Equipment Needed
- Large skillet (cast iron is ideal) or a heavy-bottomed frying pan
- Sharp knife and cutting board
- Spatula or wooden spoon
- Lid or a large baking sheet to cover the skillet
Step-by-Step Instructions
First, I prep all my ingredients. I scrub the potatoes (I leave the skin on for texture and flavor) and cut them into even, 1/2-inch cubes. Even pieces are the key to everything cooking at the same time. I slice the onion into half-moons and the smoked sausage into hearty rounds. Having everything ready to go is important because once the pan is hot, things move quickly. I also mix my dry seasonings—paprika, garlic powder, dried thyme, salt, and pepper—in a small bowl so I can add them all at once.
Now, I start with the potatoes. I heat 2 tablespoons of oil or butter in my large cast iron skillet over medium-high heat. Once it’s shimmering, I add the potato cubes in a single layer. I resist the urge to stir them immediately! I let them cook undisturbed for 5-6 minutes to develop a golden-brown crust on one side. This patience is the secret to crispy potatoes. I then give them a good stir and let them cook for another 5 minutes, stirring occasionally. They won’t be fully cooked yet, and that’s okay.
Next, I push the potatoes to the edges of the skillet, creating a well in the center. I add the sliced onions and the remaining tablespoon of fat if the pan looks dry. I let the onions sizzle for about 3-4 minutes until they start to soften and become translucent. Then, I add the sliced smoked sausage rounds. I stir everything together—potatoes, onions, and sausage. The moment the sausage hits the hot pan, its wonderful smoky aroma is released. I let it cook with everything for 2-3 minutes to get a little color.(See the next page below to continue…)