Kielbasa and Potatoes

Our Kielbasa and Potatoes is an easy, one skillet meal with flavorful sausage and generously seasoned spuds cooked to a golden brown finish. 

Deep skillet full of an easy Kielbasa recipe with delicious wedges of potatoes, slices of onions and pieces of bell peppers with seasoning on a red and white plaid napkin.

This post is sponsored by Utah Pork, but all opinions are my own!

A Delicious and Easy Kielbasa Recipe

Brown coins of Kielbasa sausage nestled among tender potatoes, onions and peppers with a light seasoning is absolutely delicious!

This is the type of family meal my husband’s Grandma used to make by chopping up the ingredients she had on hand. Our favorite Kielbasa recipe, this easy dinner is like our Sausage and Sauerkraut – it tastes as good today as it did 30 years ago!

Potatoes cut up a little smaller than bite size allows for more seasoning to enhance the basic flavor. Our ideal bite is one slice of meat, one potato wedge, a slice of bell pepper and a slice of onion. Cut the ingredients to be appropriately sized to accomplish this. 

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Another benefit is that smaller pieces cook more quickly than larger pieces in a skillet. Frying Kielbasa and Potatoes in a skillet is the way to go for small batch meals that feed 3 to 4 people. For bigger batches roasting on a sheet pan in the oven is easier.

Brown coins of Kielbasa nestled among tender potatoes with a light seasoning on a white plate with a fork in the background.

Making Kielbasa and potatoes with onions and peppers blends fiber, starch and protein packed pork all in one delicious meal. Eating 20 to 30 grams of protein per meal helps fuel your body and feel full longer and we love that pork is packed with protein!

What We Learned From Recipe Testing

  • This recipe will likely take some practice. I tested multiple methods in small batches to build confidence in how to make this meal without burning the potatoes.
  • Balance using oil to prevent burning with adding so much the finished meal is oily.
  • Through testing we got the best results using medium low heat.
  • Rinsing cut edges of the potatoes just before cooking removes some starch, prevents sticking to the skillet and allows potatoes to brown more evenly.
  • My daughter watches a cartoon where they say “just keep swimming.” Sing that song and “just keep stirring” as you cook potatoes!
Overhead view of a flavorful skillet with a Kielbasa recipe featuring potatoes and accented with onions, peppers, salt, pepper and Italian seasoning.

Ingredients Needed

  • Kielbasa – Also known as Polish sausage, it is has slightly different seasonings than Smoked Sausage which also works great in this recipe.
  • Potatoes – We prefer “new potatoes” also known as baby or petite red potatoes. Our second choice is regular sized Yukon gold or potatoes with a tender yellow skin that doesn’t need peeled.
  • Onions – We’ve tested coarsely chopping which is more aesthetic than slices, but harder to get on the fork with meat and potatoes. We do look at onions as an important ingredient to help add flavor to the bland potatoes.
  • Bell Peppers – thin slices to accent the flavors of the potatoes and meat are optional, but help add more dimension to the flavors in the dish.
  • Seasonings – Kosher salt, pepper and Italian Seasoning – Generously season the potatoes to make this meal enjoyable!
Ingredients to make a kielbasa recipe is Kielbasa sausage, baby red potatoes, onions, bell peppers, vegetable oil, chicken stock, salt, pepper and Italian seasoning on a wooden counter top.

How To Make Kielbasa and Potatoes

Potatoes take about 25 to 30 minutes to cook in the skillet.

Add 2 tablespoons of vegetable oil to a skillet set to medium high heat. Make sure skillet and oil are preheated before adding slices of Kielbasa.

Browned slices of Kielbasa in vegetable oil in a skillet.

This will allow the cut edges to sear and caramelize and brown.

Use tongs to flip slices of Kielbasa until most of the cut sides start to brown. Set aside on a plate as the meat is done cooking.

Frying Perfect Potatoes

Remove the skillet from the burner and allow to cool for 5 minutes. Leave any extra oil in the pan.

Slice the potatoes in half and continue cutting into wedges.

Baby red potatoes in a variety of different stages on a white cutting board showing how to cut the potatoes to fry in a skillet.

Rinse with cold water. Spread out to allow them to dry.

Wedges of red potatoes soaking in cold water.

Using the same skillet start with 2 to 3 tablespoons of oil. Set to medium low heat – about a 4 out of 10 on the heat dial. Add potatoes and stir to help evenly distribute the oil.

Cover and cook on medium low heat for 4 to 5 minutes. Then stir every 2 to 3 minutes for the first 15 minutes of cooking time.

Wedges of potatoes with a lightly golden brown finish frying in a black non-stick skillet.

After 15 minutes increase stirring frequency to every 1 to 2 minutes or almost continuously. Potatoes should begin to feel more tender on your spoon or spatula.

After about 18 minutes of cooking add 1/2 cup of chicken stock, stir and cover. Cook covered for about 4 to 5 minutes, stirring once or twice. Monitor to ensure the liquid doesn’t all cook off. 

