Of course! Fried Potatoes and Onions with Smoked Sausage is a classic, hearty, one-pan meal. It’s simple, affordable, and packed with flavor. The smokiness from the sausage infuses the potatoes and onions, making it incredibly satisfying.
Here’s a tried-and-true recipe that will give you perfectly crispy potatoes and tender, caramelized onions.
Skillet-Fried Potatoes, Onions, and Smoked Sausage
This recipe uses a method that ensures the potatoes get crispy without burning the onions.
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Servings: 4
Ingredients
· 4 medium Russet potatoes (about 1.5 lbs), scrubbed clean
· 1 large yellow onion
· 1 lb smoked sausage (Kielbasa, Andouille, or your favorite variety)
· 2-3 tablespoons cooking oil (vegetable, canola, or avocado oil)
· 2 tablespoons unsalted butter (optional, but recommended for flavor)
· 1 teaspoon paprika (smoked paprika is excellent here)
· ½ teaspoon garlic powder
· Salt and freshly ground black pepper to taste
· Optional Garnishes:
· Chopped fresh parsley
· Sour cream
· Hot sauce
Instructions
- Prep the Ingredients:
· Potatoes: Cut the potatoes into ½-inch cubes. There’s no need to peel them unless you prefer to. For crispier results, you can rinse the cut potatoes in cold water and pat them very dry with a kitchen towel to remove excess starch.
· Onion: Slice the onion into ¼-inch thick half-moons.
· Sausage: Slice the smoked sausage into ½-inch thick rounds. - Par-Cook the Sausage (Optional but Recommended): Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the sausage slices in a single layer and cook for 2-3 minutes per side, until browned and some fat has rendered. Remove the sausage with a slotted spoon and set aside.
- Cook the Potatoes and Onions:
· Add the oil (and butter, if using) to the hot skillet with the sausage drippings.
· Carefully add the diced potatoes in an even layer. Let them cook undisturbed for 4-5 minutes to get a good sear on one side.
· Sprinkle with paprika, garlic powder, salt, and pepper. Add the sliced onions on top of the potatoes (don’t stir yet).
· Reduce the heat to medium. Cook for another 10-15 minutes, stirring only every 4-5 minutes. This allows the potatoes to form a crispy crust. The onions will soften and caramelize as they cook. - Combine and Finish: Once the potatoes are tender and golden brown and the onions are soft, add the browned sausage back into the skillet. Stir everything together and cook for another 3-5 minutes, until the sausage is heated through.
- Serve: Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve immediately, with sour cream and hot sauce on the side.
Pro Tips for the Perfect Skillet
· The Right Pan is Key: A cast-iron skillet is ideal because it distributes heat evenly and gets very hot, which is essential for crispy potatoes.
· Don’t Crowd the Pan: If your skillet is too small, cook in two batches. Overcrowding will steam the potatoes, making them soft and mushy instead of crispy.
· Patience is a Virtue: Resist the urge to stir constantly! Letting the potatoes sit for several minutes at a time is the secret to achieving that delicious, crispy, fried exterior.
· Customize It:
· Spicy Kick: Use Andouille sausage and add a pinch of cayenne pepper or Cajun seasoning with the other spices.
· Vegetable Add-ins: Add a chopped bell pepper with the onions. For greens like spinach, stir them in during the last 2 minutes of cooking.
· Breakfast Version: Use smoked ham or chopped bacon instead of sausage. In the last few minutes of cooking, push the potato mixture to the side, scramble a few eggs in the empty space, and then mix it all together.
This is a wonderfully flexible and forgiving dish. It’s a complete, comforting meal that comes together in one pan with minimal fuss. Enjoy