Fall colors shine in this kielbasa and vegetable hash. Bright red, orange, yellow, and green peppers mix with the creamy colored potatoes and the more muted yellow-orange of the squash. This easy one pan meal is a delight for your eyes and your mouth!
Kielbasa and Vegetable Hash
Bell peppers, potatoes and squash mix beautifully with turkey kielbasa and some cajun spice!
Ingredients
- 14 ounce package turkey kielbasa, cut into 1/4 inch rounds
- 1 green bell pepper diced
- 1 yellow, red or orange bell pepper diced
- 1 onion diced
- 3 small or 2 large potatoes or sweet potatoes diced
- 1 acorn squash peeled and diced
- 2 tbsp olive oil
- sea salt and pepper to taste
- Cajun spice optional
Instructions
- In a heavy-bottomed skillet, heat 1 tbsp of olive oil over medium-high heat until the oil shimmers.
- Brown the sliced kielbasa for around 5 minutes. Remove from the pan and set aside.
- Add 2 more tbsp of olive oil to the pan and let it heat for a minute. Add the peppers, onions, potatoes, and squash to the skillet and season with salt and pepper and cajun seasoning (if you like it spicy). Fry until potatoes are golden brown and cooked through and the peppers are softened, around 8-10 minutes, stirring often so that the potatoes don't stick to the pan.
- Mix the kielbasa back into the pan and serve hot.
