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Chef D – Garlicky Potato & Kolbassa Skillet

Garlicky Potato and Kolbassa Skillet

Serves 6

Piller’s Kolbassa pieces are the main ingredient in this simple, skillet dinner that is sure to become a family favourite.


1Tbsp. (15ml) Extra virgin olive oil

1 small onion, diced

2 large Yukon potatoes, diced into ½ inch (1cm) pieces

3 cloves garlic, minced

1 x 300 gram package Piller’s Kolbassa, halved length wise and thinly sliced

1 cup (250ml) frozen, canned or fresh corn kernels

½ cup (125ml) roasted red or yellow peppers, chopped

2 Tbsp. (30ml) Italian parsley, chopped

Sea salt and freshly ground pepper to taste


Warm the extra virgin olive oil in a large skillet over medium high heat.

Add the onions and potatoes. Stir to coat with oil. Season generously with sea salt and freshly ground black pepper. Cook for about 3 minutes.

Add the garlic and let cook for 1 minute. Cover with a lid and cook for 5 minutes.

Add Kolbassa and stir well. Cover again and let cook for 3-4 minutes.

Once the potatoes are almost soft, add the roasted peppers and corn kernels. Stir and continue cooking uncovered for 3-4 minutes. Taste and adjust seasonings as desired.

Sprinkle with parsley before serving.

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