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Garlicky Potato and Kolbassa Skillet



Quantity Ingredient
375 g pkg. Piller’s Kolbassa, halved lengthwise and thinly sliced
15 ml (1 Tbs.) olive oil
1 small onion, diced
2 large Yukon potatoes, diced into 1 cm (½”) pieces
3 garlic cloves, minced
250 ml (1 cup) frozen, canned, or fresh corn kernels
125 ml (½ cup) roasted red or yellow peppers, chopped
Sea salt and freshly ground pepper, to taste
30 ml (2 Tbs.) Italian parsley, chopped



Warm the oil in a large skillet over medium high heat. Add onions and potatoes; stir to coat the potatoes with oil. Season generously with salt and pepper, and cook for about 3 minutes. Add garlic and cook for 1 minute. Cover with a lid and cook for 5 minutes.

Add Kolbassa and stir. Cover again and cook for 3-4 minutes. Once the potatoes are almost soft, add the roasted peppers and corn. Stir and continue cooking uncovered for 3-4 minutes. Taste and adjust seasonings as desired. Sprinkle with parsley before serving.