Cheesy Kielbasa Skillet (Printable)
Smoky kielbasa, tender potatoes, and melted cheddar in one satisfying skillet.
# What You'll Need:
→ Meats
01 - 14 oz kielbasa sausage, sliced into ½-inch rounds
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 lb baby potatoes, sliced into ¼-inch rounds
05 - 2 cloves garlic, minced
→ Dairy
06 - 1½ cups shredded cheddar cheese
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp smoked paprika
09 - ½ tsp black pepper
10 - ¼ tsp salt, or to taste
11 - ½ tsp dried thyme
→ Optional Garnish
12 - 2 tbsp chopped fresh parsley
# Directions:
01 - Heat a large skillet over medium-high heat. Add the sliced kielbasa and cook for 4-5 minutes, stirring occasionally, until browned on all sides. Remove from the skillet and set aside.
02 - Add the butter to the same skillet. Sauté the diced onion and bell pepper for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the sliced potatoes to the skillet and season with smoked paprika, black pepper, salt, and dried thyme. Cover with a lid and cook for 10-12 minutes, stirring occasionally, until the potatoes are fork-tender.
04 - Return the browned kielbasa to the skillet and toss to combine with the vegetables. Sprinkle the shredded cheddar cheese evenly over the top. Cover and cook on low heat for 2-3 minutes until the cheese is fully melted and bubbly.
05 - Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means you get all the comfort with almost no cleanup on a tired weeknight.
- The smoky paprika and melted cheddar create this savory crust on the potatoes that will have you picking at the pan long after dinner is over.
02 -
- Do not skip browning the kielbasa first, because that rendered fat is what makes the potatoes taste like they were cooked over a campfire.
- Covering the potatoes is the secret to getting them tender without burning the bottom, so resist the urge to keep lifting the lid to check.
03 -
- Slice all your vegetables and sausage before you turn on the stove because once things start moving, the pace picks up fast and you will not want to stop and dice an onion.
- Use the biggest skillet you own so the potatoes have room to brown instead of steaming into a pile in the center of the pan.