Ingredients:

  • 14 oz smoked kielbasa, sliced into 1/4 inch rounds
  • 1.5 lbs Yukon Gold potatoes, diced into 1/2 inch cubes
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 1 large red bell pepper, chopped into 1/2 inch pieces
  • 1 large green bell pepper, chopped into 1/2 inch pieces
  • 5 large garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice 14 oz smoked kielbasa into 1/4 inch rounds. Note: Keep them uniform so they brown at the same rate.
  2. Heat 1 tbsp avocado oil in a 12 inch skillet over medium high heat until the oil shimmers.
  3. Add the kielbasa and sear for 4 minutes until deeply browned and caramelized. Remove sausage from the pan and set aside.
  4. Add the remaining 1 tbsp avocado oil to the rendered sausage fat in the skillet.
  5. Toss in 1.5 lbs diced Yukon Gold potatoes. Note: Do not stir them for at least 5 minutes to build a crust.
  6. Cook potatoes for 12 minutes, flipping occasionally, until they are golden and fork tender.
  7. Add 1 diced yellow onion and both chopped bell peppers to the skillet with the potatoes.
  8. Season with 1 tsp smoked paprika, 1 tsp Italian seasoning, 1/2 tsp sea salt, and 1/2 tsp black pepper.
  9. Sauté for 6 minutes until the vegetables are softened and slightly charred.
  10. Create a small well in the center, add 5 minced garlic cloves, and cook for 1 minute until fragrant and translucent.
  11. Stir the seared kielbasa back into the pan and toss for 2 minutes until everything is heated through.
  12. Garnish with 2 tbsp fresh parsley and serve immediately.