If you’re looking for a simple, hearty meal that comes together fast and satisfies the whole family, this Easy Kielbasa Skillet is just the thing. With smoky sausage, golden potatoes, sweet corn, and tender zucchini, it’s a one-pan wonder that’s bursting with flavor and easy on the cleanup. Perfect for busy weeknights or relaxed weekend dinners, this is comfort food you can make on the fly.

In our house, kielbasa recipes are always a hit, and this one has become a staple, especially in late summer when the zucchini is abundant and fresh corn is at its peak. But the beauty of this recipe is its flexibility. Don’t have zucchini? Toss in yellow squash, broccoli, mushrooms, or whatever vegetables you have on hand. It’s a forgiving dish that welcomes all sorts of swaps and additions.

Ingredients You’ll Need (full list and amounts are in the printable recipe card below):

Avocado Oil – Or substitute vegetable oil, if you prefer.
Fully-Cooked Smoked Sausage – Kielbasa, turkey sausage, or your favorite variety, sliced into rounds.
Butter – Adds richness and helps get those crispy edges on the potatoes.
Yellow Potatoes – Sliced about 1/4-inch thick and par-cooked for a soft, fluffy center and golden crust.
Seasoned Salt – Use your favorite blend to bring out the flavor.
Smoked Paprika – For a little depth and subtle smoky kick.
Red Onion – Sliced thin for sweet and savory flavor. I like red onion in this dish, but you can use any color you prefer.
Red Bell Pepper – Adds color and a fresh crunch. Orange, green, or yellow peppers are good, too.
Fresh Corn Kernels – About 1 cup. No need to cook first—just slice straight from the cob!
Zucchini – Sliced into 1/4-inch rounds.
Apple Cider Vinegar – Just a splash for brightness at the end.
Chopped Fresh Basil – Or use 1 teaspoon dried basil if that’s what you have.
Salt and Pepper – To taste.

My Favorite Tip for the Best Fried Potatoes:

Now, I know this is a quick skillet meal, but I do take one extra step that makes all the difference: par-cooking the potatoes. It might sound a little fussy, but trust me—it’s worth the few extra minutes. Boiling the potato slices for about 5 minutes in salted water before pan-frying them helps them cook through faster and gives them that irresistible crisp exterior and fluffy interior.

Here’s my little trick: after draining the potatoes, give them a good shake in the colander to rough up the edges. This helps create a nice surface that crisps up beautifully in the skillet.

From there, it’s all about layering flavors—sizzling the potatoes in a little butter and oil, adding the kielbasa and veggies, and cooking everything until golden and delicious.

Tips for the Perfect Easy Kielbasa Skillet:

Par-cook the potatoes for 5 minutes in salted water and rough them up in the colander—this helps them crisp up in the pan.
Use a large skillet so the ingredients have room to brown rather than steam.
Don’t overcrowd the pan—cook in batches if needed for the best texture.
Switch up the veggies depending on the season or what you have on hand.
Add a splash of vinegar or lemon juice at the end for brightness, if you like a little zing.
Make It Even Easier. Par-cook the potatoes ahead of time and store them in the fridge. You can even pre-chop the sausage and vegetables the night before, so all that’s left to do at dinnertime is heat up the skillet and throw it all together. One pan, minimal fuss, and maximum flavor.

Looking for more down-home dinner ideas?

Try these:
Homestyle Meatloaf for a classic comfort food favorite, or whip up a batch of
Old-Fashioned Cabbage and Noodles when you need something quick and satisfying. And don’t miss my
Sheet Pan Sausage and Veggies—another one-pan wonder that’s big on flavor and short on cleanup.

If you try this recipe for Easy Kielbasa Skillet, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe—it helps others discover it too!

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