Listen, I LOVE easy recipes like this one. Seriously, it doesn’t get much simpler (or tastier) than kielbasa and potatoes. I love how the savory bites of kielbasa flavor up this whole skillet full of onions and potatoes. Just a touch of my favorite lemon pepper seasoning, and you’ve got a fast, easy, and down-home dinner prepared in one skillet.
Kielbasa and Potatoes with Lemon Pepper = Yummy!
Comfort food classic, y’all…keilbasa and potatoes. Fry these babies up in a little oil with some onion and you’ve got dinner. In this post, we are going to share how to get the perfect balance of flavors in a simple, one pan meal.
Plus, we’ll give you tips on how to get crisp, golden potatoes and perfectly caramelized onions.
TIP: If you aren’t a fan of lemon pepper seasoning, no worries, my friend. This kielbasa and potato recipe is easily adaptable to your favorite seasonings. There are more flavor-boost suggestions in this post.
Ingredients Needed:
- Kielbasa – or your favorite type of smoked sausage
- Potatoes – russet work best for this recipe, but use what you’ve got
- Onion – yellow or white
- Oil
- Lemon pepper seasoning
Super basic ingredients. Obviously you can change this up to suit your preference on what you have on hand. For example, you could add chopped celery or bell pepper to this mix for more color and texture.
I used vegetable oil for this recipe, but you can use corn oil, olive oil, whatever you like to cook with.
TIP: For best results, prepare in a large non-stick skillet. It allows you to get a nice, golden crisp on the potatoes without them sticking to the bottom of the pan.
Also, cut the kielbasa into bite-sized pieces. Why? It helps stretch out your protein budget instead of serving large chunks. Also, using similar-sized pieces promotes even cooking.
How to Make Kielbasa and Potatoes with Lemon Pepper:
- Prepare the ingredients by slicing the kielbasa into bite-sized pieces. Wash, peel, and chop the potatoes into similar-sized cubes. Peel and chop the onion.
- In a large non-stick skillet, heat HALF of the oil over medium-high heat. When the oil starts to shimmer, add the kielbasa and cook and stir until browned on all sides, about 8 minutes. Transfer to a small bowl and set aside.
- Carefully add the rest of the oil to the skillet. Swirl the pan to heat. Add the chopped potatoes and onions to the skillet. Do not stir. Reduce heat to medium. Let cook untouched for about 7 – 10 minutes until the bottoms are golden brown and the onions start to soften.
- Stir the potato and onion mixture, sprinkle with 1 1/2 teaspoons of lemon pepper seasoning and cook the other side for 7 – 10 minutes.
- Add the kielbasa back to the pan, stir and cook until the potatoes are easily pierced with a fork.
- Taste, add more lemon pepper seasoning to taste, and serve warm.
It is very important to just leave the potatoes alone and let them brown. If you keep stirring, they will just get mushy and soggy. Let them crisp up, flip, and crisp again.
TIP: Season moderately at first. The salt level can really vary from brand to brand of lemon pepper seasoning. You don’t want to over do it. I like to add some while cooking then taste and add more at the end.
It is also important to use a large skillet. If you try to make this in too small of a pan, the vegetables and sausage will “steam” instead of crisp. It will taste great, but the texture will be totally different. You really want that yummy browning that happens.
Here are More Recipes You Might Like:
Classic Southern Potato Salad
Savory Bacon + Cheddar Twice Baked Sweet Potatoes
Black-Eyed Pea Chili
Tips and Variations:
- You can replace the onion with a chopped bell pepper or celery. Or, add it in addition to the onion.
- Not a fan of kielbasa? Use your favorite smoked turkey or beef sausage instead.
- Season sparingly and add more later to taste. Some brands of lemon pepper seasoning care very salty.
- Don’t care for lemon seasoning? Try this same recipe with plain old salt and pepper, your favorite Cajun or Creole seasoning, Italian herbs, even your fave BBQ spice rub.
- Stretch out your budget and cut the sausage into small pieces.
- Like the potato peel? Leave it on. Just give them a good scrub and dry completely before starting.
- Use a large skillet to avoid over-crowding and ensure golden-crisp potatoes.
- Wait for the oil to heat before adding the sausage (and later the potatoes and onions) to the skillet.
- This recipe serves 4, and is easily doubled for larger families.
- Serve with corn on the cob and a side salad for a complete dinner around the family table.
Hope you love this easy recipe for kielbasa and potatoes. Feel free to share your comments below this post. See the recipe below for the complete list of ingredients.
Love this post? Sign up for our Buy This Cook That Newsletter for new content. Follow us on Facebook, Pinterest, Twitter and Instagram for our latest + greatest ideas!
Lemon Pepper Kielbasa and Potatoes
Ingredients
- 14 ounces kielbasa cut into bite-sized pieces
- 4 russet potatoes medium, peeled, cubed
- 1 onion peeled, chopped
- 1/3 cup oil divided, more if needed
- 2 teaspoons lemon pepper seasoning divided, more or less to taste
Instructions
- Prepare the ingredients by slicing the kielbasa into bite-sized pieces. Wash, peel, and chop the potatoes into similar-sized cubes. Peel and chop the onion.
- In a large non-stick skillet, heat HALF of the oil over medium-high heat. When the oil starts to shimmer, add the kielbasa and cook and stir until browned on all sides, about 8 minutes. Transfer to a small bowl and set aside.
- Carefully add the rest of the oil to the skillet. Swirl the pan to heat. Add the chopped potatoes and onions to the skillet. Do not stir. Reduce heat to medium. Let cook untouched for about 7 – 10 minutes until the bottoms are golden brown and the onions start to soften.
- Stir the potato and onion mixture, sprinkle with 1 1/2 teaspoons of lemon pepper seasoning and cook the other side for 7 – 10 minutes.
- Add the kielbasa back to the pan, stir and cook until the potatoes are easily pierced with a fork.
- Taste, add more lemon pepper seasoning to taste, and serve warm.
Leave a Reply