Cheesy Kielbasa Skillet (Print)
Smoky kielbasa, tender potatoes, and melted cheddar in one hearty skillet—ready in 35 minutes.
# What You Need:
→ Meats
01 - 12 oz kielbasa sausage, sliced into ½-inch rounds
→ Vegetables
02 - 1 large yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 2 cups baby potatoes, thinly sliced
05 - 1 red bell pepper, diced
06 - 1 cup broccoli florets
→ Dairy
07 - 1 ½ cups shredded cheddar cheese
08 - 2 tbsp unsalted butter
→ Seasonings
09 - ½ tsp smoked paprika
10 - ½ tsp dried oregano
11 - Salt and black pepper, to taste
→ Optional Garnish
12 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Place a large skillet over medium-high heat. Add the butter and allow it to melt completely, coating the bottom of the pan.
02 - Add the sliced kielbasa to the skillet and cook for about 4 minutes, turning once, until both sides are nicely browned. Remove the sausage from the pan and set aside on a plate.
03 - In the same skillet, add the chopped onions and sliced potatoes. Cook for 6 to 8 minutes, stirring occasionally, until the potatoes begin to soften and develop light golden edges.
04 - Stir in the minced garlic, diced bell pepper, and broccoli florets. Sauté for 3 to 4 minutes until the garlic is fragrant and the vegetables have begun to tenderize.
05 - Return the browned kielbasa to the skillet. Sprinkle with smoked paprika, dried oregano, salt, and black pepper. Toss everything together until well combined and evenly coated with seasonings.
06 - Reduce the heat to low. Sprinkle the shredded cheddar cheese evenly over the entire mixture and cover the skillet with a lid. Let it cook for 3 to 5 minutes, or until the cheese is fully melted and the potatoes are fork-tender.
07 - Remove the lid and garnish with fresh chopped parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- One pan means you get all the comfort with almost no cleanup, which is honestly the real prize on busy nights.
- That moment when you lift the lid and the cheese has melted into everything is genuinely worth photographing.
02 -
- If you slice the potatoes too thick they will stubbornly resist softening while everything else overcooks, so aim for no thicker than a quarter inch.
- Keeping the sausage rounds in a single layer during browning instead of crowding them makes a huge difference in how much caramelized flavor develops.
03 -
- Pat the kielbasa slices dry with a paper towel before browning so they sear instead of steaming in their own moisture.
- The residual heat in the covered skillet finishes melting the cheese perfectly, so resist the urge to crank the heat back up.