1-Skillet Kielbasa And Potatoes Recipe

The best thing about a 1-skillet meal is that it makes cleanup and cooking incredibly easy. This recipe for a 1-skillet kielbasa and potatoes dinner combines baby potatoes that are roasted to perfection along with kielbasa cut into discs and perfectly browned. Add some onion. spices, and sauerkraut to the mix, and it's one filling meal. This dish is great served as a main course or as an appetizer.

Recipe developer Michelle McGlinn is the brains behind this delicious dish that is perfect if you are in search of a hearty meal. "I am a big meat and potatoes kind of girl, so this is such a perfect meal for me. It's easy, one-skillet, and so filling. I like that it's a little different than the usual sausage or beef with potatoes, and is complemented with caraway seeds and dill," McGlinn shares. She also adds that the caraway and dill "really help to lift all the salty, dense flavors of the potatoes and kielbasa." One more great part about this recipe is that it's easy for a beginner. "It's pretty foolproof," McGlinn says.

Gather the ingredients for 1-skillet kielbasa and potatoes

First thing's first! Head to the grocery store and grab all the necessary ingredients. This includes baby potatoes (like honey gold), smoked polska kielbasa, oil, yellow onion, minced garlic, caraway seeds, salt, pepper, sauerkraut, sour cream, and fresh dill.

Once you have those items, you can make this easy kielbasa and potatoes recipe. 

Slice the potatoes

Grab the potatoes, a sharp knife, and a cutting board. Slice each potato in half and place the halves in a microwave-safe bowl. Pop them into the microwave and cook for about 5 minutes, or until fork-tender.

You'll want to par-bake the potatoes in the microwave, which is the secret method. "To speed up the cooking process and ensure a soft potato with a crispy outer edge, simply microwave them for a few minutes before adding them to the skillet," McGlinn notes. "This softens the potato before adding it to the skillet for frying. If you have a powerful microwave or especially small potatoes, you can start at 3 minutes and evaluate; you want the potato to be fork-tender, or soft enough to be picked up with a fork."

Cook the kielbasa

While the potatoes are cooking in the microwave, grab a skillet and place it on your stove. "I found a cast iron skillet to be the best skillet for this dish. It browns the kielbasa really nicely and fries the potatoes all crispy with the reserved fat," McGlinn shares.

Turn the heat to medium and add the kielbasa slices. Since the kielbasa releases oil as it cooks, you will not need to add oil to the skillet. Continue cooking the kielbasa until it deeply browns on all sides. This should take about 5 minutes. 

Remove the kielbasa pieces from the skillet, but keep those tasty oils in the pan to cook the potatoes.

Sear the potatoes in the skillet

Add the par-cooked potatoes to the skillet, making sure to put the cut-side down. 

Continue cooking the potatoes until deeply golden brown. Once the potatoes brown underneath, toss to cook them on all sides. If you find the potatoes sticking to the bottom, you can add a little more oil to fix the problem.

Add the onion, garlic, caraway, salt, and pepper

You still need to add a few more things to the mix, including the onion. Once you add the onion to the skillet, let it slightly soften for about a minute. Then, toss in the garlic, caraway, salt, and pepper.

Continue cooking until the onions are fully softened and the garlic is fragrant. This should only take about 2-3 minutes.

Toss in the sauerkraut

The last thing you need to add to the skillet is the sauerkraut. Be sure to give the contents of the skillet a good stir to combine. Heat the sauerkraut through, then add the kielbasa back in to warm.

Serve and enjoy

Remove the skillet from the heat and serve the dish warm. It's wonderful topped with dill fronds and sour cream. McGlinn also provides a few additional serving suggestions. "This dish already has plenty of protein and carbs, so I'd suggest serving with vegetables for a complete meal. In particular, light leafy salad options would be great because this dish is so hearty," she shares. "However, grilled or roasted zucchini or broccoli would still be delicious! If you love peppers, this dish also works well with seared or grilled bell peppers."

We hope this satisfies your craving for sausage and potatoes. 

1-Skillet Kielbasa And Potatoes Recipe
5 from 31 ratings
For a hearty meat and potato dish that adds the tang of sauerkraut and the fresh taste of dill, you can't beat this 1-skillet kielbasa and potatoes recipe.
Prep Time
Cook Time
1-skillet kielbasa and potatoes
Total time: 25 minutes
  • 1 pound baby potatoes
  • 14 ounces smoked polska kielbasa, sliced
  • 2 tablespoons oil, as needed
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 1 cup plain sauerkraut
Optional Ingredients
  • sour cream, for topping
  • fresh dill, for topping
  1. Slice each potato in half and place in a microwave-safe bowl. Microwave the potatoes for 5 minutes, or until fork-tender.
  2. While the potatoes are par-cooking, heat a skillet over medium heat and add the kielbasa slices. No oil is needed as the kielbasa will release fats while cooking. Cook the kielbasa until deeply browned on both sides, about 5 minutes. Remove from the skillet, reserving the fat to cook the potatoes.
  3. Add the par-cooked potatoes to the skillet, cut side down. Cook until deeply golden brown. Once browned underneath, toss to cook on all sides. If potatoes start to stick, add oil to the skillet.
  4. Add the onion and stir to combine. Allow it to soften slightly, about 1 minute, then add the garlic, caraway, salt, and pepper, and cook until the onions are fully softened and the garlic is fragrant, about 2-3 minutes more.
  5. Add the sauerkraut to the skillet and stir to combine. Heat through, then add the kielbasa back to the skillet and stir to warm through.
  6. Remove the skillet from the heat and serve warm. Top with fresh dill fronds and sour cream to serve.
Calories per Serving 953
Total Fat 68.9 g
Saturated Fat 19.5 g
Trans Fat 0.8 g
Cholesterol 131.0 mg
Total Carbohydrates 54.1 g
Dietary Fiber 8.8 g
Total Sugars 7.6 g
Sodium 1,809.0 mg
Protein 30.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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