Turkey Kielbasa Vegetable Hash

I often use turkey instead of regular fat-laden kielbasa to cut calories. I have found few instances when it isn’t a great substitute. You can’t get away with cooking it quite as long as regular kielbasa because it can get tough. The same goes for turkey smoked sausage.

I found this recipe by Mom On Timeout on Pinterest and made it for my husband just before leaving town for several days recently. He doesn’t cook, and I didn’t want him to subsist on sandwiches and cereal. He made boxed macaroni and cheese a couple of months ago when I wasn’t around, and it was not at all what he fondly remembered. I have spoiled him; he is practically a foodie now. Just this weekend, in a game of Balderdash with my family, he correctly identified fenugreek as a seasoning. So proud!

Job done.

I added dried Herbes de Provence to this dish because I love it and felt it would add a nice flavor. It did:  Yum! Italian herbs  or your favorite fresh herbs also would be great. In making this again, I would add 1 or 2 cups of additional vegetables, such as sliced zucchini or yellow squash, cubed winter squash or halved Brussels sprouts.  We love our veggies. I would halve the potato slices next time; they were a bit unwieldy because I used regular-size Yukon golds. I also would  halve the sausage slices just so they distribute among the vegetables more thoroughly.

Turkey Kielbasa Vegetable Hash

3 tbsp. olive oil

1 tbsp. unsalted butter

1 lb. potatoes of choice, halved lengthwise if medium to large and thinly sliced

1 scant tbsp. dried Herbes de Provence (or dried Italian herbs or fresh herbs of choice)

Salt and pepper to taste

1 link, 14 to 16 oz., turkey kielbasa or smoked sausage, halved lengthwise and cut into 1/4-inch slices

1 large onion, halved and thinly sliced

1 or 2 bell peppers, seeded and chopped

Heat the olive oil and butter over medium-high heat in a large skillet. Add the potatoes and season with salt, pepper and 1 tsp. of the dried herbs. Cook until browned on one side, 6 to 7 minutes. Turn the potatoes over and cook for another 4 to 5 minutes, or until golden brown. Remove the potatoes to the serving bowl with a slotted spoon.
If the skillet is looking dry, add another tablespoon of olive oil. Add the kielbasa and cook for 2 to 3 minutes on each side, until lightly browned.
Add the onions, pepper, any other vegetables and the rest of the dried herbs and cook, stirring frequently, until the onions are soft and translucent and the vegetables are tender. Season with additional salt and pepper.
Stir the potatoes back in and cook for another minute or two to reheat. Check seasonings and serve.

Recipe from momontimeout.com