- 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
- 4 cups diced cooked potatoes or frozen hash-brown potatoes
- Salt and 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.