Description
A hearty and flavorful dish combining crispy fried Yukon Gold potatoes, caramelized onions, and smoky Polish sausage, perfect for a satisfying meal any time of day.
Ingredients
Scale
Vegetables
- 1½ pounds Yukon Gold potatoes, diced into evenly sized cubes
- 1 large yellow onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
Meat
- 14 ounces smoked Polish sausage, sliced into rounds
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon paprika
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 diced potatoes in a single layer and cook for 12 to 15 minutes, stirring occasionally, until they turn golden and crispy. Season with half the salt and black pepper during cooking to enhance flavor.
- Cook Sausage and Onions: Push the cooked potatoes to one side of the skillet and add the remaining 1 tablespoon of olive oil. Add the sliced sausage and onions. Cook for 8 to 10 minutes, stirring occasionally, until the sausage is browned and the onions soften and caramelize, bringing out their sweetness.
- Combine and Season: Add the remaining salt, black pepper, and the paprika to the skillet. Stir all ingredients together and cook for an additional 2 to 3 minutes to meld the flavors.
- Finish and Serve: Remove the skillet from heat and sprinkle the dish with chopped fresh parsley for a fresh, vibrant finish. Serve immediately while hot.
Notes
- For extra crispiness, soak diced potatoes in cold water for 30 minutes before cooking and pat dry thoroughly.
- You can substitute smoked Polish sausage with kielbasa or another smoked sausage variety.
- This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.
- Leftovers can be refrigerated and reheated in a skillet for best texture.
