Ingredients:

  • 2 lbs Russet potatoes, peeled and diced into 1/2 inch cubes
  • 2 tbsp Vegetable oil
  • 1 tbsp Unsalted butter
  • 1 lb Smoked Polish sausage, sliced into 1/4 inch rounds
  • 1 large yellow onion, thinly sliced into half-moons
  • 3 cloves garlic, minced
  • 1 tsp Kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp smoked paprika

Instructions:

  1. Place a 12 inch cast iron skillet over medium high heat with 1 tablespoon of vegetable oil. Add the sliced smoked Polish sausage and fry for 3-5 minutes, stirring occasionally, until browned and glistening.
  2. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pan. Note: This fat is where all the flavor lives.
  3. Add the remaining vegetable oil and butter to the sausage fat. Add the diced potatoes in a single layer.
  4. Let them sit undisturbed for 5-7 minutes until a deep golden brown crust forms, then flip and cook for another 5-7 minutes until tender.
  5. Push the potatoes to the outer edges of the skillet.
  6. Add the sliced onions to the center and sauté for 5-8 minutes, stirring frequently, until soft and translucent.
  7. Stir in the minced garlic and cook for 60 seconds until fragrant and sizzling.
  8. Return the browned sausage to the pan. Toss everything together over medium heat for 2-3 minutes.
  9. Sprinkle with salt, black pepper, and smoked paprika.
  10. Remove from heat once sizzling. Note: Don't let the paprika sit on the heat too long or it will turn bitter.