Name: Fried Potatoes, Onions, and Smoked Polish Sausage
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 lb Cajun smoked sausage (sliced into ½-inch thick pieces); 1 lb smoked turkey sausage (sliced into ½-inch thick pieces); 2 lbs baby red potatoes (halved (or quartered if large)); 2 large onions (cut into chunks); 1 tbsp Cajun spice; 1/2 tsp salt; 1 tsp paprika; 1/2 tsp black pepper; 2-3 tbsp olive oil (enough to coat the ingredients); 1/4 cup fresh parsley (chopped, for garnish)

This is one of those dinners I throw together when I need something quick and filling but don’t feel like making a big mess. It’s just potatoes, onions, and sausage—nothing fancy—but the flavor is so good thanks to a little Cajun seasoning, paprika, and black pepper. Everything gets browned and crisp in the pan, and the onions turn sweet and golden.

I like to finish it off with some chopped parsley, mostly for a pop of color, but it does add a fresh touch too. We usually eat it right out of the pan—it’s that kind of meal. Super simple, no fuss, and perfect when you just want something comforting that everyone will actually eat.

Why I Love This Sausage and Potato Skillet

So Much Flavor – The combo of smoky sausage, crispy-edged potatoes, and sweet caramelized onions is just so satisfying. Every bite has that perfect mix of savory and a little sweet.

Easy, No-Stress Cooking – Just slice, toss everything on a sheet pan or skillet, and let it roast. It’s the kind of meal you can throw together without a second thought.

Versatile Anytime Meal – We’ve had this for breakfast with eggs, for lunch on busy days, and even for dinner with a simple green salad. It works any time of day—and it reheats well too!

Key Ingredients:

Smoked Sausage – I like to use a mix of Cajun smoked sausage and smoked turkey sausage to keep things flavorful but a little lighter. You can stick with just one if that’s what you have—either way, the smoky flavor really makes the dish.

Baby Red Potatoes – These roast up perfectly—crispy on the outside, soft and creamy inside. If you’re using larger red potatoes or Yukon Golds, just cut them into smaller, even pieces so everything cooks evenly.

Onions – Roasting onions brings out their natural sweetness and adds so much flavor. Yellow or white onions work great, or use red onions for a slightly sweeter touch.

Cajun Seasoning + Paprika – A little Cajun spice gives the dish a kick, and paprika adds that nice smoky depth and a beautiful golden color. Use a salt-free Cajun blend if you want to better control the seasoning.

Olive Oil – Just enough to help everything roast up golden and crispy. You can also use avocado oil or any neutral, high-heat oil you like.

Fresh Parsley – A handful of chopped parsley at the end adds freshness and a pop of green. It’s a simple finish that brightens the whole dish.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Would you like to save this?

Just drop your email here and I'll send it right away!

Instructions:

Step 1: Let’s Get That Oven Hot

Go ahead and preheat your oven to 400°F. I like to do this first so it’s ready when we are. A hot oven gives you those golden, crispy edges we all love—it’s worth the wait, trust me.

Step 2: Slice, Chop, and Get Things Ready

Now let’s prep everything so we’re not scrambling.

Slice the sausage—both the Cajun smoked and the smoked turkey kind. Cut them into nice, thick ½-inch rounds. Not too thin—you want those edges to crisp up, but keep the inside juicy.

Next, grab a couple of yellow onions. Peel ‘em and cut into big wedges. Don’t be shy with the size—they’ll roast down beautifully.

Now for the baby red potatoes. Cut them in half. If you see any big fellas in the bunch, go ahead and quarter those so they roast evenly. We want bite-sized, not boulder-sized!

Step 3: Toss It All Together

Alright, in a big ol’ mixing bowl, toss in your sausage slices, onion chunks, and potato halves.

Now let’s season it up right:

1 tablespoon Cajun seasoning
½ teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper

Drizzle in 2 to 3 tablespoons of olive oil—enough to coat everything lightly, but don’t drown it. Then give it all a good toss. I use my hands—it’s messy, but it gets the job done and makes sure every little piece gets some love.

