Nutrition per serving may change if servings are adjusted.
2 teaspoons canola oil
1 large onion, chopped
2 green bell peppers, diced
2 cloves garlic, minced
1½ teaspoons paprika
1 teaspoon caraway seeds, crushed
¼ teaspoon cayenne pepper
½ cup reduced-sodium chicken broth
3 ounces turkey kielbasa, diced ( ¾ cup)
4 cups diced cooked potatoes, or frozen hash-brown potatoes
Salt & freshly ground pepper, to taste
2 tablespoons reduced-fat sour cream
Heat oil in a large cast-iron skillet over medium-high heat. Add onion, bell peppers, garlic, paprika, caraway seeds and cayenne; saute 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.
181 calories;7 g fat(1 g sat); 4 g fiber; 21 g carbohydrates; 9 g protein; 28 mcg folate; 19 mg cholesterol; 9 g sugars; 1 g added sugars; 1,489 IU vitamin A; 102 mg vitamin C; 65 mg calcium; 1 mg iron; 531 mg sodium; 430 mg potassium
Vitamin C (170% daily value), Vitamin A (30% dv)