Com­bine kol­bassa with gar­lic pota­toes for a taste sen­sa­tion

Stanstead Journal - - CLASSIFIEDS -­

(NC) Kol­bassa pieces are the main in­gre­di­ent in this sim­ple, skillet din­ner that is sure to be­come a fam­ily favourite.

Gar­licky Potato & Kol­bassa Skillet


15 ml (1 tbsp.) olive oil

1 small onion, diced

3 gar­lic cloves, minced

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

1 pkg. 375g Piller’s Kol­bassa or 300g Piller’s Sim­ply Free Kol­bassa halved length­wise and thinly sliced

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

125 ml (1/2 cup) roasted red or yel­low pep­pers, chopped

Sea salt & freshly ground pep­per, to taste

30 ml (2 tbsp.) Ital­ian pars­ley, chopped


Warm the oil in a large skillet over medium high heat. Add the onions and cook for about 3 min­utes; add gar­lic and cook for one minute, then add the pota­toes. Stir to coat the pota­toes with oil and sea­son gen­er­ously with salt and pep­per. Cover with lid and cook for 5 min­utes. Add Kol­bassa and stir. Cover again and cook for 3-4 more 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. Makes 6 serv­ings.

Prep time: 15 min./ Cook time: 20 min.

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