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
- 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
- Cut potatoes into small cubes and boil.
- In a large skillet sauté onion, mushroom, and kielbasa with olive oil until onion is tender.
- Meanwhile, mix 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon dijon mustard, and 1/4 teaspoon pepper.
- 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.