When you crave something hearty, packed with flavor and nostalgia, Fried Potatoes and Onions with Smoked Polish Sausage absolutely delivers. This dish is equal parts comforting and satisfying — crispy-on-the-edge potatoes, sweet caramelized onions, and smoky, savory sausage, all tossed together in a skillet. It’s the kind of meal that fills both your kitchen with incredible aromas and your table with happy faces. Whether it’s a quick weeknight dinner, a lazy weekend brunch, or a satisfying midnight snack, this recipe has you covered.
Ingredients You’ll Need
This dish thrives on simplicity, relying on the very best basics to create something greater than the sum of its parts. Each ingredient brings a special quality: color, flavor, or satisfying texture. It’s the ultimate no-fuss comfort food.
- Potatoes: Choose yellow or russet potatoes for golden crispness outside and creamy tenderness inside.
- Yellow Onion: Sliced onion lends the dish both sweetness and that deep, caramelized flavor as it softens.
- Smoked Polish Sausage: With its signature smoky taste, this sausage transforms the skillet into a flavor-packed meal.
- Olive Oil or Butter: Use oil for a lighter touch, or butter for that classic richness and decadent sheen.
- Smoked Paprika: Adds subtle heat and a smoky undertone that compliments the sausage beautifully.
- Garlic Powder: For a mellow garlic note that permeates every bite, without dominating the dish.
- Salt and Black Pepper: Essential for seasoning everything to perfection — taste as you go!
- Chopped Parsley (optional): A sprinkle at the end for a pop of fresh, herby flavor and gorgeous color.
How to Make Fried Potatoes and Onions with Smoked Polish Sausage
Step 1: Brown the Sausage
Start by heating 1 tablespoon of olive oil or butter in a large skillet over medium heat. Once shimmering, add your sliced smoked Polish sausage. Let it sizzle for 4 to 5 minutes, turning the pieces so they brown on all sides. This develops deep flavor and renders just enough fat to infuse the potatoes and onions later. When beautifully browned, remove the sausage from the pan and set it aside — anticipation is key!
Step 2: Crisp the Potatoes
Add the remaining tablespoon of oil to the same skillet. Place your diced potatoes in a single layer, being patient not to crowd the pan. Cook for 10 to 12 minutes, stirring every so often so all sides get their time next to the heat. If you want to speed things along, pop a lid on for a few minutes — just remember to uncover so the potatoes can still crisp. You’re aiming for fork-tender insides and golden edges.
Step 3: Soften the Onions
Toss in the sliced onions, scattering them among the potatoes. Cook everything for another 5 to 7 minutes, stirring occasionally. As the onions soften and start to caramelize, they’ll weave their sweetness through the crispy potatoes, making every forkful irresistible.
Step 4: Spice and Combine
Return the sausage to the skillet, sprinkle in the smoked paprika, garlic powder, and a generous pinch each of salt and black pepper. Stir well, letting all those flavors mingle and the dish heat through for 2 to 3 minutes. The potatoes should be irresistibly golden, the onions meltingly sweet, and the sausage piping hot.
Step 5: Garnish and Serve
Just before you take the skillet off the heat, shower the dish with a bit of chopped fresh parsley if you like. It’s the finishing touch that adds freshness and a burst of color. Slide the Fried Potatoes and Onions with Smoked Polish Sausage onto plates and serve hot, right out of the skillet for the best experience!
How to Serve Fried Potatoes and Onions with Smoked Polish Sausage
Garnishes
A sprinkle of chopped fresh parsley is the classic choice, adding both eye-catching green and subtle grassy flavor. For a little extra flair, try thinly sliced chives or a scatter of grated sharp cheddar. A dollop of sour cream on the side can make this skillet meal even more luxe, especially for brunch.
