Garlicky Potato and Kolbassa Skillet
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.