Remember a million years ago when the computer I used for blog pictures up and died? Well, it only just got up and running again (and will probably die again in about 5 minutes). I found a plethora of blog pics where the pictures were actually good (something I have really been struggling with lately…) but it had been so long that I had no idea what they were. Except for this one, and that’s because even without seeing the pic, it was already on the menu for that very week.
This recipe is pretty easy to remember because it’s one of those dishes where you’re surprised how good it is since it’s so incredibly simple. I mean, it’s not a huge surprise because there’s bacon, potatoes, and sausage, after all, but you know what I mean.
I ate a lot of kielbasa growing up and I don’t know if it was that or other factors but I sort of…stopped eating it. Every once in a while , though, I have this intense craving for it. It’s one of those things where, when I want it I REALLY want it. And when I don’t, I REALLY don’t. Do you have ingredients like that?
Anyway, this dish is perfect for a weeknight, not only because it’s a one-pot meal, but also because it comes together very quickly. The potatoes are microwaved beforehand so you aren’t waiting for them to cook in the skillet, and while you’re heating them you can do other things, like cook the bacon and chop your sausage. I decided to use the bacon fat instead of the olive oil in the recipe because, why use oil when there is perfectly good bacon fat? Other than that and reducing the amount of Dijon by just a little, I stayed pretty true to the recipe. The ingredients in this are incredibly similar to German potato salad so if you like that, you will definitely like this.
Potato Kielbasa Skillet
Adapted from Taste of Home
1 lb. redskin potatoes, cut into bite-sized cubes
3 Tbsp. water
4 slices bacon, chopped
3/4 lb. kielbasa or smoked polish sausage, sliced (we have used both traditional pork & turkey kielbasa)
1 small onion, diced
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
2 tsp. Dijon mustard
1/2 tsp. dried thyme
5 cups baby spinach (or baby arugula)
Place the potatoes and water in a microwave-safe bowl. Cover and microwave for 4 minutes or until tender; drain.
Meanwhile, in a large skillet (preferably cast iron) cook the bacon until it is crisp and has rendered its fat. Remove with a slotted spoon. Leave 1 tablespoon of the bacon fat in the pan. To the hot pan, add the kielbasa and onion, cooking until the onion has softened. Add the potatoes; saute 3-5 minutes longer until the potatoes are lightly browned.
Whisk together the brown sugar, cider vinegar, mustard, thyme, and salt & pepper to taste in a small bowl. Stir the mixture into the skillet and bring to a boil. Reduce heat and simmer for about 2 minutes. Add the spinach and cooked bacon, stirring until spinach has wilted.