Recipes

Hearty Potato and Sausage Skillet

Good afternoon y’all, did you have a great weekend? Once again, I spent mine in the kitchen coming up with new recipes for this week and took several dishes over to my Father in Law to share with him. I also packed some leftovers in the camper for my husband to warm up as he is heading out camping tomorrow to do a little fishing so Zaylee and I will be by our lonesome for a few days. I fixed this for supper Saturday night and oh my word was it good. It’s a skillet take on my sheet pan dinner which is similar, but it’s more like a paprikash krumpli that my former Mother in Law used to make, I just changed it up a little adding the green beans. It’s a meal in itself and just hit the spot.

I grew up eating mostly Southern cookin’ with a few Mexican dishes thrown in. I quickly grew to love Chinese food, all kinds of Mexican food and then I learned about Hungarian food from my former Mother in Law who passed away from cancer many years back. She was the sweetest soul and let me tell y’all she could cook. I loved visiting with them in Connecticut and enjoying all the good food she would fix for us. Paprikash krumpli and her chicken paprikash were two of my favorites. Nannie Polly would fry up potatoes and onions with some smoked sausage thrown in and only salt and pepper. One day I told her she needed to add some paprika to hers and I remember her looking at me like I had gone crazy. We just didn’t use paprika in Southern cookin’ back then and I didn’t even get my first tin of it till Terez gave it to me and even now that Hungarian paprika is a staple in my spice cabinet. I love smoked paprika and as y’all have noticed, I cook with it a lot. But, if I just say paprika in a recipe, the Hungarian paprika is what I am using as it’s sweet. I don’t think Terez would mind me throwing in a can of green beans, she would probably have enjoyed my version of her classic recipe.

INGREDIENTS

Hearty Potato and Sausage Skillet

  • 2 T. veg. oil
  • 1 T. butter
  • 2 medium potatoes, washed and cut into bite size pieces
  • 1 small onion, chopped
  • 14 oz. polish kielbasa, sliced
  • 1 T. + 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 14.5 oz. can green beans, drained

INSTRUCTIONS

Heat the oil and butter in a large skillet over medium high heat. Add the potatoes and cook, stirring often, just till fork tender. Stir in the onion and cook for about 2 minutes then add the kielbasa. Cook just long enough for the kielbasa to begin to brown up then stir in the spices. Add the green beans, tossing to combine everything in the skillet and let cook for a couple more minutes to warm the green beans. Adjust salt and pepper if needed before serving

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