Crispy Fried Potatoes, Onions, and Smoked Polish Sausage – Better Than Takeout
Fried potatoes, onions, and smoked Polish sausage is the ultimate crispy, comforting side dish that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy potatoes every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Paleo Pizza Soup Whole30, Low Carb and Blackberry Cobbler Bars.
Why This Crispy Fried Potatoes, Onions, and Smoked Polish Sausage – Better Than Takeout Is Pure Comfort
- Crispy golden potatoes with a soft center
- Savory, smoky Polish sausage
- Easy to make and ready in under 20 minutes
- Better than takeout and perfect for busy weeknights
What You'll Need for Crispy Fried Potatoes, Onions, and Smoked Polish Sausage – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 large potatoes
- 1 large onion
- 1 lb smoked Polish sausage
- Salt
- Black pepper
- Garlic powder
- Paprika
- Optional: Chopped fresh parsley
- Optional: Sour cream or Greek yogurt
📝 Ingredient Notes
- Potatoes: Use Yukon Gold or Russet potatoes for best results.
- Polish sausage: You can substitute with any smoked sausage you prefer.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfectly crispy potatoes. → See on Amazon
- Sharp chef's knife — Easily slice potatoes and onions for even cooking. → See on Amazon
How to Make Crispy Fried Potatoes, Onions, and Smoked Polish Sausage – Better Than Takeout
- Preparation: Cut potatoes and onions into 1/2-inch cubes. Slice Polish sausage into 1/4-inch rounds. Season with salt, pepper, garlic powder, and paprika.
- Cooking: Heat oil in a large skillet over medium-high heat. Add potatoes and onions, cook until crispy and golden. Remove from skillet, add sausage, cook until browned. Return potatoes and onions to skillet, toss to combine. Cook for an additional 2-3 minutes.
Cook's Tips for Perfect Crispy Fried Potatoes, Onions, and Smoked Polish Sausage – Better Than Takeout
- Common mistake and fix: Undercooked potatoes? Cut them smaller next time for even cooking.
- Pro tip: For extra crispy potatoes, soak them in cold water for 30 minutes before cooking to remove excess starch.
- Pro tip: Add a pinch of baking soda to the oil for extra crispiness.
- Pro tip: Don't overcrowd the skillet. Cook in batches if necessary.
Storing & Reheating Crispy Fried Potatoes, Onions, and Smoked Polish Sausage – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Can be made ahead of time and reheated.
Freezing Crispy Fried Potatoes, Onions, and Smoked Polish Sausage – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the sausage and add your favorite vegetables.
- Best substitution: Substitute smoked Polish sausage with your favorite smoked sausage or plant-based sausage.
- Make-ahead: Cook ahead of time and reheat before serving.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If potatoes are sticking to the skillet, add more oil or use a non-stick skillet.
Want to level up this recipe?
Digital meat thermometer — Ensure sausage is cooked to a safe internal temperature of 160°F. → Check price on Amazon
Crispy Fried Potatoes, Onions, and Smoked Polish Sausage – Better Than Takeout
Ingredients
Main Ingredients
- 2 large potatoes
- 1 large onion
- 1 lb smoked Polish sausage
Seasonings
- Salt
- Black pepper
- Garlic powder
- Paprika
Optional Toppings
- Chopped fresh parsley
- Sour cream or Greek yogurt
Instructions
- Preparation: Cut potatoes and onions into 1/2-inch cubes. Slice Polish sausage into 1/4-inch rounds. Season with salt, pepper, garlic powder, and paprika.
- Cooking: Heat oil in a large skillet over medium-high heat. Add potatoes and onions, cook until crispy and golden. Remove from skillet, add sausage, cook until browned. Return potatoes and onions to skillet, toss to combine. Cook for an additional 2-3 minutes.
Notes
- Chef tip: For a vegetarian version, omit the sausage and add your favorite vegetables.
- Best substitution: Substitute smoked Polish sausage with your favorite smoked sausage or plant-based sausage.
- Make-ahead: Cook ahead of time and reheat before serving.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If potatoes are sticking to the skillet, add more oil or use a non-stick skillet.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Can be made ahead of time and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 20g
- Carbs: 35g
- Fiber: 4g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 50mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Fried Potatoes, Onions, and Smoked Polish Sausage – Better Than Takeout FAQs
Yes, cook ahead of time and reheat before serving.
Cut potatoes smaller, soak in cold water before cooking, and don't overcrowd the skillet.
No, fresh potatoes are best for this recipe.
Yes, cook at 400°F for 15-20 minutes, shaking the basket halfway through.
Cut potatoes into 1/2-inch cubes for even cooking.
A Warm Final Note
I can’t wait for you to try Crispy Fried Potatoes, Onions, and Smoked Polish Sausage – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
