Q1: What is the absolute best way to get crispy potatoes in a skillet?

The secret is to par-cook them first and to make sure they are very dry before they hit the hot pan. By microwaving or boiling the potatoes first, you are ensuring the inside will be perfectly creamy and tender. Then, patting them very dry allows the outside to form a beautiful, golden-brown, and crispy crust in the hot skillet, instead of just steaming.

Q2: What is kielbasa, and do I need to cook it?

Kielbasa is the Polish word for sausage. In the United States, it typically refers to a U-shaped, smoked sausage that is made from pork or a mix of pork and beef. Most of the kielbasa that you will find in a U.S. grocery store is already fully cooked , which makes it a fantastic and convenient ingredient for a quick weeknight dinner.

Q3: Can I make this dish ahead of time?

This dish comes together so quickly that it is at its absolute best when it is made fresh. However, for a fantastic time-saving trick, you can prepare all your components in advance. Par-cook your potatoes , chop your onion, and mix your glaze ahead of time. This will turn the final dish into a true 15-minute meal.

Q4: Can I use regular potatoes instead of red-skinned potatoes?

Yes, you can. A waxy potato like a Yukon Gold would be a fantastic substitute and would also hold its shape well. You could use a starchy potato like a Russet , but it will have a tendency to break down a bit more and will result in a softer, less distinct texture in the final hash.

Q5: Can I make this dish without the bacon?

Of course! The bacon adds a lovely, extra layer of salty, smoky crunch, but the dish will still be absolutely delicious without it.

Easy One-Pan Kielbasa and Potato Skillet (30-Minute Meal!)

A quick and easy one-skillet meal featuring smoked kielbasa, potatoes, and spinach in a sweet and tangy glaze. This recipe uses a time-saving technique of par-cooking the potatoes in the microwave. Sliced kielbasa and onion are sautéed in a large skillet, then combined with the tender potatoes. A simple sauce made from brown sugar, cider vinegar, and Dijon mustard is added to the skillet to glaze everything. The dish is finished with fresh spinach, which is wilted into the mixture, and a sprinkle of crispy, crumbled bacon.

Author: Evelyn

Ingredients

1 pound red potatoes, cut into 1-inch pieces
3 tablespoons water
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons minced fresh thyme
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup chopped onion
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled

Instructions

Place the potatoes and water in a microwave-safe dish. Microwave, covered, on high for 3-4 minutes, until the potatoes are just tender. Drain the potatoes.
While the potatoes are cooking, mix the brown sugar, vinegar, mustard, thyme, and pepper in a small bowl to create the sauce.
In a large skillet, heat the olive oil over medium-high heat. Sauté the onion and kielbasa until the onion is tender.
Add the par-cooked potatoes to the skillet; cook and stir for 3-5 minutes, until the potatoes are lightly browned.
Stir in the brown sugar sauce mixture and bring the contents of the skillet to a boil.
Reduce the heat and simmer, uncovered, for 2 minutes, stirring occasionally.
Stir in the fresh spinach until it has just wilted.
Stir in the cooked, crumbled bacon.
Serve immediately.

Notes

This is a very fast one-pan meal, perfect for a weeknight dinner.
Par-cooking the potatoes in the microwave is a key time-saving shortcut that ensures they are tender in the finished dish.
The fresh spinach is added at the very end of cooking, so it wilts but does not become overcooked.

Find it online: https://cookupjoy.com/kielbasa-and-potato-skillet/