A one-pan weeknight dinner built on smoky kielbasa, charred peppers, and soft onion. The sausage renders its fat to cook everything in one go, and the whole thing comes together in under half an hour.

Serves 2. 30 minutes, 25 at the stove.

About 360 calories a serving, 14 g protein, 42 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 12 ounces of potatoes into three-quarter-inch cubes and toss them with 1 tablespoon of oil, salt, and pepper. Spread on a skillet over medium-high heat, and char without stirring for five minutes. Stir once and char again until the edges are golden and they yield to a fork, another five to eight minutes.13 min
2. While the potatoes cook, cut 1 medium onion into thick wedges and chop 2 large bell peppers into large chunks. Slice the kielbasa on a steep angle into half-inch pieces.
3. Push the potatoes to the side of the skillet, add the kielbasa, and let it brown for two minutes without stirring. Stir everything together, then add the peppers and onion, salt, and pepper. Cook, stirring now and then, until the peppers soften and char at the edges, about eight minutes.8 min
4. Taste and adjust salt and pepper. Divide between two plates and serve with a bright pickle or mustard on the side.

Note Swap the potatoes for egg noodles if you prefer. Leftovers hold in an airtight container for three days and warm gently in a skillet. Serve with sharp mustard, pickled vegetables, or dark bread.