A hearty, comforting skillet classic featuring crispy, golden-brown potato wedges, sweet caramelized onions, and savory rounds of seared smoked Polish sausage.
🛒 Ingredients
- 1 lb smoked Polish sausage (Kielbasa), sliced into ½-inch rounds
- 1 ½ lbs yellow or red potatoes, scrubbed and cut into bite-sized wedges
- 1 large yellow onion, halved and sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp sweet paprika
- Salt and freshly cracked black pepper to taste
- 2 tbsp fresh Italian parsley, finely chopped (for garnish)
👩🍳 Instructions
Step 1: Sear the Smoked Sausage
Heat 1 tablespoon of olive oil in a large, heavy skillet (preferably cast iron) over medium-high heat. Add the sliced Polish sausage rounds and cook for 4 to 5 minutes, stirring occasionally, until they are beautifully browned with a deep sear on both sides. Use a slotted spoon to transfer the sausage to a plate, leaving the delicious rendered fat in the skillet.
Step 2: Crisp the Potatoes
Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the hot skillet. Once the butter is melted and bubbling, add the potato wedges in an even layer. Season with the garlic powder, paprika, salt, and black pepper. Cook undisturbed for 6 to 8 minutes to let a golden-brown crust form on the bottom, then flip and cook for another 6 to 8 minutes until the potatoes are tender and crispy on the edges.
Step 3: Caramelize the Onions
Turn the heat down to medium. Stir the sliced yellow onions directly into the skillet with the potatoes. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft, translucent, and sweet.
Step 4: Combine and Finish
Return the seared Polish sausage rounds back to the skillet with the potatoes and onions. Toss everything together gently and cook for an additional 2 to 3 minutes until the entire dish is piping hot and the flavors have melded completely.
Step 5: Garnish and Serve
Remove the skillet from the heat. Scatter the freshly chopped parsley over the top to add a bright pop of color and freshness. Serve hot straight from the pan!
💡 Tips & Tricks
- For the absolute best texture, avoid stirring the potatoes too often when they first hit the pan; letting them sit undisturbed is the secret to getting those perfect, crispy edges.
- If you want to cut down on skillet cooking time, you can microwave the potato wedges for 3 minutes to par-cook them before adding them to the hot grease.