Kielbasa and Potato Skillet with Caramelized Onions
Ingredients
- 1 poundkielbasa (fully cooked)
- 2 mediumyellow onion
- 1 poundYukon Gold potato
- 2 tablespoonolive oil
- 3 clovegarlic
- ¾ cupchicken broth
- 1 tablespoonDijon mustard
- 2 teaspoonfresh thyme
- 1 pinchsalt
- 1 pinchblack pepper
Prep
- 01
Slice 2 medium yellow onions into thin half-moons.
- 02
Cut 1 pound Yukon Gold potatoes into 1/2-inch cubes.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the caramelized onions and cook, stirring occasionally, until deep golden brown, 10 to 12 minutes. Transfer to a plate.
- 02
Cut kielbasa into 1/2-inch rounds. Add to the same skillet, increase heat to medium-high, and cook until lightly browned on both sides, 3 to 4 minutes. Remove and set aside.
- 03
Add diced potatoes to the skillet and cook, stirring occasionally, until they begin to soften and brown on the edges, 8 to 10 minutes.
- 04
Stir in minced garlic and cook for 30 seconds until fragrant. Pour in 3/4 cup chicken broth and 1 tablespoon Dijon mustard, scraping up any browned bits from the bottom.
- 05
Return the kielbasa and caramelized onions to the skillet. Add 2 teaspoons fresh thyme leaves, a pinch of salt, and a pinch of black pepper. Stir gently to combine.
- 06
Reduce heat to medium and simmer uncovered for 10 to 12 minutes, until the potatoes are tender and the liquid has reduced slightly. Taste and adjust seasoning as needed. Serve hot.
This skillet is ready in about 35 minutes start to finish. Leftovers reheat beautifully—store in an airtight container for up to 3 days and warm gently over low heat. A dollop of sour cream on the side is a nice touch.