Fried Potatoes and Kielbasa

The way to a man’s heart is through his stomach, as an old adage goes. Keep your man well-fed and he’ll stay in love with you. The food doesn’t always have to be fancy, though, because a lot of guys just want meat and potatoes, so to speak, for their meal – simple, homey and comforting.

This reminds me of an Irish country or farm meal. Meat, potatoes, and it’s fried. DELICIOUS!

As far as meat and potatoes go, this recipe for fried potatoes and kielbasa will certainly do well, not just for your man but for yourself and your whole family. The recipe is easy, the food is ready in about half an hour, and its simple comfort will have your family asking for heaping seconds.

My SO and I have this for both breakfast and dinner. We like it for both meals. There’s nothing quite as satisfying as simple, homey meals like these.

This fried potatoes and kielbasa is great for those nights when you want something good to eat but are not inclined to spend too much time in the kitchen. With this recipe, you only need to brown the kielbasa in a pan and then cook the rest of the ingredients in the kielbasa drippings. It’s a quick dinner that everyone in your family will surely love. This lovely simplicity is from Robin of Mom Foodie.

Ingredients

14-16 oz. kielbasa
4-5 potatoes
1 Vidalia onion
½ tsp. paprika
½ tsp minced garlic
⅓ tsp. Kosher salt
¼ tsp. oregano

Instructions

  1. Preheat skillet on med-high heat.
  2. Cut sausage into slices, and drop in the heated pan. Stir while frying.
  3. As kielbasa is browning, chop the onion and potatoes.
  4. Once the sausage has browned up a bit, and released most of the grease, scoop it out and put aside. Be careful to leave grease in pan.
  5. Drop potatoes into the kielbasa grease to fry. Once they start to brown cut down heat to med-low, and add the remaining ingredients. Stir well.
  6. Once the potatoes have softened, add the kielbasa back into the pan mix in and all to reheat before serving.

 

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Mom Foodie.

Photo source

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440 comments

  1. My grandmother and mother always baked or boiled far more potatoes that we would need for one meal. The day-old potatoes made the best fried potatoes the next day.

  2. Any beer is fine…..I prefer a dark beer for more flavor, like Guinness or any other stout…..but it should NOT smell bad…..if you wouldn’t drink it; don’t cook with it! Enjoy!

  3. Preparing something much like that right now. I also add steak and peppers. Mrs. Dash original is the only spice I use and I char grill the sausage and steak prior to vining and adding to fried taters

  4. BS!!!!!! I am a very good cook, however. it’s hard in my wheel chair with oxygen on. My Man of 30 yrs. loves to cook. I really hope and pray your mean comment was not directed to me. I am a loving woman and Grandma.

  5. Geesh, your silence is killing me. I am waiting for your reply. No need to feel foolish for making an asinine comment when no one was talking about you in the first place

  6. 14-16 oz. kielbasa
    4-5 potatoes
    1 Vidalia onion
    ½ tsp. paprika
    ½ tsp minced garlic
    ⅓ tsp. Kosher salt
    ¼ tsp. oregano

    Instructions
    1.Preheat skillet on med-high heat.
    2.Cut sausage into slices, and drop in the heated pan. Stir while frying.
    3.As kielbasa is browning, chop the onion and potatoes.
    4.Once the sausage has browned up a bit, and released most of the grease, scoop it out and put aside. Be careful to leave grease in pan.
    5.Drop potatoes into the kielbasa grease to fry. Once they start to brown cut down heat to med-low, and add the remaining ingredients. Stir well.
    6.Once the potatoes have softened, add the kielbasa back into the pan mix in and all to reheat before serving.

  7. I’ve made something very similar to this that was posted on Facebook not too long ago. It was done in the oven with a regular onion and I think Tarragon. It was quite good.

  8. This was a favorite way back when, except it was made bologna and didn’t use upscale stuff like Vadlia onions and sea salt. Also the flavor enhancer was French’s mustard. And no fair having a salad with it. Ketchup was the only condiment.

  9. Grew up on this. It’s one of the things I still ask my mon to make for me.
    Sure, I could make it but somehow it tastes better when she makes it 🙂

  10. I make a dishes similar to this — add cabbage for a great flavor addition. Also, throw some eggs in for a wonderful breakfast.

  11. I just chunk it up, drizzle w/olive oil and roast it on a cookie sheet in a 375 oven. Easy, peasy and a pretty good hash. You can also add chunked up bell pepper if you like:)

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