Fried Potatoes Onions and Smoked Polish Sausage

This rustic dish combines crispy potatoes, caramelized onions, and smoky sausage for a hearty one-skillet meal that's both convenient and flavorful. A perfect comfort food with Eastern European roots that's become a staple in American households.

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Course: Main Course

Cuisine: Eastern European, Polish

Keyword: Kielbasa, Polish Sausage, Skillet Dinner, One Pan Meal, Potatoes and Sausage

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 520kcal

Equipment

Large Cast-Iron Skillet

Ingredients

1 pound smoked Polish sausage (kielbasa) sliced into ½-inch rounds
2 pounds Yukon Gold potatoes about 5-6 medium, cut into ½-inch cubes
2 medium yellow onions thinly sliced
3 tablespoons olive oil or bacon fat
2 cloves garlic minced
1 teaspoon paprika preferably Hungarian
1/2 teaspoon caraway seeds optional
salt and freshly ground black pepper to taste
2 tablespoons fresh parsley chopped
sour cream for serving (optional)

Instructions

Prepare your ingredients: slice sausage into even rounds, cube potatoes uniformly, and thinly slice onions. Optional: soak potato cubes in cold water for 10 minutes to remove excess starch, then dry thoroughly.
Heat a large cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil or bacon fat. Wait until the oil is shimmering but not smoking.
Add the sliced Polish sausage to the hot skillet and cook for about 3-4 minutes, turning occasionally, until lightly browned. Transfer the sausage to a plate lined with paper towels, leaving the rendered fat in the pan.
Add the remaining tablespoon of oil to the pan if needed, then add the potato cubes in a single layer. Let them cook undisturbed for 4-5 minutes before flipping. Season with salt, pepper, and paprika, then continue cooking for another 10 minutes, turning occasionally.
Once the potatoes have started to brown, add the sliced onions, minced garlic, and caraway seeds if using. Stir to combine, then cook for an additional 8-10 minutes until the onions are translucent and beginning to caramelize.
Return the sausage to the skillet, gently folding it into the potato-onion mixture. Cook for another 3-4 minutes until everything is heated through and the flavors have melded together. Adjust seasonings to taste.
Sprinkle the chopped parsley over the top just before serving. Divide among plates while still hot, with a dollop of sour cream on the side if desired.

Notes

For crispier potatoes, don't stir them too frequently during cooking. Allow them to develop a good crust before turning. Using a large enough pan prevents overcrowding, which can make the potatoes steam rather than crisp. Leftovers can be refrigerated for up to 3 days and are best reheated in a skillet rather than microwave to maintain texture.

Nutrition

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