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Potatoes with sausage in a frying pan

Pan-Fried Potatoes with Sausage

A simple, quick, and filling potato dinner! When you're really short on time, this recipe for pan-fried potatoes with sausage is exactly what you need. It calls for just a few ingredients that need no fussy prep or special handling — even a beginner can pull it off.

Pirko Rita

Recipe author

Composition / ingredients

Servings:

Potatoes

Bologna sausage

300

Onion

Vegetable oil

100

Salt

Green onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 37 % 10 g

Carbohydrates 48 % 13 g

143 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you pan-fry potatoes with sausage? Gather all the ingredients.
Step 2:

Start with the potatoes. Peel and wash them, then cut them into thick matchsticks with a knife, or use a slicer with the large julienne attachment. Rinse the cut potatoes again and drain them in a colander. Let them sit a few minutes so all the water drains off.
Step 3:

Now peel the onions and cut them into half-rings.
Step 4:

Next, prep the sausage. A tip: pick a good-quality sausage and the dish will taste much better. You can use one with a little fat or a leaner one — whichever you prefer. Cut the sausage into thick matchsticks.
Step 5:

Pour some of the vegetable oil into a heavy-bottomed skillet (add more as needed while frying) and heat it well, then add the drained potatoes. Fry over high heat for 5 minutes on one side, then flip and fry another 5 minutes. By now a nice crust should form.
Step 6:

Now add the sliced sausage, toss it with the potatoes, and keep frying over high heat for another 10 minutes, stirring now and then.
Step 7:

Once the sausage is nicely browned, add the onion half-rings and salt, stir everything again, lower the heat, and cover the pan. Simmer for 15-20 minutes, stirring occasionally. Keep in mind the cooking time can vary a lot depending on the potato variety and how hot your stove runs. So before you turn off the heat, taste a piece of potato for doneness and check the salt, then take the pan off the stove.
Step 8:

Garnish the potatoes with a scatter of chopped green onion — it makes the dish look and taste even better. This one also pairs well with a sauce, a fresh vegetable salad, or simply fresh or pickled vegetables and marinated mushrooms. Enjoy!

To keep your eyes from stinging while you slice onions, rinse the onion and the knife in cold water. Rubbing the cutting board with a piece of lemon before slicing keeps it from holding the oniony smell.
Here's an easy way to check if the oil is hot enough: dip the tip of a wooden spatula into it. If bubbles gather around it, you're ready to start frying.