Fried Potatoes, Onions, and Smoked Polish Sausage
Fried potatoes and onions with smoked Polish sausage make a complete meal in just one skillet. This easy recipe uses simple ingredients like Yukon Gold potatoes and kielbasa for a budget-friendly dinner that is ready in about 40 minutes. It is the perfect solution for busy nights when you need hearty, real food without a sink full of dirty dishes.
Ingredients
- 1 ½ pounds Yukon Gold potatoes or red potatoes, cut into ¾-inch pieces
- 1 tablespoon oil plus more if needed
- 2 tablespoons unsalted butter divided
- 1 large yellow onion sliced
- 14 –16 ounces smoked Polish sausage kielbasa, sliced into ¼-inch coins or half-moons
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 teaspoon paprika smoked paprika works great
- 1 teaspoon garlic powder
- ½ teaspoon onion powder optional
- ½ teaspoon dried thyme or dried parsley optional
- 1 –2 teaspoons minced garlic optional, added at the end
- 2 tablespoons chopped fresh parsley optional, for serving
Instructions
- Prep: cut the potatoes, slice the onion, and slice the smoked sausage.
- Cook potatoes: heat a large skillet over medium heat. Add oil. Add potatoes in an even layer. Season with a pinch of salt, pepper, and paprika. Cook 10–12 minutes, stirring every few minutes, until golden on the edges.
- Steam to tender: add 2–3 tablespoons water and cover 3–5 minutes until fork-tender. Uncover and let moisture cook off.
- Cook onions: push potatoes to the edges. Add 1 tablespoon butter to the center, then add onions with a pinch of salt. Cook 5–7 minutes until soft and lightly golden, stirring into the potatoes.
- Brown sausage: push everything to the edges again. Add sausage to the center and cook 2–3 minutes without moving, then flip and cook 2 minutes more. Stir everything together.
- Finish: lower heat to medium-low. Add remaining butter, garlic powder, and any optional seasonings. If using fresh garlic, stir it in for 30 seconds at the end. Taste and adjust salt and pepper.
- Serve: garnish with parsley and serve hot.
Notes
For crispier potatoes, rinse and dry them before cooking, and don’t crowd the skillet.
If your potato pieces are large, you may need an extra few minutes of covered steaming time.
Store leftovers in an airtight container in the fridge up to 4 days. Reheat in a skillet for the best texture.
Tried this recipe?Let us know how it was!