Crispy Sausage and Fried Potatoes Skillet Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate crispy exterior on your potatoes, consider soaking the cut wedges in cold water for about thirty minutes before cooking. This process draws out excess surface starch, which can prevent the potatoes from crisping up properly.

After soaking, it is absolutely crucial to dry the wedges thoroughly with a clean dish towel or paper towels. Any moisture left on the surface of the potatoes will create steam when they hit the hot fat, which ruins the frying process and prevents that beautiful golden crust from forming.

Keep the heat regulated throughout the cooking process. While you want a hot skillet to sear the sausage and crisp the potatoes, keeping the heat too high can burn the outside of the potatoes before the insides have a chance to soften.

Adjust the burner to medium or medium-high as needed to maintain a steady, vigorous sizzle without scorching. If you find the potatoes are browning too quickly, lower the heat slightly and cover the skillet with a lid for a minute or two to trap the steam and cook them through.

Variations

• Cheesy Sausage Skillet: Sprinkle one cup of shredded sharp cheddar cheese over the skillet in the final minute of cooking, covering with a lid until fully melted.
• Spicy Herb Skillet: Add a pinch of red pepper flakes along with the fresh thyme to give the dish a subtle, warming kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended as the potatoes will become mealy and watery upon thawing.

Reheat

Reheat in a hot skillet with a little butter over medium heat, tossing frequently until hot and crispy.

Allow any leftover sausage and potatoes to cool completely at room temperature for no more than two hours before storing. Transfer the leftovers to an airtight container and place them in the refrigerator.

Properly stored, the skillet leftovers will keep well for up to three to four days. Keep in mind that the potatoes will lose their signature crispiness while stored in the refrigerator, but they will still taste incredibly delicious when reheated properly using a skillet or an oven.

While this dish is best enjoyed fresh from the skillet, you can easily prep the ingredients ahead of time to save precious minutes on busy nights. Slice the smoked kielbasa and onions, and store them in separate airtight containers in the refrigerator for up to twenty-four hours. You can also cut the potato wedges ahead of time, but they must be kept completely submerged in a bowl of cold water in the fridge to prevent them from turning brown. Dry them thoroughly right before cooking.

Serving ideas

This hearty skillet is a complete, satisfying meal all on its own, served straight from the cast-iron pan for a rustic, family-style presentation. To elevate the meal, serve it alongside a crisp green salad tossed in a sharp vinaigrette, which provides a refreshing contrast to the rich, savory flavors of the sausage and buttery potatoes.

A side of roasted green beans or steamed broccoli also makes an excellent vegetable accompaniment. For a classic touch, offer a selection of mustards on the side, such as spicy brown or Dijon, for dipping.

For a comforting weekend breakfast or brunch, you can transform this skillet by sliding a few eggs directly into the pan during the final minutes of cooking. Simply make small wells in the potato and sausage mixture, crack an egg into each well, cover the skillet, and cook until the egg whites are set but the yolks remain beautifully runny. Serve this hearty breakfast skillet with thick slices of toasted crusty bread to soak up the delicious egg yolks and rich pan juices.

Frequently asked questions

Recipe card

Crispy Sausage and Fried Potatoes Skillet

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 12 oz smoked kielbasa, sliced into rounds
• 1 1/2 lb russet potatoes, cut into wedges
• 1 medium yellow onion, sliced
• 4 tbsp butter
• 1 tsp fresh thyme

Instructions

1. Slice the smoked kielbasa into rounds. Peel and slice the yellow onion. Cut the potatoes into even wedges and dry them thoroughly with a clean towel.
2. Heat a large cast-iron skillet over medium-high heat. Add the sausage rounds and cook until deeply browned and caramelized on both sides. Transfer the sausage to a plate, leaving the rendered fat in the skillet.
3. Add the butter to the skillet with the rendered sausage fat. Place the potato wedges in a single layer and cook undisturbed until golden-brown and crispy, flipping halfway through.
4. Add the sliced onions to the skillet with the potatoes. Cook, stirring gently, until the onions are soft, translucent, and caramelized.
5. Return the sausage to the skillet. Sprinkle the fresh thyme over the mixture. Toss everything together and cook for a couple of minutes until heated through and highly aromatic.

Contains: milk

Estimated nutrition per serving

Calories

510

Protein

13 g

Carbohydrates

32 g

Fat

36 g

Fiber

3 g

Sugar

2 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.