Fried Potatoes Onions And Smoked

Ingredients:

4 medium Russet potatoes (about 1.5 lbs), scrubbed clean
· 1 large yellow onion
· 1 lb smoked sausage (Kielbasa,  Andouille, or your favorite variety)
· 2-3 tablespoons cooking oil (vegetable, canola, or avocado oil)
· 2 tablespoons unsalted butter (optional, but recommended for flavor)
· 1 teaspoon paprika (smoked paprika is excellent here)
· ½ teaspoon garlic powder
· Salt and freshly ground black pepper to taste
· Optional Garnishes:
· Chopped fresh parsley
· Sour cream
· Hot sauce

Instructions

1. Prep the Ingredients:
   · Potatoes: Cut the potatoes into ½-inch cubes. There’s no need to peel them unless you prefer to. For crispier results, you can rinse the cut potatoes in cold water and pat them very dry with a kitchen towel to remove excess starch.
   · Onion: Slice the onion into ¼-inch thick half-moons.
   · Sausage: Slice the smoked sausage into ½-inch thick rounds.
2. Par-Cook the Sausage (Optional but Recommended): Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the sausage slices in a single layer and cook for 2-3 minutes per side, until browned and some fat has rendered. Remove the sausage with a slotted spoon and set aside.
3. Cook the Potatoes and Onions:
   · Add the oil (and butter, if using) to the hot skillet with the sausage drippings.
   · Carefully add the diced potatoes in an even layer. Let them cook undisturbed for 4-5 minutes to get a good sear on one side.
   · Sprinkle with paprika, garlic powder, salt, and pepper. Add the sliced onions on top of the potatoes (don’t stir yet).
   · Reduce the heat to medium. Cook for another 10-15 minutes, stirring only every 4-5 minutes. This allows the potatoes to form a crispy crust. The onions will soften and caramelize as they cook.
4. Combine and Finish: Once the potatoes are tender and golden brown and the onions are soft, add the browned sausage back into the skillet. Stir everything together and cook for another 3-5 minutes, until the sausage is heated through.
5. Serve: Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve immediately, with sour cream and hot sauce on the side.