Fried Potatoes, Onions, and Smoked Polish Sausage: A Hearty One-Pan Classic
If you’re looking for a comforting, satisfying dish that’s easy to make with just a few ingredients, Fried Potatoes, Onions, and Smoked Polish Sausage is the perfect answer. This rustic, skillet-fried meal brings together the bold, smoky flavor of Polish sausage with the crisp edges of golden potatoes and the sweetness of caramelized onions. It’s the kind of dish that feels like home — warm, filling, and incredibly flavorful.
A Simple Meal with Big Flavor
This recipe is often considered a “working man’s dinner” or a budget-friendly staple, but don’t let its simplicity fool you — it packs a punch in both flavor and heartiness. Whether you’re feeding a family, cooking for two, or meal prepping for the week, it’s versatile enough to satisfy everyone.
Why You’ll Love It
One-Pan Wonder: Minimal cleanup with maximum flavor.
Budget-Friendly: Uses affordable, pantry-staple ingredients.
Customizable: Add bell peppers, garlic, or your favorite herbs.
Quick & Easy: Ready in under 30 minutes!
Ingredients You’ll Need
Smoked Polish Sausage: Rich and flavorful, it adds protein and a delicious smoky taste.
Potatoes: Russet or Yukon Gold potatoes work best; they hold their shape and crisp up nicely.
Onions: Yellow or sweet onions caramelize beautifully, adding depth to the dish.
Oil or Butter: For frying — use what you prefer, or mix both for flavor and crispiness.
Salt & Pepper: Basic seasoning to bring everything together.
How to Make It
Prep the Ingredients: Slice the sausage into rounds, dice or slice the potatoes (you can peel them or leave the skins on for texture), and thinly slice the onions.
Cook the Potatoes: In a large skillet over medium-high heat, heat some oil or butter and add the potatoes. Let them cook until they start to brown, flipping occasionally for even crispiness.
Add Onions: Once the potatoes are nearly tender, stir in the onions and let them cook down and caramelize.
Add Sausage: Toss in the sliced sausage and cook until everything is browned and heated through. The sausage will release its oils, flavoring the entire pan.
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