up!
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Nutritional Facts for Kielbasa N Junk
Serving Size: 1 (259 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 343.9
- Calories from Fat 205
- Total Fat 22.8 g
- Saturated Fat 8.8 g
- Cholesterol 86.0 mg
- Sodium 1381.6 mg
- Total Carbohydrate 19.0 g
- Dietary Fiber 2.9 g
- Sugars 3.7 g
- Protein 16.5 g