Yield: 4 To 6
|4 mediums||Russet or Red Potatoes; sliced, (up to 6)|
|4 larges||Carrots; peeled and thinly sliced, up to 5|
|2 bunches||Broccoli; rinsed and cut into bite-size pieces, (up to 4)|
|1 large||Onion; quartered|
|\N \N||About 5 Plum or Romano Tomatoes; halved|
|1 \N||Kielbasa Ring Sausage|
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@... by Recipe-a-Day <recipe-a-day@...> on Aug 28, 1999, converted by MM_Buster v2.0l.