Description
A hearty and flavorful dish combining crispy fried potatoes, caramelized onions, and smoky Polish sausage. Perfect for breakfast, brunch, or a satisfying dinner, this recipe offers a delicious balance of textures and bold flavors.
Ingredients
Scale
Meat
- 1 lb smoked Polish sausage (kielbasa), sliced into rounds
Vegetables
- 4 large russet potatoes, thinly sliced
- 1 large onion, thinly sliced
Seasonings & Oils
- 3 tbsp olive oil or butter
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced Polish sausage and cook for 4-5 minutes, until browned and crispy around the edges. Remove the sausage from the skillet and set aside.
- Fry the Potatoes: In the same skillet, add the remaining olive oil. Add the thinly sliced potatoes and season with garlic powder, smoked paprika, salt, and pepper. Cook over medium heat for 10-12 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside and tender inside.
- Add the Onions: Stir in the sliced onions and continue cooking for another 5-7 minutes until the onions are soft and caramelized.
- Combine Everything: Return the cooked sausage to the skillet with the potatoes and onions. Toss everything together and cook for another 2-3 minutes until heated through.
- Serve: Garnish with fresh parsley if desired, and serve hot. This dish pairs perfectly with a side of eggs or a simple salad.
Notes
- For extra crispiness, soak the thinly sliced potatoes in cold water for 30 minutes before cooking, then dry thoroughly.
- You can substitute smoked Polish sausage with any smoked sausage or kielbasa available.
- Butter can be used instead of olive oil for a richer flavor.
- Add fresh herbs like thyme or rosemary for an aromatic twist.
- This dish reheats well and can be prepared in advance for quick weekday meals.
