— 1 lb (ca. 454 g) smoked sausage

— 1 large onion, chopped

— 5-6 russet potatoes

— 1/2 cup water

— 1 teaspoon salt

— 1 teaspoon pepper

— 1 teaspoon garlic powder (optional)

— Vegetable oil


Cut sausage into bite-sized pieces. Drizzle a little vegetable oil in a large skillet (nonstick is best if you have it) then sauté sausage until well browned.

Meanwhile, peel potatoes, then cut into cubes (about 3/4 inch).

Add potatoes, onions, 3-4 tablespoons vegetable oil, water, salt, pepper, and garlic then stir well.

Once water starts to boil, reduce heat to medium-low, cover skillet then cook for 10 minutes. Using a spatula to scrape the bottom, flip sausage/potatoes once or twice to make sure they’re not sticking.

Remove lid, then increase temperature to medium-high. Continue cooking 10 minutes, or until potatoes are tender with some crispy edges. Use a spatula to flip sausage/potatoes (scraping the bottom) so that potatoes can crisp up a bit in the oil. Don’t stir the potatoes, or they will fall apart (still tasty, but not what we’re after here).

Serve immediately.


You’ll need about 5-6 cups cubed potatoes (around 2 pounds)

Feel free to use bacon drippings instead of vegetable oil.

Any type of potatoes will work, but I prefer starchier russets in this.

You don’t have to peel the potatoes. I did in this batch, but sometimes I don’t. I like the way the skin crisps up a little, but the kids like it better with peeled potatoes.

I say the garlic powder is optional because I don’t ever remember Mama or Nanny using it in their fried potatoes, but I sure like it.

Kielbasa, andouille or any precooked, smoked sausage can be used in this recipe.

Check the article above if you have any other questions because it’s entirely likely that I covered it there 😚



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