Potato Kielbasa Skillet

"A very hearty, tasty supper. This is very easy to make and a real pleaser."
 
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photo by pate g. photo by pate g.
photo by pate g.
photo by SharonChen photo by SharonChen
photo by Alicia O. photo by Alicia O.
photo by SharonChen photo by SharonChen
photo by Sharlene~W photo by Sharlene~W
Ready In:
28mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In dutch oven, brown potatoes, kielbasa, onion and peppers in oil.
  • Add seasonings and water.
  • Bring to a boil.
  • Cover tightly and cook for 20 minutes on low, stirring occasionally.
  • Uncover and put cheese on top.
  • Simmer until cheese is melted.

Questions & Replies

  1. Fresh or dried basil?
     
  2. What changes need to be made to make this recipe in a glass baking dish, in a regular oven?
     
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Reviews

  1. My whole family LOVED this! It was surprisingly easy to make. I used fresh basil and oregano, I also used a few american cheese slices and some colby jack shreds. I also used red potatos and left the skin on. My DH added red pepper flakes to his and said it had a cajun flair.
     
  2. This was very, very good!! We love kielbasa, so this recipe was right up our ally. Now, one point - I'm not sure what "American Cheese" is - so we used grated mild cheddar - it turned out wonderful. Thanks for posting!
     
  3. Great! I used less potatoes(don't like to peel) and also used 1 cup chicken broth instead of water. I didn't add the cheese because my husband comes home late, so instead I spooned out the portions into bowls and added cheese then threw them in the microwave for 30 seconds when we were ready to eat. I even liked this recipe and I'm not a big fan of kielbasa.
     
  4. This is a very good supper!! For the cheese, I laid slices of Kraft singles on top. Yummy!!
     
  5. Delicious! Thanks for the recipe.
     
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Tweaks

  1. 1.5 cups = 12 oz. Beer comes in a 12 oz bottle. Coincidence? I think not. I used beer instead of water and it was definitely what the kielbasa was asking for. I like my recipes a little more precise... a large potato can vary tremendously depending on the type you're using. I decided to use 3 lbs, which was only 3 large russet potatoes. I think the potato/kielbasa ratio was pretty good with this measure, although I might have liked just a touch more kielbasa. All the kielbasa in my grocery store came in 12 oz packages, not 16 oz. So I had to dip into a second package to get 1 lb... very annoying. There was a bit too much liquid... I may have to take a few hits off my beer before I poor it in! I used olive oil instead of vegetable oil, cheddar instead of American and I got 6 servings, not 4. Oh yeah, the recipe doesn't specify, but the oregano and basil measures are for dried herbs; use a tablespoon each if you use fresh.
     
  2. I used cubed hash browns, thawed. I also added some thinly sliced cabbage I had in the fridge, and used beef broth instead of water.
     
  3. I use sliced canned potatoes and Monterey Jack cheese.
     
  4. I drained most of the water after I boiled it then added cheddar cheese which made it creamier. My family loved it.
     
  5. My kids and I loved this recipe. We took some other reviewers suggestions and we use 2 cups of chicken broth instead of the water and we use mild cheddar cheese. Thank you for a great recipe!!
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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