If you’re searching for that ultimate comfort food to bring everyone around the table with big smiles and satisfied appetites, let me introduce you to Fried Potatoes and Onions with Smoked Polish Sausage. This one-skillet wonder combines crisp, golden potatoes, sweet caramelized onions, and smoky, juicy sausage in every forkful. The best part? It comes together with just a handful of simple ingredients and fills your kitchen with irresistible aromas. Whether you serve it as a weeknight dinner or a lazy weekend brunch, this dish is soul-warming, hearty, and guaranteed to become one of your own go-to favorites.
Ingredients You’ll Need
The magic of Fried Potatoes and Onions with Smoked Polish Sausage lies in its simplicity: each humble ingredient brings distinct flavor, texture, or color to the pan. Gather these staples, and you’ll be halfway to a delicious, rustic skillet meal that always tastes like home.
- Yukon Gold or Russet potatoes (1½ pounds, peeled and diced): These potatoes become irresistibly crispy while staying fluffy inside—choose Yukon Gold for creaminess or Russet for extra crunch.
- Olive oil (1 tablespoon): Helps achieve that beautiful golden sear, plus a subtle fruity note.
- Unsalted butter (2 tablespoons): Adds richness and depth; butter plus oil means potatoes crisp without burning.
- Large yellow onion (1, thinly sliced): Sweet and caramelizes quickly, giving every bite a savory-sweet kick.
- Smoked Polish sausage (14 oz, sliced into rounds): Robust, smoky, and utterly satisfying—the heart of this dish.
- Garlic powder (½ teaspoon): Delivers mellow, rounded flavor without overpowering.
- Paprika (½ teaspoon): Adds color and warmth—choose smoked paprika if you want extra depth.
- Salt and black pepper (to taste): Essential for bringing all the flavors together.
- Chopped parsley (optional): A sprinkle of freshness and color to finish off your skillet masterpiece.
How to Make Fried Potatoes and Onions with Smoked Polish Sausage
Step 1: Parboil the Potatoes
Start by placing your peeled and diced potatoes in a large pot of salted water. Bring it to a boil, then let the potatoes cook for 5 to 6 minutes, just until they’re barely fork-tender. This little trick makes sure your potatoes will cook up extra fluffy inside and crisp beautifully in the skillet. Drain them well and set aside so they don’t get waterlogged.
Step 2: Brown the Sausage
Heat the olive oil and butter in a large skillet over medium heat. Once melted and bubbling, add the sliced smoked Polish sausage in a single layer. Sear them for about 5–6 minutes, flipping, until each round is golden and crisp on both sides. This step infuses the oil with that incredible smoky flavor and gives you sausage with caramelized edges that are pure bliss! Transfer the browned sausage to a plate for now.
Step 3: Sauté the Onions
In the same skillet (hello, built-in flavor!), add the thinly sliced onion. Sauté for 4 to 5 minutes, stirring occasionally, until the onions turn soft and translucent with hints of sweet caramelization. Don’t rush this step—the longer onions have to soften up and brown, the sweeter and more savory your Fried Potatoes and Onions with Smoked Polish Sausage will taste.
Step 4: Crisp the Potatoes
Give your drained potatoes a gentle pat with a towel to remove excess moisture, then add them to the skillet with the onions. Season everything with garlic powder, paprika, salt, and pepper. Let the potatoes cook undisturbed for a few minutes, then flip and toss occasionally for about 10–12 minutes, until their outsides are golden brown and irresistibly crispy. The onions will infuse the potatoes with so much flavor!
Step 5: Bring It All Together
Return the browned sausage to the skillet and toss everything gently so that each piece is mingling happily. Let it all cook together for another 2–3 minutes—just enough to heat the sausage through and marry all those glorious flavors. If you’d like, scatter fresh parsley over the top right before serving for a pop of color and freshness.
How to Serve Fried Potatoes and Onions with Smoked Polish Sausage
Garnishes
A finishing handful of chopped parsley is the classic choice—it brightens the entire skillet. If you’re feeling adventurous, try a sprinkle of fresh chives, a dollop of sour cream, or even shredded sharp cheddar cheese over each serving. Just a touch of crunch from fried onions or diced scallions isn’t out of place, either.
