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Kielbasa, Peppers, and Potato Hash Skillet

This Kielbasa, Peppers, and Potato Hash is a delicious and easy dinner recipe that takes just 20 minutes and one skillet!
8
8,172
1,039
25 min
TOTAL TIME
356
CALORIES
$1.77
PER SERVING
Kielbasa, Peppers, and Potato Hash Skillet
Ingredients
7 INGREDIENTS
4 SERVINGS
Turkey Kielbasa
14 oz turkey kielbasa
Unsalted Butter
1 tbsp unsalted butter
Salt & Pepper
salt & pepper
to taste
Onion
1 whole onion
Potatoes
1 lb potatoes
Bell Pepper
1 whole bell pepper
Extra-virgin Olive Oil
2 tbsp extra-virgin olive oil
Directions
11 STEPS
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
1
Heat the olive oil and butter over medium-high heat in a large skillet
2
Add the potatoes and season with salt and pepper.
3
Cook until browned on one side, 6 to 7 minutes
4
Turn the potatoes over and cook for another 4 to 5 minutes, or until golden brown
5
Remove the potatoes from the skillet with a slotted spoon.
6
If the skillet is looking dry, add another tablespoon of olive oil.
7
Add the kielbasa and cook for 2 to 3 minutes on each side, until lightly browned.
8
Add the onions and pepper and cook, stirring frequently, until the onions are soft and translucent and the peppers and tender
9
Season with salt and pepper.
10
Stir the potatoes back in and continue cooking for another minute or two
11
Check seasonings and serve.
Health Info
Macros
26g
CARBS
18g
FAT
21g
PROTEIN
Allowed on these diets
GLUTEN FREE
PALEO
WHOLE 30
Contains these allergens
MILK
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Frequently Asked Questions
What kind of sausage should I use?
Should I use sweet or spicy Italian sausage?
What type of peppers should I use?
Should I cook the sausage first?
How should I cut the peppers and onions?
Whats the best way to cook Sausage and Peppers?
Can I make Sausage and Peppers ahead of time?
What can I serve with Sausage and Peppers?
What type of sausage should I use?
Should I remove the casing from the sausage before cooking?
How do I cut the peppers?
What other vegetables can I add?
Do I need to pre-cook the sausage?
Can I make this dish in a slow cooker?
How do I prevent the peppers from becoming mushy?
How long can I store the leftovers?