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 breakfast, brunch, or easy dinner, this recipe combines simple ingredients with straightforward cooking techniques to deliver comfort food at its best.
Ingredients
Scale
Potatoes
- 1½ pounds Yukon Gold potatoes, diced into evenly sized cubes
Sausage and Onion
- 14 ounces smoked Polish sausage, sliced into rounds
- 1 large yellow onion, thinly sliced
Seasonings and Garnish
- 3 tablespoons olive oil, divided
- 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, slice the smoked Polish sausage into rounds, and thinly slice the large yellow onion to ensure even cooking.
- Fry Potatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potato cubes in a single layer and cook for 12 to 15 minutes, stirring occasionally, until they become golden and crispy. Season with ½ teaspoon salt and ¼ teaspoon black pepper during this process to infuse 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. Add the sliced sausage and onions, cooking them for 8 to 10 minutes until the sausage is browned and the onions soften and caramelize, creating a rich, savory aroma.
- Combine and Season: Add the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon paprika to the skillet. Stir all the ingredients together thoroughly and cook for an additional 2 to 3 minutes to meld the flavors.
- Garnish and Serve: Remove the skillet from the heat and sprinkle 2 tablespoons of chopped fresh parsley over the top to add a fresh, vibrant finish. Serve hot and enjoy!
Notes
- For extra crispiness, soak the diced potatoes in cold water for 30 minutes before cooking, then dry thoroughly.
- You can substitute smoked Kielbasa or another smoked sausage if Polish sausage is unavailable.
- Adjust seasoning to taste, especially salt and paprika for desired spice level.
- This dish pairs well with scrambled eggs for breakfast or a simple green salad for dinner.
