Potato, Pepper, and Kielbasa Skillet with Sauerkraut
Servings: 4 People
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 [12-oz] link of kielbasa I use Pederson's Farms No Sugar Kielbasa
- Whole30 Compliant Sauerkraut to taste (I use Farmhouse Culture)
Instructions
- Scrub the red 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 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 (you're 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 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 Whole30 approved sauerkraut and enjoy!