This Skillet Kielbasa and Potatoes with Kale & Green Beans comes together with just a few simple ingredients like crispy potatoes, kielbasa sausage and tender veggies in one pan for an easy dinner that the whole family will love.
One skillet meals are just the BEST. They just prove that sometimes the best things are the most simple- and that dinner doesn’t need to be complicated to be delicious. This is a favorite recipe in our house because it comes together so quickly, has so much flavor and makes fantastic leftovers!
It’s perfect for your next easy weeknight meal or if you’re a meal-prepper, you will be all over this one!
How to Par Cook the Potatoes
The first step in this Skillet Kielbasa and Potatoes meal is to par cook the potatoes. Par cooking means to “partially cook”. Par cooking is a great technique to have in your tool-belt because aside from this recipe, it can make batch-cooking and meal-prepping much easier and time-efficient!
To par cook the baby red potatoes for this recipe, first slice them. You can slice the potatoes however you prefer, but I like to slice them into ovals by laying the potato down on its side and then slicing it 3-4 times until I have thin, even-sized disks. This way, they can lay semi-flat in the skillet and fry up until they are golden brown.
Since par cooking means to partially cook, we will first boil the potatoes. You basically want to think about it like you are cooking them to be 50% done, instead of 100%. They will finish cooking when frying in the pan.
There are three tips that are important in getting evenly-boiled potatoes:
- Slice the potatoes into even sized pieces so they cook at the same time
- Start the potatoes in cold water and then bring it to a boil
- After draining, run cold water over the potatoes to stop the cooking process
This article is a great overview of par cooking and different applications of the technique!
What is Kielbasa?
Kielbasa is any type of meat sausage from Poland, and pretty commonly found in most grocery stores. You may see it be called “Polish Sausage”. It is typically made from pork or a combination or pork and beef.
If you cannot find Kielbasa or do not want to use it, you can substitute the Kielbasa in this recipe for chicken sausage or even diced chicken breast, if desired.
Steps to Making the Skillet Kielbasa and Potatoes with Kale & Green Beans
This Skillet Kielbasa and Potatoes with Kale & Green Beans is very easy to make and comes together quickly- making it perfect for any weeknight dinner.
To make this delicious recipe, follow these steps:
- Slice and par cook the potatoes by boiling them in water until they are JUST fork tender (about 50% cooked).
- Saut´d the potatoes in the skillet to finish cooking
- Fry the kielbasa sausage until golden brown.
- Add the onion, green beans and seasoning and sauté until cooked.
- Wilt in the kale and add the potatoes back to the skillet.
How to Store Leftovers
The great thing about this recipe (aside from how delicious it is!) is that unless you have a family of 4, you will yield leftovers. And if you’re cooking for a crowd, it’s very easily doubled.
To store leftovers, allow to cool completely and then store in the fridge in a glass or plastic container for up to 4 days.
Did you make this recipe?
Try this Skillet Kielbasa and Potatoes recipe out and let me know what you think! If you’re looking for more recipe inspiration, head to my Pinterest or my Instagram.
While you’re here, add these to your weekly menu rotation:
- Best Ever Whole Roasted Cauliflower
- One-Pan Chicken with Creamy Chive Sauce
- One Skillet Chicken with Creamy Mushroom Sauce
Skillet Kielbasa and Potatoes with Kale & Green Beans
Ingredients
- 28 oz (about 8-10) sliced baby red potatoes
- 12 oz polish sausage, sliced on the bias into 1-inch pieces
- 1 sliced small white onion
- 2 cups green beans, trimmed and cut in half
- 2 cups chopped kale
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp dried thyme
- 1 tsp garlic powder
Instructions
- Slice potatoes and add to a large pot and fill with cold water. Salt the water and bring to a boil, simmering until the potatoes are just fork tender. Drain & rinse with cold water to stop the cooking process.
- Heat a large cast-iron over medium heat while the potatoes dry on a towel. Add a few tablespoons of cooking oil to the skillet and continue to heat for another 30 seconds.
- Add the potatoes and to the skillet, frying on each side until golden brown. Work in batches if needed and place browned potatoes on a plate.
- When potatoes are done cooking, add another tablespoon of cooking oil to the skillet if needed and then add the sausage.
- Sauté the sausage for a few minutes until slightly browned. Add the sliced green beans and onion to the skillet. Season with thyme, garlic powder, salt and pepper and continue to sauté until veggies are tender and sausage is browned.
- In handfuls, wilt in the kale. When wilted, add the potatoes back to the skillet until warmed & ready to serve.
