Ingredients (serves 4)
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1 lb (450 g) Polish sausage (kielbasa), sliced into ½-inch pieces
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1.5 lbs (700 g) potatoes, peeled and diced into 1-inch cubes
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1 medium onion, chopped
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2–3 cloves garlic, minced
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2–3 tbsp olive oil or butter
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Salt and pepper, to taste
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1 tsp smoked paprika (optional, for extra flavor)
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1–2 tsp fresh herbs (parsley, thyme, or rosemary)
Optional additions: bell peppers, carrots, or sauerkraut
Instructions
1. Prep the potatoes:
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Boil diced potatoes in salted water for 5–7 minutes until just tender but not falling apart. Drain and set aside.
2. Cook the sausage:
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Heat olive oil or butter in a large skillet over medium heat.
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Add sliced sausage and cook until browned on both sides, about 5–6 minutes. Remove from skillet and set aside.
3. Sauté vegetables:
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In the same skillet, add onions and garlic. Cook until softened and fragrant, about 3–4 minutes.
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Optional: add bell peppers or carrots and cook for another 3 minutes.
4. Combine and cook:
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Add the partially cooked potatoes and sausage back to the skillet.
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Sprinkle with salt, pepper, paprika, and herbs.
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Cook for another 5–10 minutes, stirring occasionally, until potatoes are golden and everything is heated through.
5. Serve:
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Serve hot as a main dish, often with mustard, sauerkraut, or a side salad.
Tips
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For extra crispiness, roast the potatoes in the oven instead of boiling—toss with oil and seasonings at 425°F (220°C) for 25–30 minutes.
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Smoked sausage adds a richer, deeper flavor.
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Leftovers taste great the next day and can be reheated in a skillet or oven.
If you want, I can also give a one-pan sheet pan version that makes it even easier for dinner cleanup.
Do you want me to do that?
