This simple Kielbasa Potato Hash has it all: savory, veggie packed, comfort food, one-pot, just a tad sweet, healthy, easy to prepare and it’s packed with flavor! Definitely a weeknight winner!
Food blogging is funny. And not like funny ha-ha but a weird kind of funny. It’s such an unconventional way to make an income, you know? Getting paid to create recipes, take pictures of food and babble on about everything and nothing is weird. But it’s also awesome. And sometimes overwhelming. But mostly it’s just weird. There is so much behind the scenes work that goes into blogging and truth be told, I wish social media would just go away. Because who’s got time to Insta, Snap, Share, Tweet, and whatever else their days away? Not this gal. And because I love the part of blogging where I get to cook, share recipes and engage with all of you, I often feel like I’m being pulled in two different directions.
So yeah, blogging is funny.
But the real beauty of blogging- in my case anyway- is that there are no concrete rules. Because I’m my own boss and only accountable to myself, I get to do my thing as much or little as I like and the blog still lives. I am sorry, though, that the recipe sharing has been so sporadic around here lately. It’s just that between catering, volunteer work, mom’ing, wife’ing, and making sure I’m taking time for myself, blogging has taken a bit of a back burner. And it’s a shame because I’ve been cooking a ton- with so much that I’d love to share, too- I just need to carve out some time.
I tell my boys all the time to “do their best and forget the rest”. We live in a time where it feels like everything is about being bigger, better, faster, stronger and if you’re not pushing to do more and be more then somehow you’re less. And I couldn’t disagree more. I think that being the best version of yourself at any given time is really what counts. Sometimes I can give more, sometimes the bare minimum is all I’ve got. But if it’s my best at the time then it’s really all anyone can ask for, you know? So please bare with me as I find my blog groove again and get back into the game. Right now I’m blogging as much as I can. Hopefully I’ll find my rhythm here soon!
So enough babbling. Let’s talk hash!
I adore a good hash; you simply sauté potatoes, whatever meat and veggies you have and, voile, dinner is served. Often times I’ll fry an egg to go on top as well. Unless, like in the case of this particular hash, I was out of eggs. This is the ultimate 30 minute meal and it makes for awesome leftovers. I found a variation of this Kielbasa Potato Hash on a food forum on chowhound (not even sure how I got there) but it was so good I had to share. I used kielbasa from my favorite local butcher, Beltex Meats, but you could certainly use whatever sausage you like. Local potatoes, fresh spinach and a sweet and savory sauce that will leave you licking the bowl!
Have a great weekend, everyone!! xo, Kelley
A healthy, one-pot dish with kielbasa sausage, potatoes, onions and spinach.
- 2 tablespoons olive oil
- 1/2 pound small red-skinned potatoes, in wedges
- 1/4 cup water
- 1 small yellow onion, thinly sliced
- 3/4 lb. kielbasa or your favorite sausage, sliced 1/4" on the diagonal
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 4 oz fresh baby spinach
- Heat olive oil in a large cast-iron skillet over medium-high heat. Add potatoes and water and quickly cover pan to let potatoes steam and soften, about 15 minutes. Test potatoes with a fork to see that they’re tender.
- Remove lid and continue to cook, stirring only as needed, until water has evaporated and potatoes are just starting to brown, about 6 minutes. Add onion and kielbasa and cook, stirring as needed, until sausages are golden brown and onions are softening and caramelized about 5 minutes more.
- Meanwhile, mix together salt, pepper, mustard, vinegar, and maple syrup. When potates and kielbasa are dark golden brown, remove from heat and add dressing to pan, tossing to coat. Cook 1-2 minutes until sauce thickens a bit.
- Remove from heat and stir in spinach until it has barely wilted.