When comfort food calls, this hearty skillet of fried potatoes, onions, and smoky Polish sausage answers with gusto. This rustic, one-pan meal brings together crispy-edged potatoes, caramelized onions, and rich kielbasa in a symphony of flavors that’s both satisfying and simple.
Drawing from Eastern European cooking traditions, this dish transforms humble ingredients into a memorable meal that’s perfect for busy weeknights or lazy weekend brunches. The combination of textures and the way the sausage flavors infuse the potatoes makes this a guaranteed family favorite.
Why You’ll Love This
- One-pan meal means minimal cleanup
- Uses affordable, readily available ingredients
- Perfectly crispy potatoes with tender centers
- Customizable spice levels to suit your taste
- Leftovers taste great reheated for breakfast
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 1 large yellow onion, sliced
- 1 pound smoked Polish sausage, sliced
- 3 tablespoons vegetable oil
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Cut potatoes into 1-inch cubes and slice onion into half-moons
- Heat oil in a large skillet over medium-high heat
- Add potatoes to the skillet, season with salt and pepper
- Cook potatoes for 10 minutes, stirring occasionally
- Add onions and continue cooking for 5 minutes
- Add sliced sausage and paprika
- Cook for 10-15 minutes more, stirring occasionally, until potatoes are crispy
- Garnish with parsley if desired and serve hot
Tips & Variations
- Parboil potatoes for 5 minutes to reduce cooking time
- Add bell peppers or mushrooms for extra vegetables
- Try different sausage varieties like andouille or chorizo
- Don’t overcrowd the pan – potatoes need space to crisp
- Pat potatoes dry before frying for maximum crispiness
Serving Suggestions
Serve this hearty dish with a side of sauerkraut or a simple green salad to balance the richness. For breakfast, top with a fried egg and serve with rye toast. A dollop of whole-grain mustard on the side adds a perfect tangy kick.
Notes
- Stores well in the refrigerator for up to 3 days
- Reheat in a skillet to maintain crispiness
- Cut potatoes uniformly for even cooking
FAQs
- Can I use pre-cooked potatoes? Yes, leftover boiled potatoes work great and cook faster.
- What’s the best potato variety to use? Russet potatoes are ideal for their starchy content and ability to crisp up nicely.
- Can I make this ahead? While best served fresh, you can pre-cut ingredients and store them separately until ready to cook.
- Is this dish gluten-free? Most Polish sausages are gluten-free, but always check the label to be sure.
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 1 large yellow onion, sliced
- 1 pound smoked Polish sausage, sliced
- 3 tablespoons vegetable oil
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish (optional)
Steps
- Cut potatoes into 1-inch cubes and slice onion into half-moons
- Heat oil in a large skillet over medium-high heat
- Add potatoes to the skillet, season with salt and pepper
- Cook potatoes for 10 minutes, stirring occasionally
- Add onions and continue cooking for 5 minutes
- Add sliced sausage and paprika
- Cook for 10-15 minutes more, stirring occasionally, until potatoes are crispy
- Garnish with parsley if desired and serve hot
Notes
- Stores well in the refrigerator for up to 3 days
- Reheat in a skillet to maintain crispiness
- Cut potatoes uniformly for even cooking
