Well hello, dinner in 25 minutes!!
This one-skillet meal is low-carb, light, easy to put together and filled with great flavors and textures. One of those dishes I tend to make when the weather turns warmer. Something about the crunchy veggies and the lightness of it makes it more of a spring/summer dish than fall/winter dish.
However, we are one of those can’t-live-without-protein kind of people. Veggies alone for dinner is never enough to fill us up, so I added one of my favorite sausages, kielbasa (a Polish/Ukrainian sausage) to this, and it makes it even better! Something about kielbasa/sausage, both in taste and texture, blends in perfectly with the vegetables and ties the dish together.
I have a love for sweet potatoes. Fierce, strong, ‘love-at-first-bite‘ kind of love. I mean, it tastes deliciously good AND it is healthy. How can you beat that? Sweet potatoes have lots of Vitamin A (a TON of it), Vitamin C, potassium, dietary fiber, and all kinds of other good stuff. Talk about bringing on the yum AND the nutrients!
One of my favorite things about this dish is how well the flavors and textures compliment each other. You get a little bit of sweetness from sweet potatoes, bell peppers and corn. Each of their sweetness tastes a little different, but blends together so well. Then there’s the soft texture of sweet potatoes, slightly charred bell peppers and the crunch from the corn. The kielbasa provides the savory punch, and of course, brings us the much needed protein.
When I make this meal, I like to serve it with a fresh, warm loaf of bread and slices of gourmet cheeses. I don’t even know what cuisine this belongs to or why this combination goes well together. I just woke up one day and decided bread and cheese is what we are serving with this dish for dinner, and it works, so it stuck.
To make this dish, start by dicing the sweet potatoes into ~1/2 inch cubes. Then thinly slice bell peppers then cut it into 1-2 inch long pieces. I use frozen corn for this because I’m lazy and that is easier. You can also cut out the kernels from fresh corn.
Then cut up the kielbasa. You can use another kind of sausage if you prefer.
I use my 12-inch cast iron skillet for this, the recommended measurements for the ingredients will fit a 12-inch skillet perfectly. If you don’t have a cast iron skillet, you can use a regular large skillet. Cast iron retains heat very well, so if you are using a skillet, you may need to increase the cook time by a couple of minutes based on how well your skillet heats up and stay heated up.
Grease the skillet with extra virgin olive oil, then add kielbasa and cook for 2-3 minutes. The kielbasa I used is pre-cooked, so we are just warming it up at this point. When done, remove kielbasa and add more olive oil if necessary, add sweet potatoes and fry it for 9-11 minutes, or until tender when pierced with a fork. Use a spatula to stir it every couple of minutes.
Next, add peppers, cook for 1-2 minutes, then add corn. Sprinkle with salt, pepper and garlic powder to taste. You can also add onion powder and parsley if desire. I omitted them for simplicity sake (I wanted a really quick meal 😉 ). The kielbasa and vegetables actually have so much flavor, they don’t really need that much help from the other spices.
Last but not least, garnish with chopped scallions. This, again, is completely optional.
And there you go! Super simple and so delicious! Sweet Potatoes and Kielbasa Hash. The perfect busy weeknight dinner.
This can easily be turned into a vegetarian meal by omitting the kielbasa. It is also a great party dish, brunch dish, or if you are super hungry, make this as a side to go along with a protein entree.
I love having these as leftovers as well. In fact, I would pack the leftovers in containers for my husband to bring to work for lunch during the week. Throw everything into a container – easy peasy! It is a nice, hot lunch, but at the same time, easy to microwave, and not too heavy a meal.
So much versatility!! And such pretty colors!
So there you go! Lots of healthy, yummy goodness in this one! And so easy! I don’t know about you, but when I have a lighter, healthier meal like this one, I like to end it with a nice decadent dessert, like No-Bake Oreo Truffles or ice cream. It really is my favorite way to eat. Something light for the entree, and a decadent dessert to seal the deal, and then I go to bed a happy girl. 🙂
I hope you enjoy!
Sweet Potato and Kielbasa Hash
- 10-13 oz sweet potatoes cubed
- 1 cup sweet bell peppers (red or/and orange) sliced
- 1 cup frozen corn
- 7-10 oz kielbasa
- 1-3 tsp extra virgin olive oil
- salt to taste
- pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder optional
- parsley optional
- green onions (sliced) optional
- Cut sweet potatoes in 1/2-inch cubes; slice bell peppers into long strips then cut them into 1-2 inch long strips; cut up kielbasa
- Heat olive oil on a cast iron or regular skillet under medium/medium low heat. When oil is heated up, add kielbasa and cook for 2-3 minutes. Stir occasionally. Remove kielbasa from skillet.
- Add more olive oil to skillet if skillet is no longer greasy. Add sweet potatoes and cook for 9-11 minutes, or until sweet potatoes are tender when pierced with a fork. Stir occasionally to ensure all sides are cooked.
- Add bell peppers to skillet, stir and cook for 2 minutes.
- Add corn to skillet, stir and cook for 1 minute. Add salt and pepper to taste, garlic powder, onion powder (optional), parsley (optional).
- Add kielbasa back into the skillet, stir and cook for another minute.
- Remove from heat. Garnish with chopped green onions. Serve and enjoy!
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