Description
This classic Fried Potatoes, Onions, and Smoked Polish Sausage recipe features golden crispy Yukon Gold potatoes sautéed to perfection with caramelized onions and flavorful smoked Polish sausage. It’s a hearty and satisfying skillet meal that’s perfect for any time of day.
Ingredients
Scale
Vegetables
- 1½ pounds Yukon Gold potatoes, diced into evenly sized cubes
- 1 large yellow onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
Meat
- 14 ounces smoked Polish sausage, sliced into rounds
Seasonings and Oil
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon paprika
Instructions
- Prepare the ingredients: Dice 1½ pounds Yukon Gold potatoes into evenly sized cubes. Slice 14 ounces smoked Polish sausage into rounds. Thinly slice 1 large yellow onion to ensure even cooking.
- Cook the potatoes: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the potatoes in a single layer and cook for 12 to 15 minutes, stirring occasionally, until they become golden and crispy. Season the potatoes during cooking with ½ teaspoon salt and ¼ teaspoon black pepper.
- Add sausage and onions: Push the cooked potatoes to one side of the skillet. Add the remaining 1 tablespoon olive oil to the empty side of the pan. Add the smoked Polish sausage slices and thinly sliced onions. Cook for 8 to 10 minutes until the sausage browns and the onions soften and caramelize.
- Combine and season: Sprinkle the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon paprika over the entire skillet. Stir everything together thoroughly and cook for an additional 2 to 3 minutes to blend the flavors well.
- Finish and serve: Remove the skillet from heat. Sprinkle 2 tablespoons of chopped fresh parsley over the dish for freshness and color before serving.
Notes
- For extra crispiness, use a cast-iron skillet if available.
- You can substitute smoked Polish sausage with kielbasa or your preferred smoked sausage variety.
- Adjust seasoning to taste, especially the salt and paprika.
- Serve with a side salad or eggs for a complete breakfast or brunch meal.
