Kielbasa Skillet Stew

5 bacon strips - cooked until crisp

brown in drippings:
1 med. chopped onion
1 1/2 lbs smoked fully cooked sliced kielbasa

stir in & bring to boil:
2 cans (15 1/2 oz) great northern beans, undrained
2 cans (8oz) tomato sauce
1 can (4oz) chopped green chilis
2 med. carrots, sliced
1/2 med. green pepper, chopped
1/2 t. Italian seasoning
1/2 t. dried thyme
1/8 t. pepper

Reduce heat, cover and simmer for 45 min or until veggies are tender, stirring occasionally. Crumble bacon and sprinkle on top.

Kielbasa Scramble

1-2 tablespoon canola oil (can use butter)
2 medium potatoes, sliced to your desire thickness
1 small onion, chopped
1 1/2 teaspoons minced garlic (can use less (or more)
1/2 teaspoon crushed red pepper flakes (can use more or less)
8 ounces kielbasa, sliced into bite size (beef or pork)
4 eggs
1 tablespoon sour cream
1 teaspoon water
kosher salt
fresh ground pepper

Heat oil or butter in large skillet (I use my iron skillet).
Add potatoes slices and cook over medium heat for 5 minutes.
Add onion slices and stir. Cook for 5 minutes.
Add garlic, red pepper flakes and Kielbasa.
Continue to cook until potatoes are browned, stir occasionally. Cooking time will depend on how thick you sliced your potatoes.
Beat eggs with sour cream and water.
Add to pan over Kielbasa and potato mixture.
Cook and stir until eggs are fluffy and cooked.
Add salt and pepper to taste.
Serve.