Potato Kielbasa Skillet

The recipe for this tasty potato and sausage skillet is one that my niece posted in our recipe group awhile back and I've just gotten around to trying this week. The original recipe calls for baby spinach, which I didn't have, but I did have some cabbage and I knew from other recipes that cabbage works great with sausage and potatoes; it did with this recipe, as well. The spicy-sweet flavors of brown sugar, vinegar and Dijon mustard combined with the sausage, potatoes, bacon and cabbage is very good. I served the dish with cornmeal muffins; a new recipe that I will post tomorrow. This is simple comfort food for a chilly winter day. Blessings...

Recipe:

1 lb. potatoes (any kind will do), peeled and diced into bite-sized pieces
3 tbsp. water
3/4 lb. smoked Kielbasa cut into 1/4-inch slices (I used turkey)
1/2 cup chopped onion
1 tbsp. olive oil
2 tbsp. brown sugar, packed
2 tbsp. cider vinegar
1 tbsp. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 cups fresh baby spinach or 3 cups thinly sliced cabbage
5 slices bacon crisply fried and crumbled

1. Place potatoes and water in a microwave-safe dish. Cover and micro-cook on high for 4 minutes or until tender; drain and set aside.
2. In a large skillet, saute Kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer until lightly browned.
3. In a small bowl, combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Simmer uncovered 3-5 minutes.
4. Add spinach and bacon; cook and stir until spinach is wilted. (See note if using cabbage).

Yield: 4 servings
Note: If using cabbage, add to skillet; cover and cook for about 3 minutes or until the cabbage is wilted.