Kielbasa With Fried Potatoes And Onions Recipes

KIELBASA WITH FRIED POTATOES AND ONIONS

Steps:

• 1. Place oil in hot skillet. Brown the potatoes working in batches. Once all are brown add all back to pan with onions and garlic. Add more oil if needed. Once the onions are translucent and starting to brown add the kielbasa. Cook until potatoes are done. Taste and season with salt and pepper. Garnish with parsley

KIELBASA WITH POTATOES, PEPPERS & ONIONS

Steps:

• Cut potatoes (scrubbed with skins left on) into bite-sized pieces.
• Thinly slice both bell peppers and the onion.
• Quarter Kielbasa length-wise and cut into bite-sized pieces.
• In a large skillet, heat olive oil over medium heat.
• Place Kielbasa and potatoes in skillet. Season with Old Bay and Seasoning Salt. Cover and cook 25 minute or until potatoes are almost tender. Stir occasionally.
• Add peppers and onion. Cook 5 minute or until peppers and onion are just tender. Adjust seasoning if needed.

FRIED POTATOES WITH ONION AND KIELBASA

Steps:

• In a large pot, boil potatoes.
• While the potatoes are cooking, cut the sausage into 1/4 inch pieces.
• When the potatoes are ALMOST done-not fork tender, drain.
• When potatoes are cool enough to handle, dice.
• In a large pot, add oil, onions and garlic.
• Saute until translucent.
• Remove from burner and add paprika. Mix well.
• Add the potatoe and kielbasa, mix well, cover and cook on low heat for 15 minutes, stirring often.

KIELBASA, POTATO, AND ONION SKILLET

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add potatoes, onions, garlic, and pepper. Fry until potatoes are golden and onions are translucent, about 8 minutes.
• Add kielbasa and cook 1-2 minutes until warm.
• Add broth and cover skillet with lid. Lower heat to medium-low. Cook until broth is mostly evaporated, 5-10 minutes, and potatoes are tender. Be careful not to overcook the potatoes.
• If potatoes are not done and broth has evaporated completely, add more chicken broth and continue to cook until potatoes are tender.

KIELBASA, PEPPERS, ONIONS & FRIED POTATOES RECIPE - (4.2/5)

Steps:

• In a medium saucepan, skillet heat 2 tablespoons olive oil and 4 tablespoons butter over medium-high heat. Add the diced potatoes and season with salt and pepper. Fry until golden brown and cooked through, around 8 to 10 minutes. In a separate large skillet heat 1 tablespoon olive oil over medium-high heat. Add the Kielbasa and cook until the sausage is lightly browned on both sides.. Add the peppers, onions and paprika and cook until the onions are tender, and the kielbasa is cooked through. Add the browned potatoes to the sausage, pepper and onions in the large saucepan. Continue to cook for about 5 minutes and serve.

KIELBASA AND ONIONS

Steps:

• In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add sausage slices, and cook until brown.
• Remove sausage slices from skillet, and drain grease. Add remaining olive oil and butter to the skillet and heat over medium-low.
• Spread sliced onions evenly over the bottom of the skillet. Stir onions to coat them with the oil and butter mixture.
• Cook onions for about 20 minutes or until soft and brown. If onions seem to be cooking too quickly, lower heat to prevent them from burning.
• Return sausage slices to the skillet, and stir together with the onions. Season with salt and pepper.
• Cook until sausage is warmed through. Serve immediately, and enjoy!

KIELBASA POTATOES, ONIONS & CARROTS

Steps:

• Preheat oven to 350°F.
• In a large hot Dutch oven fry kielbasa just to release some fat.
• Toss in potatoes, carrots, onions, and garlic.
• Mix together the beer, horseradish, peppercorns, bay leaf, and Worcestershire sauce. Pour over the kielbasa mixture.
• Cover and bake for 60 minutes then toss.
• Raise oven temperature to 425°F; sprinkle with a pinch of coarse salt and bake for 20-30 more minutes till top is crisp and inside is fork tender.
• Serve with fresh rye bread, horseradish and or mustard.