1974, TV Guide Magazine, Kielbasa and Potatoes recipe


8 slices thick-sliced bacon, diced
2 large onions, chopped
6 large potatoes, cooked, peeled and cut into 1-inch cubes
1 Polish kielbasa or 2 lbs. Italian sweet sausage
2 red bell peppers, cut into 1-inch squares
Salt and pepper 

In a large skillet, fry bacon until brown and crisp. Remove and set aside. Add onion to drippings and saute until golden brown. Add potato cubes and stir over low heat until potatoes are lightly browned, about 15 minutes. Cook kielbasa in boiling salted water for 15 minutes. Drain and cut into 1/2-inch slices. If using sausages, brown on all sides in another skillet; cut into 1-inch slices. Add kielbasa or sausages to potatoes. Add red peppers and stir over low heat for another 10 minutes. Season to taste with salt and pepper. Pile on a serving platter and sprinkle with reserved crisp bacon. Serve with marinated sliced cucumbers, slices of dark bread and glasses of cold beer.