Sunday, May 5, 2013

Potato Kielbasa Skillet

Meat and Potatoes with a twist. The Dijon Mustard in this recipe gives it a really nice dimension. For those of you that don't like mustard, don't worry it does not have a strong mustard taste in the end because of the brown sugar and vinegar that balances it out. I serve this with a fried egg on top so when you break into the egg, it creates a yummy sauce with the yolk. I also add grated cheddar cheese on top and sometimes country gravy.;)

Recipe courtesy of Taste of Home


1 pound red potatoes, cubed
3 tablespoons water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled


Place potatoes and water in a microwave-safe dish. Cover and
microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is
tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and
potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir
into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for
2-3 minutes or until heated through. Add spinach and bacon; cook and
stir until spinach is wilted.

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