Kielbasa and Potatoes

Kielbasa and Potatoes

Yesterday was one of those days. One of those days that seemed to drag on forever. One of those days when after I got home from work (gasp!) I did not want to make dinner. Whenever these days strike, and fortunately its not often, I surprisingly manage to resist the urge to turn to take out menus. Instead, I make Ryan and I something that’s comforting and quick. This recipe for kielbasa and potatoes usually fits the bill. The salty sausage, sweet caramelized onions and tender potatoes create the perfect bite.

This is a recipe that was common when I was growing up. My mom used to make it quite often. And I was always a fan. I think my mom turned to this because of its simplicity too. The sausage is precooked, the potatoes don’t take long and the onions take even less time. And best of all its all done in one pot so that cleaning is a cinch. This means you can get to the couch and start relaxing a whole lot sooner.

Note: If you use beef kielbasa cut the amount of butter and oil slightly or the dish may turn out a little greasy.

Kielbasa and Potatoes

Print Recipe
Serves 4 Prep Time: Cook Time:


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 medium Yukon gold potatoes, diced
  • fresh cracked pepper and kosher salt
  • 1/2 medium onion chopped
  • 1 pound turkey kielbasa, cut in half at the curve and then sliced



In a large skillet heat olive oil and butter over medium heat. Once butter has melted add potatoes. Sprinkle with salt and pepper. Allow to cook for 4-5 minutes without stirring. Stir after 5 minutes. Cook another 5 minutes. Stir.


Stir in onions. Cook 3 minutes. Stir in kielbasa. Continue cooking for 5 more minutes or until sausage is warmed through and pieces begin to brown.


Serve hot.


After about 30 minutes I was on the couch under a blanket with a bowl of this in my lap, a glass of wine in my hand and suddenly the day didn't seem all that bad.Enjoy!

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  • this is a great quick whip meal! I just might make this sometime this week :)

  • Mom

    Umm sounds like a plan for tonight!

  • My mom used to make this all the time! And serve it with fresh corn on the cob from the garden. Wow! I’m going to have to make this for my kids soon. My Lilly would love it! :-)

  • That looks like the perfect cold weather comfort food! I’m going to try to find turkey kielbasa at the store this weekend.

  • Steph

    My mom used to make this for us all of the time, too. It has since turned into my boyfriend’s favorite on a cold night… with a bit of ketchup on top :)

  • Safoora

    I made this last night – was delicious! Perfect way to beat the chill! :)

  • Amanda

    im currently making this now, and hubby is complaining about the potatoes possibly not cooking through…did anyone have this problem?

  • It looks so delicious!! we dont really have turkey kielbasa ..can i use turkey sausage?

  • BNDQ8- Thanks! You can use turkey sausage if you like or regular beef kielbasa if you have access to that.

  • Shirley

    So delicious! I just made this and it made my day! Thanks for the recipe!

  • Safoora and Shriley I’m glad that you enjoyed this dish! Amanda- Did you have a problem with the potatoes? I usually don’t have a problem with the potatoes unless I cut them a little bigger, but if I happen to do that I just let them cook a little longer.

  • Meaghan

    an idea for the potatoes- Pre-boil them until fork tender. Then toss them into the pot as you would before, but don’t cook as long. you want them to get a little “crust” of love on them, but don’t over cook. (maybe 2-3 minutes each side)

    then continue on. The potatoes may be more delicate, so don’t mix hard, but they will be done.

    (I’m a classically trained chef, along with 10+ years experience.)

  • thanks for the idea Meagan, i might try pre-boiling them this time.
    Deseree, the potatoes were slightly hard still, but hot. the second time we tried it-we did 3 rounds of 5 on the potatoes before adding anything extra, and it helped. to be fair, we are also adding extras to this meal-to stretch it out for our family of 4…we added green peppers and mushrooms to it. and the last time we made it-we tried crumbled breakfast sausage-Sooo Delish!
    This week im back to turkey kielbasa. Our household loves this dish! OK-the grown ups love it-and the kids pick at it-but who’s keeping score right?! LOL

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  • Susan

    Thanks Meahan! Did this one last night- definite keeper! After reading the of the other comments I used the pre- boil method for the potatoes ( about 8 min) and crisped them up in the pan while browning the chicken smoked sausage (since that’s what I had). I also added a 1/2 red and 1/2 a yellow bell pepper and some fresh minced garlic that I sauteed with the onion in the pan first then set aside. In the last minute i combined the peppers/onions and the potatoes and sausage to blend and rewarm.

  • Joanna

    The name “kielbasa” is not turkish but polish!!!

  • Nancy Ruiz

    Definitely trying this recipe,Thanks for sharing,simple but filling,my kind of recipe

  • Ande

    This was delicious and super easy. The only problem I found is that the skillet gets a bit crowded. If you’re a little picky about browning the meat I would use a separate skillet for the sausage and cook it with the other half of the onion.

  • deedasher

    can I make this up the night before? will the potatoes stay good and just warm up the next day

  • deedasher- I’ve eaten this as leftovers the next day for lunch so I would say that would be just fine. :)

  • sue

    Good start but layer bottom of pan with cabbage,then potatoes ,a bag of Normandy blend frozen veggie( Broc,cauliflower,carrots).top with Polska Kielbasa.season with lemon pepper.1/2 cup water.SEAL with foil.325 degrees for a few hours. I LOVE IT and each person can decide if they want apple cider vinegar .I LOVE the vinegar drizzled on mine! This dish is SOOOOO good!

  • erin

    This might be a silly question, but could you use red potatoes instead?

  • Hi Erin- Yep you can!

  • Debra DeGroot

    I make this dish with the turkey sausage and potatoes. The only thing I do different is add stemmed cabbage to this dish. That’s the way my mother always made it. We called it Cabbage, Potatoes, and Smoked Sausage. Yummy!

  • Debra DeGroot

    Opps, I meant steamed cabbage, sorry.

  • Amber

    I made it but with russet potatoes and nuked them after the 10 minutes of cooking just to make sure they were thoroughly cooked. It was delicious.

  • Thank you!

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  • A. Smith

    I’ve made KB & spuds for years, but I throw in a rounded tsp. of no-salt Lemon-Pepper Seasoning, a good pinch of sea salt (1/4 tsp.), and some coarse ground tellicherry black pepper (you may have to get a pepper grinder). My other version is using ground horseradish & sea salt. Both are great and everyone loves it.

  • Ginny Pizzuto

    I made this but i did it in the oven and added red peppers and other spices was yummy… next i think i will add mushrooms.. thanks

  • Joni Bentley

    I have several questions about this dish. I doubled it because of my family size, but the potatoes took for ever to cook. How big do you dice yours? what kind of pan did you use, and temp? I used an electric skillet on 325. I feel like par-boiling would have helped the potatoes cook faster.

  • Des @ Life’s Ambrosia

    Hi Joni! I diced the potatoes into bite size pieces and cooked them in a cast iron skillet over medium-high heat. I usually cook it as is but reading through the comments if you par-boil the potatoes, I think they would cook a bit faster for you!

  • Debbie Whiteford

    Can this be made in the instant pot (electric pressure cooker)? If so how long would you cook it? And would you make any adjustments? I’m thinking, after pressure cooking putting it under the broiler for a few minutes to crispen it up.

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