This Keto Hash with Kielbasa is an awesome and quick dinner that’s as healthy as it is flavorful!
This Keto Hash with Kielbasa is one of my favorite things to make in the kitchen. Hashes, in general, were really my go-to when I first started learning how to cook with a cast-iron skillet and pair flavors together. As with most things, there is a learning curve and there have been times when my cooking could have been confused with either chemistry class or a form of biological warfare, but now hashes are really my forte, plus they are a good way to clean out the fridge and put those leftovers to good use.
Studies show that the memories we associate with certain smells can be stronger than those associated with other senses. So from the time I started sautéing the peppers and onions all the way through the last bite, it was like having a flashback to every family vacation to Dollywood and every county fair I had ever visited. I can still smell it now as I’m writing this, those kielbasa stands had the most glorious smells wafting out into the crowds. Lord knows what kind of oil or other ingredients they might have been using, but they were so fragrant just walking past made your mouth start to water and your stomach begins to growl.
When you are preparing to make this recipe make sure you grab kielbasa’s (wait… is the plural of kielbasa kielbasi) that don’t contain added sugar, trust me it’s easier said than done. I’ve gone ahead and linked to some of my favorite options below.
- Pederson’s Natural Farms – Uncured Smoked Kielbasa
- Applegate – Fire Roasted Red Pepper Sausage
- Aidells – Roasted Garlic & Gruyere
Keto Hash with Kielbasa
- 2 tablespoons olive oil
- 2 medium turnips diced
- 1 large bunch kale chopped
- 1 onion thinly sliced
- 1 bell pepper thinly sliced
- 4 cooked kielbasa sausages
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Heat the oil in a 10" or larger cast-iron skillet over medium-high heat. Add in the diced turnips and all spices. Cook 5-8 minutes until tender and starting to brown.
- Add in the onions and peppers and saute 2-3 minutes until beginning to soften.
- Add the sliced sausage to the pan and cook 3-4 minutes. Add in the chopped kale and allow it to cook down, stirring for 2-3 minutes. Serve.