Cheesy Kielbasa Skillet (Printable version)
Smoky kielbasa, tender potatoes, and melted cheddar in a quick one-pan dinner ready in 35 minutes.
# What you 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
# How To:
01 - Heat a large skillet over medium-high heat. Add the sliced kielbasa and cook for 4 to 5 minutes, stirring occasionally, until nicely browned. Remove from the skillet and set aside.
02 - Melt the butter in the same skillet. Add the diced onion and bell pepper, sautéing for 3 to 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 to 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, reduce heat to low, and cook for 2 to 3 minutes until the cheese is completely melted and bubbly.
05 - Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks in one skillet so cleanup is almost nothing.
- The cheese melts right over the top and pulls together like a warm blanket on a cold plate.
02 -
- Do not walk away while the potatoes cook uncovered because they go from golden to charred in under a minute.
- Cheese on low heat with the lid on melts far more evenly than blasting it with direct heat.
03 -
- Slice all vegetables before you turn on the stove because the cooking moves fast once it starts.
- Use the biggest skillet you own so the potatoes have room to crisp instead of steaming in a pile.