🥔 Fried Potatoes, Onions, and Smoked Polish Sausage
Ingredients:
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1 lb smoked Polish sausage, sliced into 1/4″ rounds
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4–5 medium russet potatoes, peeled and diced (about 1/2″ cubes)
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1 large yellow onion, sliced or chopped
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3 tbsp vegetable oil (or use bacon fat for extra flavor)
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1 tsp smoked paprika (optional, enhances smoky flavor)
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Salt and black pepper, to taste
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Fresh chopped parsley (optional, for garnish)
Instructions:
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Prep the Potatoes:
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Peel and dice potatoes into even chunks.
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For crispier potatoes, parboil for 5–6 minutes in salted water, then drain and let them steam dry (optional but recommended).
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Brown the Sausage:
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Heat 1 tbsp oil in a large skillet (cast iron works great) over medium-high heat.
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Add sausage slices and cook until browned on both sides, about 5–7 minutes.
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Remove sausage and set aside. Leave a bit of the fat in the pan.
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Cook the Potatoes:
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Add remaining oil to the skillet if needed.
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Add diced potatoes in a single layer. Let cook undisturbed for 4–5 minutes to crisp up the bottoms.
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Stir and continue cooking, turning occasionally, for 10–12 minutes or until golden brown and fork-tender. Season with salt, pepper, and paprika.
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Add Onions & Finish:
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Add sliced onions to the potatoes and cook for 5–7 minutes more, stirring often, until soft and caramelized.
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Return the sausage to the pan and toss everything together. Cook for another 2–3 minutes to heat through and blend flavors.
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Serve:
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Garnish with parsley if desired.
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Serve hot as a main dish or hearty side.
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🔄 Optional Add-Ins:
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Bell peppers (add with onions for color and sweetness)
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Garlic (minced, added last 1–2 minutes of cooking)
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Eggs (crack over the top and bake, or serve with a fried egg)
This dish is great for breakfast, lunch, or dinner — and it reheats well. Want a sheet pan version for easier cleanup? I can convert it.