Ingredients:

  • 1 lb Smoked Sausage or Kielbasa, sliced into 1/2-inch rounds
  • 1.5 lbs Yukon Gold Potatoes, cut into 1/2-inch cubes
  • 1 medium Yellow Onion, diced
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cracked Black Pepper
  • 2 cloves Fresh Garlic, minced
  • 1 cup Sharp Cheddar cheese, shredded
  • 2 tbsp Fresh Parsley or Chives, finely chopped

Instructions:

  1. Place a large 12-inch skillet over medium-high heat. Add the sliced sausage in a single layer and cook for 3–4 minutes until the edges are dark mahogany and fat has rendered. Remove sausage with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the cubed potatoes to the hot sausage fat. Add 1 tablespoon of oil only if the pan appears dry after rendering the sausage fat. Stir to coat and spread into an even layer.
  3. Cover the skillet with a tight-fitting lid and cook for 5 minutes to steam the potato interiors until tender.
  4. Remove the lid and add the diced onion. Cook uncovered for 8-10 minutes, tossing occasionally, until the potatoes develop a golden-brown crispy crust.
  5. Return the sausage to the pan. Add the garlic powder, smoked paprika, salt, pepper, and minced fresh garlic. Sauté for 1-2 minutes until the garlic is fragrant.
  6. Sprinkle the shredded cheese over the mixture. Cover for 1 minute until melted. Garnish with fresh parsley or chives and serve immediately.