Description
A hearty and flavorful skillet dish featuring crispy fried Yukon Gold potatoes, caramelized onions, and smoky Polish sausage, seasoned with paprika and fresh parsley. Perfect for a satisfying lunch or dinner that comes together in about 40 minutes.
Ingredients
Scale
Potatoes and Sausage
- 1½ pounds Yukon Gold potatoes, diced into evenly sized cubes
- 14 ounces smoked Polish sausage, sliced into rounds
Vegetables
- 1 large yellow onion, thinly sliced
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Ingredients: Dice the Yukon Gold potatoes into evenly sized cubes to ensure even cooking. Slice the smoked Polish sausage into rounds and thinly slice the yellow onion.
- Cook Potatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potatoes in a single layer and cook for 12–15 minutes, stirring occasionally until they turn golden and crispy. Season with half the salt (½ teaspoon) and black pepper (¼ teaspoon) during cooking for enhanced flavor.
- Cook Sausage and Onions: Push the cooked potatoes to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side, then add the sliced sausage and onions. Cook for 8–10 minutes until the sausage is browned and the onions have softened and caramelized, adding rich depth to the dish.
- Combine and Season: Add the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon paprika to the skillet. Stir all ingredients together well and cook for an additional 2–3 minutes to meld the flavors.
- Finish and Serve: Remove the skillet from heat and sprinkle with 2 tablespoons of freshly chopped parsley to add color and a fresh herby note. Serve warm for a delicious and comforting meal.
Notes
- For extra crispiness, soak potato cubes in cold water for 30 minutes before cooking to remove excess starch, then pat dry thoroughly.
- This dish can be varied with different types of smoked sausage or even substituted with a vegetarian sausage for a vegetarian alternative.
- Use a heavy-bottomed skillet to ensure even cooking and prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet to retain crispiness.
