Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned on both sides, about 5-6 minutes. Remove from pan and set aside.
- Add remaining tablespoon of oil to the same skillet. Add diced potatoes and season with salt, pepper, garlic powder, and smoked paprika.
- Cook potatoes for 15-20 minutes, stirring occasionally. For best results, cover the pan for the first 10 minutes to help them steam and soften, then uncover to achieve crispy edges.
- When potatoes are halfway done, add the sliced onions to the skillet. Let them caramelize as the potatoes finish cooking.
- Return the browned sausage to the pan and gently fold it in with the potatoes and onions. Cook for an additional 2-3 minutes to heat through.
- Garnish with fresh chopped parsley if desired and serve hot.
Notes
You can substitute the smoked beef sausage with Polish kielbasa or turkey sausage for a lighter option. Yukon Gold potatoes are preferred for their buttery flavor and how they hold their shape, but Russets work well too. The dish can be customized by adding bell peppers, mushrooms, or cabbage. For extra indulgence, try topping with smoked gouda cheese or a dollop of sour cream.