Step 4: Time to Roast

Line a rimmed baking sheet with parchment or foil—saves time on cleanup, which we love.

Spread everything out in a single layer. Try not to overcrowd the pan—give those veggies and sausages some room to breathe. That’s how they get all caramelized and crispy.

Pop it into your preheated oven and roast for 45 minutes. Around the halfway mark, pull it out and give it a good stir. That helps everything cook up nice and even.

You’ll know it’s ready when the potatoes are tender, the onions are golden, and the sausage has a little crisp on the edges—oh honey, the smell alone will let you know it’s almost time to eat.

Step 5: Finishing Touches

Once everything’s roasted to perfection, take it out of the oven and sprinkle on a little fresh chopped parsley. Not just for looks—it adds a fresh note that balances all that smoky, spicy goodness.

Scoop it up into a serving dish and bring it straight to the table. It’s delicious on its own, but if you want to round it out, it goes beautifully with a crisp green salad or even a simple side of steamed broccoli.

Serving Suggestions

This skillet is the kind of dish that works any time of day — seriously! Here are a few of my favorite ways to enjoy it:

For Breakfast: Top it with a fried or scrambled egg and maybe a little shredded cheese. It’s hearty, filling, and just right with a cup of hot coffee.
As a Main Dish: Pair it with a fresh green salad, some roasted veggies, or a few slices of warm garlic bread. It makes a simple, satisfying dinner — especially on busy weeknights.
Comfort Food Style: Add a dollop of sour cream or a drizzle of hot sauce just before serving. That creamy-cool or spicy kick takes it up a notch and makes it feel extra special.

Storage & Reheating Tips

If you have leftovers (and that’s a big if), they hold up really well and are easy to reheat for another quick meal.

Storing: Let the skillet cool down a bit, then store any leftovers in an airtight container in the fridge. They’ll keep nicely for up to 3 days.
Reheating: I like to reheat it right in a skillet over medium heat — it brings back that crispy texture we all love. The oven works too: just pop it in at 350°F until it’s heated through.
Freezing: You can freeze it, though the potatoes might lose a bit of their texture. If you do freeze it, use an airtight container and reheat in the oven for the best results.

Ways to Make It Your Own

The beauty of this dish? It’s a total blank canvas. Once you’ve made it once, you’ll start thinking, “Ooh, what if I added…” — and before you know it, you’ve got your own family favorite. Here are a few ideas I’ve tried (and loved):

Toss in Some Veggies
I like to throw in whatever veggies I’ve got hanging around the fridge — bell peppers, zucchini, even mushrooms if I have them. Just chop ’em up and add them when you cook the potatoes and onions so everything gets tender and golden together. It adds great color and a little extra something.

Add Some Heat
If your crew can handle a little spice, a pinch of red pepper flakes or a splash of hot sauce goes a long way. Or try a spicy smoked sausage instead of the regular kind — it gives the whole dish this warm, smoky flavor that’s hard to beat.

Cheese, Please
Sometimes I sprinkle a little shredded cheddar or Monterey Jack over the top during the last 10 minutes in the oven. It melts down into this bubbly, golden layer that makes the whole thing feel extra cozy — especially on chilly nights.

A Touch of Herbs
Fresh rosemary, a little thyme, or even a dash of Italian seasoning adds this subtle, savory depth that just brings it all together. I usually toss in whatever I’ve got on hand — even dried herbs do the trick when you’re in a pinch.

Conclusion:

This Fried Potatoes, Onions, and Smoked Sausage skillet meal is the type of meal that you close your eyes and take a moment after the first bite. It’s homey, packed with bold flavor and a bit nostalgic. It tastes like comfort. The kind of food that doesn’t need to try too hard — because it already knows it’s good.

So whether you’re cooking for your family or solo, keep this one in your back pocket. It’s a dependable choice when you want something quick, hearty and filling — with flavor that tastes like it required much more effort than it did.

Now, pick up your skillet, and let’s make something delicious.