Ingredients
Scale
- 1 lb Smoked Sausage or Kielbasa, sliced into rounds
- 1.5 lbs Russet or Yukon Gold Potatoes, cubed into 1/2 inch pieces
- 1 Medium Yellow Onion, diced
- 2 Cloves Garlic, minced
- 2 tbsp Vegetable Oil or Butter
- 1 tsp Dried Thyme or Oregano
- 1/2 tsp Smoked Paprika
- Salt and Black Pepper to taste
- 1/4 cup Water or Chicken Broth
- Optional: Fresh parsley for garnish
Instructions
- Start by washing and scrubbing your potatoes thoroughly. You can leave the skin on for extra fiber and texture, or peel them if you prefer a softer bite. Cut the potatoes into uniform 1/2-inch cubes to ensure they cook at the same rate. Slice the sausage into 1/4-inch rounds and dice the onion finely. Having all your ingredients prepped before you turn on the stove makes the cooking process smooth and stress-free.
- Heat the oil or butter in a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the sliced sausage and cook for 3 to 4 minutes until the edges are browned and crispy. Remove the sausage and set it aside on a plate. In the same pan, add the diced onions and potatoes. Stir well to coat them in the flavorful sausage drippings. Season with salt, pepper, paprika, and thyme. Pour in the water or broth, cover the pan with a tight-fitting lid, and reduce the heat to medium. Let the potatoes steam for about 10 to 12 minutes. Once the potatoes are fork-tender, remove the lid, return the sausage to the pan, and cook for another 5 minutes uncovered to crisp up the potatoes.
- Give everything a final toss to distribute the spices and browned bits. Taste and adjust the seasoning if necessary. Remove the pan from the heat and sprinkle fresh parsley over the top for a pop of color. Serve the mixture directly from the skillet into shallow bowls. This dish is hearty enough to stand alone, but it also pairs beautifully with a simple side salad or a slice of crusty bread to soak up any remaining juices.
- Cook Time: 35 minutes