5 pounds red potatoes
3 ounces kielbasa sausage
1/2 pound shredded Cheddar cheese
1 onion, chopped
2 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon sea salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon dried marjoram
1 tablespoon dried basil
1/4 cup fresh lemon juice (optional)
4 tablespoons olive oil
1 tablespoon all-purpose flour
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and chop.
In a skillet, grease the bottom of a large skillet with olive oil. Place sliced potatoes in skillet, making sure to put all potatoes on top. Cook over medium heat, stirring constantly, until lightly browned. Remove from skillet.
Stir the kielbasa into the skillet with the cheese and onion. Place the kielbasa over the potatoes, increase heat to medium-high and brown until cheese turns golden. Remove from skillet.
Remove from skillet and stir in the Worcestershire sauce, Worcestershire sauce, horseradish, horseradish sauce, horseradish sauce, horseradish sauce and rosemary and sage. Add lemon juice if desired. Stir, cover and simmer for 5 minutes. Serve over cooked potatoes. Garnish with olive oil and/or butter.