Potato Kielbasa Skillet (Ohio)

No need to hunt through kielbasa recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It’s especially perfect on those cold late fall and early winter nights.

1 lb red potatoes, cut into 1" pieces (3-4 medium)
3 Tbsp. water
2 Tbsp. brown sugar
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
1½ tsp. fresh thyme, minced or ½ tsp. dried thyme
¼ tsp. black pepper, freshly cracked
1 Tbsp. extra-virgin olive oil
½ cup onion, chopped
¾ lb smoked kielbasa or Polish sausage, cut into ¼" slices
4 cups fresh baby spinach
5 strips bacon, cooked and crumbled

Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain.

Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; sauté onion and kielbasa until onion is tender.

Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

Makes 4 servings.