There should be some oil remaining in the skillet after the stock cooks off. Add 2 tablespoons of additional oil.

Finishing Out The Skillet Meal

Add bell peppers and onions to the potatoes.

Raw slices of onions and red, yellow and orange bell peppers added to a non-stick skillet with partially cooked potatoes.

Season generously and cover with the lid. Stir everything together. 

Kielbasa skillet seasoned with Italian herbs, salt and pepper.

Continue stirring every 2-3 minutes for about 5 minutes.

Once vegetables have reached desired tenderness return cooked Kielbasa to the skillet and cover until warm about 2 to 3 minutes.

Brown slices of Kielbasa added back to a skillet of nearly cooked potatoes and onions.

Serve warm and enjoy!

Best Type Of Potatoes To Use In This Recipe

  • We prefer small red or regular sized Yukon gold or yellow skin potatoes.
  • Always wash produce even if pre-washed, but mini potatoes and Yukon gold potatoes typically start much cleaner, thus saving time at home.
  • Quartering and cutting each wedge in half again works best for us and is easier than slicing.
  • Frozen cubes of hash browns can also work, but the eating experience and what fits on a fork will be different. We prefer this recipe with fresh produce.

Recipe Tips and Tricks:

  • Using a skillet is a bit faster than roasting potatoes and vegetables, but the skillet requires more stirring and hands on time. 
  • Petite or baby potatoes are easier to wash, don’t require peeling and typically take less effort to cut up than a traditional Idaho Russet potato.
  • Using chicken stock isn’t required, but it’s insurance that helps the potatoes cook and become more tender without burning. You don’t want to submerge the spuds in liquid as this will create a much more soft boiled texture of potato that doesn’t become brown and flavorful. Simply add enough stock or broth to help cover the bottom the skillet.
Close up of a fork in a slice Kielbasa sausage, onion and potato wedge on a plate full of the recipe.

Options With Leftovers

Dress up leftovers by reheating in the skillet and cracking an egg or two to make a great high protein breakfast. 

Sprinkle some cheese on top and reheat with leftover roasted broccoli for a new meal later in the week.

Close up of golden brown wedges of baby red potatoes, slices of onion, Kielbasa, and peppers.

Growing up on a family farm I understand that when you buy pork at the grocery store across the United States, you are supporting family farms from sea to shining sea. Whether it’s meat from our family or families in Utah we thank you for buying our products at popular grocery chains.

More Skillet Meals That We Enjoy:

Cowboy Breakfast Skillets uses frozen potatoes and cooks bacon, egg and cheese to make a wonderful meal.

Tomato and Garlic Ricotta Pasta tastes so good with Italian sausage mixed in.

Cheesy Pasta with Alfredo and Marinara is a delicious canvas to add your favorite items to.

BBQ Kielbasa blends simple ingredients to make great sandwiches.

Kielbasa and potatoes with flavorful sausage and generous seasoning paired with slices of onions and peppers for additional flavor accents on a white plate with a fork in the background.

Kielbasa and Potatoes

Servings 4 servings
Jennifer @ Plowing Through Life
A traditional skillet meal is Kielbasa and potatoes with flavorful sausage and generously seasoned spuds cooked to a golden brown finish. 
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 pound Kielbasa
  • 5 – 6 tablespoons vegetable oil divided
  • 1 1/2 pounds baby red potatoes
  • 1 cup onion sliced
  • 1 cup bell peppers sliced
  • 1/2 cup chicken stock
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Italian seasoning


  • Pre-heat a large skillet over medium high heat. Add vegetable oil and allow to heat before adding slices of Kielbasa. Use tongs and turn often until browned. Set aside on a plate.
    1 pound Kielbasa, 5 – 6 tablespoons vegetable oil
  • Remove empty skillet from the heat allowing to cool for 5 minutes. Add 2 more tablespoons of oil to the skillet and turn to medium low heat. Add potatoes and stir.
    1 1/2 pounds baby red potatoes
  • Cover and cook for about 5 minutes. Then stir every 2 to 3 minutes.
  • After about 15 to 18 minutes of cooking and continual stirring add chicken stock. Stir and cover.
    1/2 cup chicken stock
  • Cook covered for 4 to 5 minutes, stir once or twice.
  • Right before the liquid cooks off add 1 to 2 tablespoons of oil. Then add bell peppers and onions and stir well.
    1 cup onion, 1 cup bell peppers
  • Generously season and stir often for about 5 minutes until vegetables have reached desired tenderness.
    1 teaspoon Kosher salt, 1/2 teaspoon Black pepper, 1 teaspoon Italian seasoning
  • Add cooked Kielbasa to the skillet, stir and cover until warm about 2 to 3 minutes. Serve immediately and enjoy!


Calories: 677kcalCarbohydrates: 36gProtein: 21gFat: 50gSaturated Fat: 15gPolyunsaturated Fat: 13gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 80mgSodium: 1652mgPotassium: 1221mgFiber: 5gSugar: 6gVitamin A: 1190IUVitamin C: 66mgCalcium: 53mgIron: 3mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

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