Easy Kielbasa and Potatoes with Onions

If there’s one thing I’ve perfected over the years, it’s turning simple pantry staples into cozy comfort food. I grew up on plates piled high with kielbasa and pierogi, heaps of fried cabbage (or haluski!), and a pat of butter melting over everything.

That spirit is baked into this Kielbasa and Potatoes recipe, a wallet-friendly, one-pan dinner that’s crispy at the edges, tender in the middle, smoky, savory, and done in about 30 minutes. I’ve tested and tweaked this skillet method so it’s practically foolproof, perfect for any night of the week.

Ingredients For Kielbasa and Potatoes

• Kielbasa (Polish smoked sausage): Pork sausage or beef sauce both work well; turkey kielbasa is leaner but still flavorful. You can substitute with Andouille sausage (spicier), smoked chicken sausage, or vegan smoked sausage. If using raw (uncooked) sausage, cook the sausage first and then cut into portions.
• Potatoes: Baby Yukon gold potatoes or red potatoes hold their shape and crisp nicely in the oil; Russet potatoes work if that’s what you have on hand but may break apart more easily. Sweet potatoes (diced small), Yukon Golds, or par-cooked fingerling potatoes are a great substitute. In a pinch, use drained canned potatoes for a quicker dinner.
• Onion and Garlic: Sweet onions or yellow onion add a caramelized sweetness; fresh garlic cloves are essential for their bold flavor. Shallots or leeks are great substitutions for onions and garlic powder if you don’t have fresh garlic.
• Bell Pepper (optional but recommended): Red bell pepper adds color and a little sweetness. Green beans, shredded cabbage, zucchini, or frozen pepper with onion blend can be use instead.
• Spices and Seasonings: Smoked paprika, dried thyme, black pepper, kosher salt keep things simple. You can also use Italian seasoning, Cajun seasoning, Ranch powder (for a fun twist), or caraway seeds to lean into the Polish vibe.

For the full ingredient list and instructions, see the recipe card below.

How to Make Kielbasa and Potatoes

1. Brown the sausage. Heat oil in a large skillet over medium-high. Add sliced kielbasa in a single layer and cook until deeply browned on both sides (about 4-5 minutes). Transfer to a plate; keep drippings in the pan.
2. Crisp the potatoes. Add the diced potatoes to the same skillet. Cook, stirring occasionally, until golden and starting to turn tender (10-12 minutes). If they begin to stick, add a splash of water and cover briefly to steam.
3. Add onions and peppers. Stir in thinly sliced onion and bell peppers; cook until soft and potatoes are fully tender (8-10 minutes).
4. Season and finish. Add minced garlic, paprika, thyme, salt, and pepper; cook 1-2 minutes until fragrant. Return the kielbasa to the pan and toss until heated through.
5. Serve. Shower with parsley and bring the skillet right to the table.