Satisfying kielbassa and potato hash

This is a meal that my Father frequently made when I was growing up.  It’s a typical Polish meal, involving sausage, potatoes, and of course, paprika.  For those who aren’t used to paprika, it is an extremely common seasoning in Hungarian food and is made from dried red peppers (chilli peppers, however it is not normally spicy).  It adds an earthy flavour and is delicious on meat and root vegetables, as well as in soup.  My Father always made this dish by first frying the ingredients, then transferring them to a baking pan and roasting them until brown and crispy.  If you prefer your kielbasa and potatoes less browned, simply roast for less time or omit the oven all together.

300 g turkey kielbasa sausage (you can also use pork or beef, I personally like the taste and low fat of the turkey)
1 bag mini potatoes
Extra virgin olive oil
1/4 onion, chopped
4 garlic cloves, minced
Salt, to taste
Black pepper, to taste
1/4 tsp white pepper
1/2 tsp garlic powder
1/2 tsp chilli flakes (this type of food doesn’t normally have any heat, but both my husband and I love chilli flakes)
1 tsp paprika
Large pot
Stainless steel pan (if you don’t have one, you can use a regular pan but you will need a roasting pan for the oven as well)

First, peel the plastic casing off your kielbasa.

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Boil a large pot of salted water.  Next, cut your potatoes in half and cook until fork tender.  While your potatoes are cooking, heat some olive oil on medium heat and add your onion and garlic.  Cook until fragrant, then chop up your kielbasa and add to the pan.

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When your potatoes are cooked, add them to the pan.  You may wish to add a bit more olive oil at this point as well.  Add your seasoning to your mixture and cook until it starts to brown.  During this time you can pre heat your oven to 375 F.

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Once your mixture has browned, put it in the oven for 30 minutes until crispy.

Enjoy with a nice tossed salad!

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