Ingredients
Scale
- 1.5 lbs Yukon Gold potatoes, cubed
- 12 oz smoked Polish sausage, sliced into rounds
- 1 large yellow onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Wash and cube Yukon Gold potatoes into bite-sized pieces. Slice sausage into rounds and onions into thick slices.
- Bring a pot of salted water to a boil. Parboil potatoes for 5–7 minutes until slightly tender. Drain and pat dry.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear sausage until browned on both sides. Remove and set aside.
- Add butter to the same skillet. Sauté onions for 5–7 minutes until soft and golden.
- Add remaining olive oil and the parboiled potatoes. Let them crisp undisturbed for a few minutes, then stir and continue cooking until golden brown on all sides.
- Season with garlic powder, oregano, parsley, salt, and pepper. Return sausage to skillet and stir together.
- Cook another 2–3 minutes to let flavors meld. Garnish with fresh parsley if desired and serve hot.
Notes
- Parboil potatoes just until tender—don’t overcook or they’ll fall apart during frying.
- For extra crispiness, don’t overcrowd the pan. Cook in batches if needed.
- A cast iron skillet delivers the best browning and crisp texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American