Lifestyle | Recipes

Recipe: Weeknight Kielbasa Skillet

June 5, 2020

This weekend kielbasa skillet is another recipe that tends to get a lot of DMs anytime I post it on my Instagram stories. So I finally put it to a poll vote last time I made it and it was a 100% “Yes” you all wanted this recipe.

Again, like most recipes, I adapted it from this Taste of Home Recipe. Except I added some things, subtracted some, and ended up with this combo I love. I am also not a fan of the microwaved potatoes, they never seem to work. So here’s how I make this quick and easy weeknight meal.

I always make enough for leftovers. This fed a family of 6 last time and we had a little to spare for lunch the next day.


  • 3-4 potatoes, cut into 1-inch pieces I like to mix sweet potato and Yukon gold potatoes (to make for a faster process I boil the potatoes, it’s an extra dish to wash but it’s my preferred method.)
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • Mushrooms
  • 1 and 1/2 kielbasa links, cut into 1/4-inch slices (depending on how many you’re trying to feed and if you want leftovers)
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon pepper
  • 4 cups fresh baby spinach


  1. Cut potatoes into small cubes and boil.
  2. In a large skillet sauté onion, mushroom, and kielbasa with olive oil until onion is tender.
  3. Meanwhile, mix 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon dijon mustard, and 1/4 teaspoon pepper.
  4. Add cooked potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered for 2 minutes, stirring occasionally. Stir in spinach until wilted.

Let me know if you’re going to try this recipe and if you do I want to know what you think!

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