Tender potatoes, fresh cabbage, and salty kielbasa are about all you need to make this quick and easy flavor-filled dinner. There is never a bite leftover when I make this and my kids ask for it often.
As I was making this dinner for about the tenth time this year, it occurred to me that I’ve never actually posted it. It’s a super quick adaptation of this hash recipe and my boys love it. Kielbasa is something that you will almost always find in my refrigerator.
This recipe is my answer to “what’s for dinner?” and also solves “I forgot to take the meat out of the freezer and it’s 5:00pm.” Best of all, my family loves kielbasa, so it’s featured in one of our dinners at least a couple times a month.
Pre-cooking the potatoes in the microwave is a great way to get this meal on the table fast. If you prefer not to use a microwave, you can boil the potatoes until they are fork-tender, about 8-10 minutes, drain, and then add to the skillet.
- 1 pound potatoes any variety, peeled and chopped into 1/-inch pieces
- 1/2 - 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon refined coconut oil or light olive oil plus more only if needed
- 1 small onion chopped into 1/2-inch pieces
- 3 cloves garlic minced
- 1 pound kielbasa sliced thin
- 1/2 medium head green cabbage sliced into ribbons, about 4 cups worth
- 2 tablespoons water
- Peel and chop the potatoes, rinse the potatoes and place them in a medium-size glass bowl. Sprinkle the potatoes with ½ teaspoon salt and ¼ teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.
- While the potatoes are cooking, warm a large skillet over medium-high heat. Add the oil and as soon as it's shimmering, add the onions. Saute for a few minutes, until the onion is barely tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil only if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
- Add the cabbage and sprinkle with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to combine, add 2 tablespoons water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 2 minutes, until the cabbage is bright green and barely wilted. Taste and add additional salt, only if needed. Enjoy!
COOK'S NOTE: For this recipe, I prefer the cabbage barely wilted, with a slight crunch. If you like yours a bit more tender, simply add a few minutes to the final cooking time and remove from the heat when it is cooked to your liking.
Here are some more skillet dinners you might like: