See Everyday Best is a simple, rustic skillet dish of crispy-edged potatoes, caramelized onions, and savory sausage, all cooked in one pan. It’s a versatile meal that works for breakfast, lunch, or dinner, and it’s designed to be forgiving—you can swap ingredients based on what you have. The key is the crispy potato crust, which comes from letting the potatoes sit undisturbed in a hot skillet.
Ingredients
- 1.5 lbs (680 g) baby potatoes or Yukon Gold potatoes, scrubbed and sliced into 1/4-inch rounds
- 2 tbsp (30 ml) olive oil, divided
- 1 large yellow onion, thinly sliced
- 8 oz (225 g) smoked sausage (like kielbasa), sliced into 1/2-inch rounds
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp (5 g) fresh parsley, chopped (for garnish)
- Optional: 1/4 cup (60 ml) chicken broth or water for deglazing
Instructions
- Place the sliced potatoes in a large bowl and cover with cold water. Let them soak for 10 minutes, then drain and pat completely dry with a clean kitchen towel. This removes excess starch and helps them crisp.
- Heat 1 tablespoon (15 ml) of olive oil in a large cast-iron or nonstick skillet over medium-high heat. Add the potatoes in a single layer (work in batches if needed). Cook without stirring for 4-5 minutes, until the bottoms are golden brown. Flip and cook another 4-5 minutes, until the other side is browned and the potatoes are nearly tender. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon (15 ml) olive oil to the skillet. Add the sliced onion and cook, stirring occasionally, for 5-6 minutes, until soft and beginning to caramelize.
- Add the sausage slices to the skillet with the onions. Cook for 3-4 minutes, stirring, until the sausage is browned on the edges.
- Add the minced garlic, smoked paprika, salt, and pepper. Stir and cook for 1 minute until fragrant.
- Return the potatoes to the skillet. Toss everything together gently. If the skillet looks dry, add the broth or water and scrape up any browned bits from the bottom. Cook for 2-3 minutes, until everything is heated through and the potatoes have absorbed the flavors.
- Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Tips
- Don’t overcrowd the pan: If you add too many potatoes at once, they will steam instead of crisp. Cook them in batches if your skillet is not large enough.
- Pat the potatoes dry: After soaking, excess moisture is the enemy of crispiness. Use a towel to dry them thoroughly.
- Use a heavy skillet: Cast iron or a heavy-bottomed stainless steel pan holds heat better and promotes even browning. Avoid nonstick if possible for a better crust.
- Substitutions: No sausage? Use bacon or diced ham. For a vegetarian version, use a plant-based sausage or add a can of drained chickpeas. You can also add bell peppers or zucchini in step 3.
Serving Suggestions
Serve this as a hearty breakfast with fried eggs on top, or as a side dish for grilled chicken or steak. It also makes a satisfying main course with a simple green salad and crusty bread. For a brunch spread, pair it with fresh fruit and mimosas.
Variations
Spicy version: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño with the garlic. Herby version: Stir in 1 teaspoon of dried thyme or rosemary with the paprika. Cheesy version: Sprinkle 1/2 cup (50 g) of shredded cheddar or parmesan over the top during the last 2 minutes of cooking, and let it melt. Breakfast hash: Add 2 cups (200 g) of chopped kale or spinach in the last 3 minutes, and serve with a poached egg.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, spread the mixture on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, or reheat in a skillet over medium heat with a splash of oil until hot and crisp. Microwaving will make the potatoes soft, but it works in a pinch.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes? Yes, Yukon Gold or red potatoes work best. Avoid russets, as they are too starchy and may fall apart.
Do I have to soak the potatoes? Soaking removes excess starch, which helps them crisp up better. If you’re short on time, you can skip it, but the texture will be slightly less crispy.
Can I make this ahead of time? You can cook the potatoes and onions up to a day ahead, then reheat with the sausage when ready to serve. However, the potatoes are best fresh out of the skillet.
What if I don’t have smoked paprika? Regular paprika or a pinch of cayenne will work. Smoked paprika adds a distinctive smoky flavor, so if you use regular, consider adding a few drops of liquid smoke.
Can I add other vegetables? Absolutely. Bell peppers, zucchini, or mushrooms are great additions. Add them with the onions and cook until tender.
Is this dish gluten-free? Yes, as long as the sausage you use is gluten-free. Check the label, as some sausages contain fillers.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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