Ingredients

• 2 teaspoons canola oil
• 1 large onion, chopped
• 2 green bell peppers, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1 teaspoon caraway seeds, crushed
• 1/4 teaspoon cayenne pepper
• 1/2 cup reduced-sodium chicken broth
• 3 ounces turkey kielbasa, diced (3/4 cup)
• 4 cups diced cooked potatoes, or frozen hash-brown potatoes
• Salt & freshly ground pepper, to taste
• 2 tablespoon reduced-fat sour cream

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Cooking Directions

Step 1

Heat oil in a large cast-iron skillet over medium-high heat. Add onion, bell peppers, garlic, paprika, caraway seeds and cayenne; sauté until vegetables begin to brown, 5 to 8 minutes. Stir in chicken broth, kielbasa and potatoes and cook, scraping up browned bits, until potatoes are crusty, 6 to 8 minutes. Season with salt and pepper. Serve immediately, topped with sour cream.