Fried Potatoes, Onions, and Smoked Polish Sausage

Save this recipe on:

Few things hit the comfort food spot like a sizzling skillet of Fried Potatoes, Onions, and Smoked Polish Sausage. This dish is all about crispy golden potatoes, savory slices of smoked sausage, and caramelized onions—all cooked to perfection in one pan. It’s rustic, hearty, and soul-satisfying with every bite.

Whether you’re cooking for a hungry family or looking to whip up a quick dinner after a long day, this recipe offers the perfect blend of simplicity and flavor. The smoky richness of the sausage balances beautifully with the tender sweetness of the onions and the crisp edges of pan-fried potatoes. It’s a one-pan wonder that feels both nostalgic and nourishing.

---

Why You’ll Love This Fried Potatoes, Onions, and Smoked Polish Sausage

• Quick and fuss-free – Perfect for busy weeknights.
• One-pan cleanup – Fewer dishes, more flavor.
• Flexible ingredients – Add bell peppers, herbs, or even eggs for your own twist.
• Comfort food classic – Familiar, satisfying, and always a hit.

Preparation Phase & Tools to Use

Before you start, gather the essentials. You’ll need:

• Large Skillet or Cast-Iron Pan: Vital for even heat distribution and crisping the potatoes nicely.
• Sharp Knife & Cutting Board: For chopping potatoes, slicing onions, and cutting the sausage into even pieces.
• Spatula or Wooden Spoon: Helps stir and flip without mashing the ingredients.
• Colander: To rinse the potatoes if soaking them first for extra crispiness.

These tools ensure efficiency and help you achieve that perfect texture on each component of the dish.

---

Preparation Tips

Choose a waxy potato like Yukon Gold for the ideal crispy-outside, tender-inside result. Soak the diced potatoes in cold water for 10–15 minutes beforehand to remove excess starch—this helps with browning. Dry them thoroughly before cooking to avoid steam. Slice your sausage on a bias for more browning surface, and don’t rush the onions; letting them slowly caramelize adds incredible depth to the dish. Cook each element with care, giving them space in the pan for browning rather than crowding everything at once.

---

Ingredients for this Fried Potatoes, Onions, and Smoked Polish Sausage

• 1 lb (450g) smoked Polish sausage, sliced into 1/2-inch pieces
• 4 medium Yukon Gold potatoes, peeled and diced
• 1 large yellow onion, chopped
• 2 tablespoons olive oil or bacon fat
• 1 tablespoon butter (optional, for richness)
• 1 teaspoon smoked paprika (adds depth)
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Optional Add-ins:

• 1 bell pepper, diced
• Red pepper flakes for a spicy kick
• A fried or poached egg on top (for serving)

---

Step 1: Prep the Ingredients

Wash, peel, and dice the potatoes into even cubes (about 1/2 inch). If time allows, soak them in cold water for 10–15 minutes to remove excess starch, then dry thoroughly. Slice the sausage and chop the onions. Prepare any optional ingredients you’re using.

Step 2: Brown the Sausage

In a large skillet or cast-iron pan over medium heat, add 1 tablespoon of olive oil or bacon fat. Add the sliced sausage and cook for 4–6 minutes, turning occasionally, until browned and slightly crispy on the edges. Remove the sausage from the pan and set aside.

Step 3: Sauté the Onions

In the same pan (don’t clean it—those sausage bits are flavor gold), add the remaining oil and butter. Toss in the chopped onions and cook over medium heat for 5–7 minutes until translucent and beginning to caramelize. Stir occasionally to prevent burning.

Step 4: Crisp the Potatoes

Add the diced, dried potatoes to the pan. Spread them out in a single layer and let them sear without stirring for 3–4 minutes to build a crispy base. Then stir and continue to cook for 10–15 minutes, stirring occasionally, until golden brown and tender. Season with smoked paprika, garlic powder, salt, and pepper.

Step 5: Combine Everything

Return the cooked sausage to the pan with the onions and potatoes. Stir well to combine and heat everything through for another 3–4 minutes. Taste and adjust seasoning if needed.

Step 6: Finish and Serve

Garnish with freshly chopped parsley. Serve hot straight from the skillet. Add a fried egg on top for extra indulgence or enjoy with hot sauce on the side.

---

Notes

This dish is extremely versatile. You can substitute the Polish sausage with kielbasa, turkey sausage, or even a vegetarian sausage. Using Yukon Gold potatoes provides the best texture—creamy inside with a crispy edge—but russet or red potatoes work well too. Feel free to get creative by adding bell peppers, mushrooms, or even leftover veggies to make it your own. A touch of butter enhances richness, but it’s optional if you’re aiming for a lighter version.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the pan: This steams the ingredients instead of frying. Use a large skillet or cook in batches.
• Not drying the potatoes: Wet potatoes won’t crisp up well and can lead to sogginess.
• Undercooking the sausage: Make sure it’s browned to maximize flavor and texture.
• Skipping seasoning: Salt, pepper, and paprika bring the dish to life—don’t skimp.
• Rushing the onions: Caramelizing them slowly enhances their natural sweetness and adds complexity.

---

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for best texture, or microwave if you’re short on time. If freezing, spread portions out on a baking sheet first, freeze solid, then store in a zip-top bag for up to 2 months. Thaw overnight before reheating.

---

Estimated Nutrition

(Per serving, assuming 4 servings total):

• Calories: ~420 kcal
• Protein: 14g
• Carbohydrates: 32g
• Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 780mg
• Fiber: 3g
• Sugar: 3g

---

Frequently Asked Questions

Can I use different types of sausage?

Yes, kielbasa, turkey sausage, chicken sausage, or even plant-based versions work well.

Do I have to peel the potatoes?

Not necessarily. Leaving the skins on adds texture and nutrients—just scrub them clean.

How do I make this dish spicier?

Add red pepper flakes, hot sauce, or use a spicy sausage.

Can I make this in the oven instead?

Yes, roast everything on a baking sheet at 425°F (220°C) for 25–30 minutes, flipping halfway through.

Is this recipe gluten-free?

Yes, as long as your sausage is certified gluten-free.

What’s the best oil to use?

Olive oil, bacon grease, or avocado oil work best for flavor and high heat tolerance.

Can I prepare it ahead of time?

You can prep the veggies and slice the sausage ahead. Cook right before serving for best texture.

How do I reheat leftovers?

Best method is reheating in a skillet to restore crispness. Microwave works in a pinch.

---

Conclusion

Fried Potatoes, Onions, and Smoked Polish Sausage is the ultimate one-pan meal that delivers big on comfort and flavor without requiring hours in the kitchen. Whether it’s for a laid-back dinner or a hearty breakfast idea, this dish is sure to become a favorite in your rotation. Easy to customize, quick to prep, and packed with satisfying texture—it’s a meal that speaks the universal language of good food.

---

Print

Save this recipe on: