Ingredients
1 lb (450 g) smoked Polish sausage/kielbasa, sliced
4 medium potatoes, cut into bite-size pieces
1 large onion, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and freshly ground black pepper, to taste
Optional: chopped fresh parsley
Directions
Wash and cut the potatoes into roughly equal pieces. Slice the onion and smoked sausage.
Heat the olive oil in a large skillet over medium heat. Add the potatoes in a single layer and season with salt, pepper, and paprika.
Cook for about 10–12 minutes, stirring only occasionally so the potatoes develop golden, crispy edges.
If they’re still firm inside, add 2–3 tablespoons of water, cover, and steam for 3–5 minutes. Remove the lid and allow the remaining moisture to evaporate.
Add the sliced onion and cook for another 5–7 minutes, until softened and lightly caramelized.
Add the smoked Polish sausage. Let it brown for 2–3 minutes, flip the pieces, then cook another 2 minutes.
Add the garlic powder and adjust the salt, pepper, and paprika to taste. Toss everything together and cook briefly until hot and nicely browned.
Sprinkle with fresh parsley and serve immediately.
Tip: Don’t overcrowd the skillet—the extra space helps the potatoes get crispy rather than steaming. The source also recommends Yukon Gold or red potatoes because they brown nicely while holding their shape.
