The shelf offers one protein: kielbasa, so sliced and browned it becomes the backbone of this sheet-pan dinner. Sweet and savory, it cooks down with potatoes into something that feels like comfort but takes the time a tired cook has.

Serves 2. 30 minutes, 12 at the stove.

About 510 calories a serving, 39 g protein, 45 g carbohydrate, 21 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 12 oz kielbasa into quarter-inch rounds and 1 medium onion into thin slices; cut 1 lb potatoes into quarter-inch-thick rounds. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the kielbasa, and cook until browned at the edges, about four minutes, then push to the side.
2. Add potatoes and onion to the cleared space and stir to coat with oil and the kielbasa fat, then season with salt and pepper. Cook until the potatoes soften and the onion browns, about fifteen minutes, stirring occasionally and letting the potatoes caramelize on the bottom.15 min
3. Stir in a quarter cup sour cream off heat, taste and adjust salt and pepper, and serve straight from the pan.

Note Swap sour cream for plain yogurt or skip it entirely for a simpler finish. Leftovers keep three days refrigerated and reheat gently in a skillet with a splash of water. Serve with rye bread or pickled vegetables on the side.