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Recipe For Sheet pan Kielbasa And Yukon Gold Potato Hash Recipe

Sheet Pan Kielbasa and Yukon Gold Potato Hash

Course Breakfast, brunch, Main Course
Cuisine American
Keyword sheet-pan-kielbasa-yukon-gold-potato-hash, sheet-pan-recipes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 575kcal
Author Melissa Sperka


  • 3 lb Yukon Gold potatoes cut into ½-inch pieces
  • 1 large sweet onion thinly sliced
  • 1 large poblano or green bell pepper seeded and diced
  • 1 large red bell pepper seeded and diced
  • 4 Tbsp butter melted
  • 2 Tbsp olive oil
  • 3 Tbsp grated Parmesan cheese
  • 2 tsp garlic salt
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp crushed red pepper flakes
  • ½ tsp freshly ground black pepper
  • 1 lb smoked kielbasa sausage, sliced into ¼-inch thick rounds
  • 1 Tbsp chopped fresh Italian parsley


  • Preheat the oven to 425°F. Spray a large rimmed baking sheet with cooking spray. Set aside.
  • Place the potatoes, onion, poblano and red pepper In a large mixing bowl. Drizzle with the butter and oil. Toss to coat.
  • To the vegetables add the Parmesan cheese, garlic salt, oregano, paprika, red pepper flakes and black pepper. Mix together until the seasonings are evenly distributed,
  • Pour into a single layer on the prepared pan. Use 2 pans if needed.
  • Tuck the kielbasa slices randomly into the vegetables.
  • Bake for 40 minutes stopping to stir halfway through. Bake until the potatoes are fork tender and browned. Broil for 5 minutes at the end of baking to brown further, if desired.
  • Garnish with chopped parsley and serve immediately.


2 (1-lb) kielbasa may be used, if desired.


Serving: 1serving | Calories: 575kcal | Carbohydrates: 49g | Protein: 17g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1568mg | Potassium: 1335mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1543IU | Vitamin C: 106mg | Calcium: 91mg | Iron: 4mg