Side Dishes
This dish is hearty and filling on its own, but it loves friendly company! Serve it alongside a crisp green salad, tangy sauerkraut, or a heap of steamed green beans. Soft, buttered rolls or rye bread are perfect for mopping up every last savory bit.
Creative Ways to Present
Turn Fried Potatoes and Onions with Smoked Polish Sausage into brunch by topping it with a fried or poached egg. For a festive gathering, pile the skillet high in the center of the table and let everyone dig in family-style. Feeling elegant? Spoon portions onto individual plates, topped with microgreens and a dollop of crème fraîche for a bistro-style presentation.
Make Ahead and Storage
Storing Leftovers
Fried Potatoes and Onions with Smoked Polish Sausage keeps wonderfully in the refrigerator for up to 4 days. Simply let the leftovers cool completely, then transfer them to an airtight container. The flavors stay robust, and a gentle reheating brings the dish right back to life!
Freezing
If you want to stash away extra portions, freeze the completely cooled dish in a freezer-safe container for up to 2 months. For best results, spread it in a single layer or use a zip-top freezer bag to limit freezer burn. Remember, potatoes may lose a bit of their crispy edge after freezing, but the flavor remains delicious.
Reheating
To restore maximum crispness, reheat leftovers in a hot skillet with a splash of oil for 5–7 minutes, tossing occasionally until heated through. Alternatively, a 350°F (175°C) oven for about 15 minutes works beautifully. Avoid microwaving if you want those coveted crispy potato edges.
FAQs
Can I use a different type Main Course
Absolutely! While smoked Polish sausage gives Fried Potatoes and Onions with Smoked Polish Sausage its signature flavor, kielbasa, andouille, or any other smoked sausage are delicious substitutions—just adjust for slight differences in seasoning or smokiness.
What’s the best way to get super crispy potatoes?
Getting potatoes nice and crispy is all about reducing surface moisture after boiling and allowing them space in the skillet. Don’t overcrowd the pan, and let each side brown undisturbed before flipping. Using both oil and butter helps, too!
Can I add vegetables to this dish?
Definitely—feel free to stir in diced bell peppers, mushrooms, or even zucchini during the onion stage for added nutrition, color, and flavor. Sauté them until soft before adding the potatoes so everything cooks evenly.
Is this recipe gluten-free?
Yes, Fried Potatoes and Onions with Smoked Polish Sausage is naturally gluten-free, provided your sausage is certified gluten-free. Always double-check labels, especially with any pre-seasoned or specialty sausages.
What’s the best way to prep this ahead for meal planning?
Boil and drain your potatoes up to a day in advance, and refrigerate them in a covered container. Slice your sausage and onions, then package separately. When you’re ready, the whole dish comes together in minutes for a speedy, satisfying meal.
Final Thoughts
I hope you’re as excited to try Fried Potatoes and Onions with Smoked Polish Sausage as I am to share it! This is the kind of meal that turns humble kitchen staples into something memorable, whether for a cozy family dinner or a relaxed brunch with friends. Gather your ingredients and get that skillet sizzling—you’re in for a treat!
Print
Fried Potatoes and Onions with Smoked Polish Sausage Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a hearty and flavorful dish with Fried Potatoes and Onions with Smoked Polish Sausage. This skillet dinner combines tender potatoes, savory smoked Polish sausage, and caramelized onions for a satisfying meal that’s perfect for any night of the week.
Ingredients
- 1½ pounds Yukon Gold or Russet potatoes (peeled and diced)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion (thinly sliced)
- 14 oz smoked Polish sausage (sliced into rounds)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Potatoes:
Other Ingredients:
Instructions
- Prepare Potatoes: Boil diced potatoes in salted water until fork-tender, then drain and set aside.
- Cook Sausage: Brown sausage slices in olive oil and butter until cooked; set aside.
- Caramelize Onions: In the same skillet, cook onions until softened and caramelized.
- Cook Potatoes: Add parboiled potatoes to the skillet, season with spices, and cook until golden and crispy.
- Combine Ingredients: Return sausage to the pan, heat through, garnish with parsley, and serve hot.
Notes
- You can skip boiling and pan-fry raw potatoes longer (about 20–25 minutes) if preferred.
- Add bell peppers or mushrooms for extra flavor and color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Eastern European
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 870mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg
