Kielbasa, Potato, and Onion Skillet

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.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 1⁄2 lb kielbasa, diced
• 4  large yukon gold potatoes, diced small
• 1  teaspoon garlic, mined
• 1  small onion, diced
• 1⁄2 teaspoon fresh coarse ground black pepper (to taste)
• 1  cup chicken broth
• 1  tablespoon olive oil

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add potatoes, onions, garlic, and pepper. Fry until potatoes are golden and onions are translucent, about 8 minutes.
3. Add kielbasa and cook 1-2 minutes until warm.
4. 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.
5. If potatoes are not done and broth has evaporated completely, add more chicken broth and continue to cook until potatoes are tender.