If you are craving a dish that perfectly balances crispy potatoes, sweet caramelized onions, and the bold smoky flavor of Polish sausage, then you’ve got to try this Fried Potatoes with Onion and Smoked Polish Sausage Recipe. It’s a comforting, hearty meal that feels like a warm hug on a plate, where the golden potatoes provide the perfect texture contrast to the juicy, savory sausage. This dish is not only a crowd-pleaser but also wonderfully straightforward to make, turning simple pantry staples into something truly special and satisfying.
Ingredients You’ll Need
These ingredients are simple yet essential to building the rich layers of flavor in this dish. Each component plays a crucial role, from the creamy Yukon Gold potatoes that crisp up beautifully to the smoky sausage that delivers a punch of savoriness.
- Yukon Gold potatoes: Their natural creaminess and waxy texture hold up well when fried, giving great crispness without turning mushy.
- Smoked Polish sausage: Adds a rich, smoky depth that pairs perfectly with the potatoes and onions.
- Yellow onion: When caramelized, it adds a sweet counterpoint that balances the smokiness and saltiness.
- Olive oil: Provides a healthy fat for frying and helps everything brown beautifully.
- Salt and black pepper: Essential seasonings that enhance all the flavors.
- Paprika: Adds a warm, smoky undertone and a touch of color.
- Fresh parsley: Offers a fresh, herbaceous finish to brighten the dish just before serving.
How to Make Fried Potatoes with Onion and Smoked Polish Sausage Recipe
Step 1: Prep Your Ingredients
Start by dicing 1½ pounds of Yukon Gold potatoes into evenly sized cubes to ensure they cook uniformly. Slice 14 ounces of smoked Polish sausage into rounds for nice, even bites. Thinly slice one large yellow onion so it cooks evenly and caramelizes to sweet perfection alongside the sausage.
Step 2: Fry the Potatoes
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Spread the potatoes out in a single layer so they get beautifully golden and crispy. Stir occasionally to prevent sticking, cooking for 12 to 15 minutes. Season with half a teaspoon of salt and a quarter teaspoon of black pepper during this process. The potatoes should come out with a perfect crisp crust and tender inside.
Step 3: Cook the Sausage and Onions
Push the crispy potatoes to one side of the skillet and add the remaining tablespoon of olive oil. Add the sliced sausage and onions to the other side. Cook them together for 8 to 10 minutes until the sausage browns and the onions soften and caramelize, releasing their natural sweetness to balance the smoky meat.
Step 4: Combine and Season
Sprinkle the remaining half teaspoon of salt, quarter teaspoon of black pepper, and a teaspoon of paprika over everything. Stir all components together gently and allow to cook for another 2 to 3 minutes. This helps blend the flavors beautifully and infuse the paprika’s warmth into the dish.
Step 5: Add Fresh Parsley and Serve
Remove the skillet from the heat and sprinkle 2 tablespoons of freshly chopped parsley over the top. This fresh herb adds an inviting pop of color and brightness that lifts the hearty meal.
How to Serve Fried Potatoes with Onion and Smoked Polish Sausage Recipe
Garnishes
A sprinkle of freshly chopped parsley is classic and simple, but you can also add a dollop of sour cream or a scattering of grated sharp cheddar for extra creaminess and tang. Freshly cracked black pepper on top enhances aroma and visual appeal.
Side Dishes
This dish is wonderfully flexible and pairs well with a crisp green salad to lighten the meal or roasted seasonal vegetables for more variety. If you want a heartier option, serve alongside scrambled eggs or a fried egg on top for a fulfilling brunch.
Creative Ways to Present
To make your Fried Potatoes with Onion and Smoked Polish Sausage Recipe extra special, try serving it family-style straight from the skillet. Alternatively, pile it into warm tortillas with some shredded cheese and a drizzle of hot sauce for a savory breakfast taco twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover fried potatoes with onions and sausage store beautifully in an airtight container in the refrigerator for up to 3 days. This makes it perfect for quick meals or lunchboxes during the week.
Freezing
You can freeze leftovers in a sealed container or freezer bag for up to 2 months. To prevent sogginess, cool the dish completely before freezing and separate portions with parchment paper if needed.
Reheating
For best results, reheat leftovers in a skillet over medium heat to restore crispiness — microwave reheating tends to soften the potatoes. Stir occasionally until heated through and crispy again.
FAQs
Can I use a different type of sausage?
Absolutely! While smoked Polish sausage is traditional and brings great flavor, you can substitute with kielbasa, andouille, or even a spicy chorizo for a different twist.
What kind of potatoes work best?
Yukon Gold potatoes are ideal because they have a creamy texture and hold their shape well during frying. Russets can work too but may become crisper and slightly drier.
Can I make this dish vegetarian?
Yes! Simply omit the sausage and add extra vegetables like bell peppers and mushrooms, or use a vegetarian sausage alternative for similar smoky, savory notes.
Is this recipe suitable for meal prep?
Definitely. It stores and reheats well, making it perfect for cook-once-eat-twice meals. Just keep portions airtight for freshness.
How can I add more spice to this dish?
Try adding a pinch of cayenne pepper or some chopped fresh chili peppers during the seasoning step for extra heat that complements the smoky flavors.
Final Thoughts
This Fried Potatoes with Onion and Smoked Polish Sausage Recipe is one of those dishes that feels like a little celebration every time you make it, yet it’s incredibly easy and satisfying. Whether you’re cooking for a family dinner or cozying up with leftovers on a lazy afternoon, it’s a truly delicious option that brings comforting flavors to your table quickly. I can’t recommend it enough—give it a try and enjoy every crispy, smoky bite!
Print
Fried Potatoes with Onion and Smoked Polish Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Polish
Description
This hearty and flavorful dish features crispy fried Yukon Gold potatoes mixed with caramelized onions and savory smoked Polish sausage. Easy to prepare in under 40 minutes, it makes a satisfying meal perfect for breakfast, lunch, or dinner. The combination of spices, fresh parsley, and the smoky richness of the sausage brings a delicious balance of textures and tastes.
Ingredients
Potatoes
- 1½ pounds Yukon Gold potatoes, diced into 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 for even cooking. Slice the smoked Polish sausage into rounds and thinly slice the yellow onion to allow for quick caramelization.
- Cook Potatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potatoes in a single layer to ensure they crisp up nicely. Cook for 12 to 15 minutes, stirring occasionally until the potatoes are golden and crispy. While cooking, season with half the salt (½ teaspoon) and half the black pepper (¼ teaspoon).
- Add Sausage and Onion: Push the potatoes to one side of the skillet, add the remaining 1 tablespoon of olive oil to the empty side. Add the sausage and sliced onions to this side. Cook for 8 to 10 minutes until the sausage browns and the onions soften and caramelize, developing their natural sweetness.
- Combine and Season: Add the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon paprika to the skillet. Stir all ingredients together to combine flavors thoroughly and cook for an additional 2 to 3 minutes to meld the seasonings.
- Finish and Serve: Remove the skillet from heat and sprinkle with 2 tablespoons of freshly chopped parsley. Serve immediately while hot for the best texture and flavor.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to crisp well.
- Be sure to dice potatoes evenly to ensure consistent cooking.
- For a spicier dish, add a pinch of cayenne pepper or chili flakes along with paprika.
- Leftovers can be refrigerated and reheated in a skillet to maintain crispiness.
- Fresh parsley adds color and a fresh herbal note but can be omitted or substituted with cilantro or chives.
