Description
This classic Fried Potatoes and Onions with Smoked Polish Sausage recipe is a savory and hearty dish perfect for breakfast, brunch, or dinner. Crispy browned potatoes and caramelized onions combine with smoky, succulent kielbasa to create a flavorful one-skillet meal that’s easy to prepare and satisfying. Garnished with fresh parsley, this dish pairs wonderfully with eggs or a fresh salad for a complete meal.
Ingredients
Scale
Sausage
- 1 lb smoked Polish sausage (kielbasa), sliced into rounds
Vegetables and Seasonings
- 4 large russet potatoes, thinly sliced
- 1 large onion, thinly sliced
- 3 tbsp olive oil or butter
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced Polish sausage and cook for 4-5 minutes until the pieces are browned and have crispy edges. Remove the sausage from the skillet and set aside to keep warm.
- Fry the Potatoes: Using the same skillet, add the remaining 2 tablespoons of olive oil. Add the thinly sliced potatoes, then season with garlic powder, smoked paprika, salt, and pepper. Cook over medium heat for 10-12 minutes, stirring occasionally, until the potatoes develop a golden brown, crispy exterior and are tender on the inside.
- Add the Onions: Stir the sliced onions into the cooked potatoes and continue to cook for another 5-7 minutes. Cook until the onions are soft, slightly translucent, and caramelized to bring out their natural sweetness.
- Combine Everything: Return the browned sausage slices back to the skillet with the potatoes and onions. Toss to combine everything thoroughly and cook for an additional 2-3 minutes so all the flavors meld and the dish is heated through.
- Serve: Remove from heat, garnish with fresh parsley if desired, and serve hot. This hearty skillet dish pairs perfectly with a side of eggs or a light salad for a well-rounded meal.
Notes
- You can substitute the smoked Polish sausage with any smoked sausage or kielbasa available.
- For extra crispiness, rinse and dry the potato slices before frying to remove excess starch.
- Adjust the seasoning according to your taste; adding a pinch of cayenne pepper can add a spicy kick.
- If preferred, use butter instead of olive oil for a richer flavor.
- Make sure to stir occasionally to prevent sticking and ensure even cooking of potatoes and onions.
