Potato Kielbasa Skillet Recipe
Potato Kielbasa Skillet Recipe photo by Taste of Home

Potato Kielbasa Skillet Recipe

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Smokey kielbasa steals the show in this hearty home-style all-in-one meal. This is perfect on those cold late fall and early winter nights. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound red potatoes, cubed
  • 3 tablespoons water
  • 3/4 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/4-inch slices
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 cups fresh baby spinach
  • 5 bacon strips, cooked and crumbled

Nutritional Facts

1-1/2 cups equals 576 calories, 39 g fat (13 g saturated fat), 88 mg cholesterol, 1,695 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein.


  1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
  2. In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
  3. Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
Originally published as Potato Kielbasa Skillet in Simple & Delicious November/December 2008, p9

Nutritional Facts

1-1/2 cups equals 576 calories, 39 g fat (13 g saturated fat), 88 mg cholesterol, 1,695 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Nov. 25, 2014

"I love kielbasa & kale but this recipe is a ZERO in taste. No flavor, it was absolutely dry, saltless..... JUST A WASTE OF TIME & MONEY !!!"

Reviewed Nov. 22, 2014

"This was okay..."

Reviewed Nov. 17, 2014

"This was great!! I subbed cabbage for the spinach because that's what I had on hand. Love the sweet/tart flavor from the vinegar & brown sugar!"

Reviewed Nov. 17, 2014

"We love this. No changes to it. it is perfect."

Reviewed Nov. 16, 2014

"This recipe has been floating around for a long time because I've been making it for a long time and I'm old. My kids are in their 30s and they ate this growing up. I usually use 1 1/2 lbs of potatoes cubed and only par cooked in the micro for about 2 mins. I finish them off in a hot frying pan with about 2 tbs of bacon fat, turning them so all sides are golden brown. After the potatoes are done I remove them and give the pan a good scraping leaving the scrapings in the pan and then add a good full pound plus of smoked sausage. We like larger portions of meat. I add the onions and 1 clove of garlic minced when the sausage is half way done. I also use whole grain mustard instead of Dijon. After everything is in the pan I pour in 1/4 cup or so of white wine. For a variation I've been known to add a couple tbs or so of bbq sauce You can use whatever veggies or combo of veggies you like, Napa cabbage is my favorite You can also serve it with or without the bacon. Now that the kids are grown I still make the same amount and know what we're having for dinner tomorrow night."

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