| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
To 6 |
INGREDIENTS
| 4 |
md |
Russet or Red Potatoes; sliced, (up to 6) |
| 4 |
lg |
Carrots; peeled and thinly sliced, up to 5 |
| 2 |
bn |
Broccoli; rinsed and cut into bite-size pieces, (up to 4) |
| 1 |
lg |
Onion; quartered |
|
|
About 5 Plum or Romano Tomatoes; halved |
| 1 |
|
Kielbasa Ring Sausage |
INSTRUCTIONS
Put a small amount of grease in a large cast iron skillet, or heavily spray
the bottom with cooking oil; then warm it over medium-high heat.
Brown the sliced potatoes, making sure to turn as you cook for about 10
minutes. When the potatoes are browned and partially cooked, add the
carrots, broccoli, and onion to the skillet. Add a bit of water if the
vegetables seem to require a bit of steam to continue cooking. Toss the
mixture occasionally to turn, and cook to a desired degree of doneness.
Add the tomatoes and let them warm through. Add the Kielbasa and cover the
skillet to warm the meat through, usually about 10 minutes. Serve warm from
the skillet.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Aug 28, 1999, converted by MM_Buster
v2.0l.
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