Want to know our favorite go-to throw together easy weeknight meal? It’s this Potato, Pepper, and Kielbasa Skillet with Sauerkraut. A flavor bomb of deliciousness in your mouth that is filling and it only takes about 15 minutes to throw together! Side note: both of our husbands are obsessed with this dish and beg for more every time we make it.
Potato, Pepper, and Kielbasa Skillet
2017-04-19 19:28:20
Serves 4
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- ½ white onion, sliced
- 4 red potatoes
- kosher salt and black pepper, to taste
- 2 tbsp. olive oil
- 2 tbsp. whole grain mustard or spicy brown mustard (check your labels for whole 30 approved!)
- Juice of 1 lemon
- 1 (12oz) Link of Kielbasa (I use Pederson's Farms No Sugar Kielbasa)
- Compliant Sauerkraut, to taste (I use Farmhouse Culture)
Instructions
- Scrub the new potatoes, pat dry. Cut each potato into eights. Remove seeds/core of the bell peppers, cut them into chunks that are the same size as the new potatoes.
- Heat 2 tbsp. of olive oil over medium-high heat. When hot, add your potatoes and cook for three minutes, stirring occasionally. Now add your bell peppers and sliced onions and continue cooking. Add plenty of kosher salt (your dealing with potatoes here) and some black pepper to taste. Cook until the potatoes are just cooked through and the bell peppers are tender, about 7 more minutes, the potatoes should be tender all the way through when pieced with the fork. Turn heat down to low.
- Slice up your kielbasa and toss them into the skillet with 2 tbsp. of mustard, and the juice of a lemon. Stir to combine and cook on low until kielbasa is heated through.
- Serve with whole 30 approved sauerkraut. Enjoy!
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