Prep 15 mins
Cook 20 mins
This one-pot, easy dish is warm and satisfying. Serve with a crisp green salad. I use yukon gold potatoes, but any potato will work.
- Heat oil in a large skillet over medium-high heat.
- Add potatoes, onions, garlic, and pepper. Fry until potatoes are golden and onions are translucent, about 8 minutes.
- Add kielbasa and cook 1-2 minutes until warm.
- Add broth and cover skillet with lid. Lower heat to medium-low. Cook until broth is mostly evaporated, 5-10 minutes, and potatoes are tender. Be careful not to overcook the potatoes.
- If potatoes are not done and broth has evaporated completely, add more chicken broth and continue to cook until potatoes are tender.
Wunderful gut food !! So easy and so flavorful ~ I used smoked turkey kielbasa, peeled red potatoes and I threw 1/4 head chopped cabbage in at the last minute cuz it sounded good. Definite comfort food and great for a busy week-night dinner. Into the keeper comfort food cookbook! Thanks for posting ~ made for ZWT 6 ~ GERMANY/BENELUX REGION.
Very tasty and easy as well. I only used one potato because I was just looking for a recipe to use it up, but it was still very good.
I too have made this for years with one small addition of shreaded cabbage in porportion to the potatoes, covered it and let it make it's own liquided as it cooked, no oil, I also swithched off the sausage to what ever happened to be on hand but our favorite is smoked. We are garlic lovers so had to add that and celery seed also. A very good comfort dish and easy to throw together, I use red skinned baby potatoes so they don't need to be peeled (I'm lazy)