This Kielbasa, Peppers, and Potato Hash is a delicious and easy dinner recipe that takes just 20 minutes and one skillet!
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Last night was an exciting night! Bryce lost his very first tooth! There was a little bit of crying but geez was that kid excited to get a visit from the Tooth Fairy! Somehow, that made everything better 🙂
I cried a few tears myself after he went to bed. My baby…lost his first tooth! So proud of him though – such a brave little guy. I took a look at his tooth shortly after swim practice and noticed that it was just barely hanging in there. All it took was brushing his teeth and a little wiggling and voila! Now he’s go this adorable little lisp…but I digress.
Let’s talk about dinner. With swim practice five nights a week, dinner is, shall we say, a little less than a gourmet affair most nights. I completely rely on my slow cooker several nights a week and the other few nights it’s quick meals like this Kielbasa, Peppers, and Potato Hash.
I can get this meal on the table is just about 20 minutes and it’s pure comfort food. Lots of veggies and lean turkey kielbasa makes for a filling and nutritious dinner. It also just happens to be incredibly easy.
Super easy. Like, I’ve been making this since I was 10 years old easy. My Nana taught me this one and I used to make it for my family on busy nights. I guess I still am 🙂
One skillet. 20 minutes. Delicious. Nutritious. What more could I ask for? I make mine in my cast iron skillet but any skillet will do. If you just happen to have some of these mini cast iron skillets, um, SO fun for serving! My boys think they’re totally a big deal when I do this.
There’s not many things I like more than meat and potatoes. Especially when it looks like this.
I’ve used beef kielbasa almost exclusively with this recipe until lately when I subbed in turkey kielbasa. I honestly didn’t think this dish could get any better but the turkey kielbasa is just so darn GOOD! The boys devoured this right before swim practice and Reece asked for more when we got back home. I have a feeling that I will need to be doubling this recipe before too long the way those boys eat.
Make sure to try these Kielbasa favorites!
- Slow Cooker Kielbasa Bites
- Cheesy Kielbasa, Rice and Broccoli Skillet
- Slow Cooker Kielbasa and Barbecue Beans
Kielbasa, Peppers, and Potato Hash Skillet
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 lb potatoes thinly sliced into bite-sized pieces
- salt and pepper to taste
- 14 oz turkey kielbasa cut into 1/4″ rounds
- 1 onion thinly sliced
- 1 bell peppers 1 to 2, chopped
Instructions
- Heat the olive oil and butter over medium-high heat in a large skillet. Add the potatoes and season with salt and pepper.
- Cook until browned on one side, 6 to 7 minutes. Turn the potatoes over and cook for another 4 to 5 minutes, or until golden brown. Remove the potatoes from the skillet with a slotted spoon.
- If the skillet is looking dry, add another tablespoon of olive oil.
- Add the kielbasa and cook for 2 to 3 minutes on each side, until lightly browned.
- Add the onions and pepper and cook, stirring frequently, until the onions are soft and translucent and the peppers and tender. Season with salt and pepper.
- Stir the potatoes back in and continue cooking for another minute or two. Check seasonings and serve.
Donna says
This makes a great sandwich, just take a Italian roll slather with mustard or condiment of your choice. I discovered doing this with some leftovers, now my favorite way to eat this. It reminds me of italian hot dogs. Try it 🥰
Carolyn says
This recipe is a definite keeper. My hubby and I both loved it. Thank you, Trish!
Stephanie Morris says
I’ve probably been making this for 50 years. If you’re really pressed for time you can use canned sliced new potatoes, a can of sliced carrots with the peppers ( I like to use red peppers for some nice color) and if you have extra people for dinner add a bag of coleslaw mix and sauté it in with the other ingredients. This is a great camp out dinner as well!
Cb says
This was a hit. I also added broccoli florets for an extra vegetable.
Trish - Mom On Timeout says
Yes! Great addition!
Bryan says
This would make a great omelette filling!
Trish - Mom On Timeout says
It sure would Bryan!
Carl Schlemmer says
I made this recipe but I added fried eggplant and fried zucchini, I fried everything separately and then added them together along with four cups of long grain rice, I included one half tablespoon of garlic powder and a half tablespoon of salt and cardamom. It came out Fantastic.
Trish - Mom On Timeout says
That does sound amazingly delicious Carl! I need to try it this way next time 🙂
Molly says
I’m back to rave. I’ve made this 3 times (we had a LOT of potatoes we got for free and we were sick of baked potatoes, and we host people often) and told like 8 people to make it – it’s so simple and delicious! My favorite thing to do is put it on a sunny side up egg (for a little bit of gooey and making it not dry, then have a piece of bacon and make it my breakfast. Easy to reheat to toss on the eggs in the morning, and if you make bacon ahead of time…breakfast in under 10 that’s SUPER filling and yummy. This has made it on my list of foods to keep around, and I love to cook and make simple recipes, so i’m gonna take the time to peruse your blog a bit more. Thank you thank you thank you!
Maureen Watkins says
I make something similar to this with first frying chopped bacon and use some of the reserved bacon grease to fry all the ingredients in your recipe and add zucchini or yellow squash and sliced carrot. Great throw together meal and uses up veggies to clean out the fridge 😊😋.
T. Wells says
Tasted good but it was pretty greasy – too much oil, I think.
Trish - Mom On Timeout says
Two tablespoons would probably be adequate – thanks for your feedback!