Ingredients:

  • lbs Yukon Gold or Russet Potatoes, peeled and cut into ½-inch cubes or thick slices
  • oz Smoked Polish Sausage (Kielbasa), sliced into ¼-inch thick coins
  • large Yellow Onions, halved and thinly sliced
  • cloves Garlic, minced finely
  • Tbsp Unsalted Butter
  • Tbsp Neutral Oil (Canola or Vegetable)
  • tsp Fresh Thyme Leaves
  • tsp Coarse Sea Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper (or to taste)
  • Tbsp Fresh Parsley, roughly chopped (Optional garnish)

Instructions:

  1. Peel and cut potatoes into uniform ½-inch pieces. Rinse thoroughly under cold water until the water runs clear. Pat them very dry with a clean tea towel.
  2. If time allows, blanch the potatoes in boiling, salted water for 3-4 minutes until just starting to soften around the edges. Drain immediately and pat dry again.
  3. Heat 1 Tbsp of the neutral oil in a large, heavy-bottomed skillet over medium-high heat. Add the sliced Kielbasa and cook until nicely browned and slightly crispy on the edges (about 5-7 minutes). Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  4. Reduce heat to medium. Add the remaining 1 Tbsp of oil and the butter to the skillet. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden brown and sweet (about 8-10 minutes).
  5. Increase heat to medium-high. Add the dried potatoes to the skillet, spreading them into an even layer. Do not stir immediately; let them sit undisturbed for 4-5 minutes to form a crust.
  6. Stir the potatoes gently, mixing them with the onions. Continue cooking, stirring every 4-5 minutes, until the potatoes are tender inside and golden brown and crispy on the outside (Total cook time for potatoes: 15–20 minutes).
  7. Once potatoes are cooked through, create a small space in the centre of the pan. Add the minced garlic and thyme; sauté for 30 seconds until fragrant. Immediately toss the reserved sausage back into the pan.
  8. Season everything generously with salt and pepper. Toss everything together for one final minute to heat the sausage through.
  9. Transfer to a serving platter, garnish with fresh parsley, and serve immediately.