Side Dishes
This dish is hearty enough to stand alone, but it also welcomes a bit of brightness. Pair with a simple green salad tossed in lemony vinaigrette to cut through the richness. For breakfast, consider a side of scrambled eggs or crisp apple slices for a touch of sweetness. Sautéed green beans or steamed broccoli are also easy, colorful additions.
Creative Ways to Present
Lean into the rustic charm by serving directly from the skillet — it’s the kind of meal that invites people to dig in family-style. For individual servings, pile the Fried Potatoes and Onions with Smoked Polish Sausage in wide, shallow bowls, and top each portion with a perfectly fried egg. Or stuff the mixture into a warm crusty roll for an out-of-this-world breakfast sandwich.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you), let everything cool to room temperature before transferring to an airtight container. Your Fried Potatoes and Onions with Smoked Polish Sausage will keep for up to four days in the fridge, making it the ultimate meal prep hero.
Freezing
This dish freezes surprisingly well. Once cooled completely, portion it into freezer-friendly containers or zip-top bags. Label and freeze for up to two months. For best quality, try to remove as much air as possible to minimize freezer burn.
Reheating
To bring leftovers back to their crispy, sizzling best, reheat them in a skillet over medium heat with a splash of oil. Stir gently until it’s hot and the potatoes regain some of their signature crunch. Microwaving works in a pinch, but the skillet method is unbeatable for reviving texture.
FAQs
Can I use another type Main Course
Absolutely! While smoked Polish sausage gives the signature flavor, kielbasa, andouille, or any smoked sausage will work beautifully. Just choose one you love for the best results.
Do I have to peel the potatoes?
Peeling is optional. If you enjoy extra texture and rustic style, leave the skins on (just scrub them well). The skins add fiber and hearty flavor, especially with thin-skinned yellow or red potatoes.
How do I keep the potatoes from sticking?
Make sure to use enough oil or butter to coat the bottom of your skillet, and avoid stirring too often. A good non-stick or well-seasoned cast iron pan works wonders for getting those crispy edges without sticking.
Can I add extra vegetables?
Definitely! Sliced bell pepper, mushrooms, or even baby spinach can be stirred in with the onions for extra color and nutrition. It’s an easy way to customize Fried Potatoes and Onions with Smoked Polish Sausage to your taste or what you have on hand.
Is this recipe gluten free?
Yes, this recipe is naturally gluten free as long as your smoked Polish sausage doesn’t contain any added fillers. Always check sausage packaging if you’re cooking for someone with gluten sensitivity.
Final Thoughts
If you’re in the mood for pure comfort and mouthwatering flavor, Fried Potatoes and Onions with Smoked Polish Sausage is a recipe you truly need to try. It’s simple, endlessly flexible, and guaranteed to bring rave reviews at any meal. Gather your ingredients, fire up your skillet, and watch how quickly it becomes a staple in your kitchen!
Print
Fried Potatoes and Onions with Smoked Polish Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Eastern European
- Diet: Non-Vegetarian
Description
This hearty one-pan meal combines fried potatoes, sweet caramelized onions, and savory smoked Polish sausage, seasoned with smoked paprika and garlic powder for a comforting and flavorful dish.
Ingredients
Potatoes:
- 1 1/2 lbs yellow or russet potatoes (peeled and diced)
Onions:
- 1 large yellow onion (sliced)
Smoked Polish Sausage:
- 14 oz smoked Polish sausage (sliced into 1/2-inch rounds)
Additional:
- 2 tbsp olive oil or butter
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook Sausage: In a skillet, cook sausage rounds until browned. Set aside.
- Cook Potatoes: Cook diced potatoes until golden and tender. Add onions and cook until soft.
- Combine Ingredients: Return sausage to skillet, add seasonings, and cook until heated through.
- Garnish and Serve: Garnish with parsley and serve hot.
Notes
- For extra crispy potatoes, soak diced potatoes in cold water for 20 minutes before cooking.
- Add bell peppers or mushrooms for extra veggies.
- This dish reheats well for any mealtime.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg
