Combine kolbassa with garlic potatoes for a taste sensation
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 and 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 minutes
Cook time: 20 minutes