This is a relatively simple dish to prepare, so it’s good for working nights. It’s hearty, tasty, and depending on what kind of kielbasi you choose, reasonably healthy.
2 medium kielbasi is fine for 4 people. I made it last night with turkey kielbasi to cut down on the fat and calories. Slice it up thin, or cut it into chunk, whatever you prefer. For turkey I add it in last, but if using a fatty variety you should brown it nicely then discard the grease before proceeding.
Cut up 4 or 5 medium potatoes into small chunks. I like to leave the skin on. You can use any kind you want, but different varieties will taste a little different. Boiling potatoes or red potatoes work nicely, but russet potatoes will taste heartier.
Add some oil to a preheated large frying pan, deep like a chicken fryer that has a lid. I use peanut oil or mix canola with peanut oil. You can use olive oil, but I prefer something that can withstand high heat better. Add the potatoes over medium heat, cover. Keep an eye on them so they don’t burn or stick to the pan.
Chop up a medium to large onion and at least one pepper, green or red. Stir potatoes and scrape up any browned bits, then add the veggies, lower the heat, cover.
Chop up some garlic, add to the pan along with paprika, smoked paprika, salt, pepper, thyme, onion powder, garlic powder. You can add a little cayenne too depending on your fondness for heat. I put it directly on my plate to spare the family. Add all spices to taste, but if I had to estimate, 1 tablespoon paprika, and a teaspoon of the rest except salt and pepper. A few grinds of each is all you should put in now, you can correct seasonings later. Kielbasi can be very salty.
Add the sliced kielbasi. Remember to brown it first if not using a low-fat variety.
Give the pan a really good stir, scrape up any sticking bits, keep it medium low, covered, for about 15 minutes. Check it for sticking and stir a few times.
Test potatoes for doneness, you want them nice and soft and just starting to mush.
If a lot of liquid has accumulated, which it should have by now, turn heat to high and stir frequently, watch closely. As the liquid evaporates, things will start to stick and burn. The potatoes should really be absorbing some of this by now, smushing nicely against the kielbasi.
Taste and correct seasonings. For me this usually means adding a little more salt, because I always under-season in case there is enough salt in other ingredients. I may also add more pepper if it needs a better kick, and maybe a little more paprika or smoked paprika. You really need to experiment to develop a taste for what works best in your family.
Stir well one more time, then serve – be careful, it will be burning lava hot!