Ingredients
▢1 lb high-quality smoked sausage
▢1 large onion finely chopped
▢5-6 russet potatoes carefully selected for uniformity
▢1/2 cup distilled water
▢1 teaspoon fine salt
▢1 teaspoon freshly ground black pepper
▢1 teaspoon garlic powder optional, but recommended for depth of flavor
▢Vegetable oil preferably of a premium brand.
Instructions
Begin by segmenting the smoked sausage into uniform bite-sized portions. In a large, preferably non-stick skillet, apply a modest amount of vegetable oil. Proceed to sauté the sausage segments until they achieve a notable browned appearance.
Concurrently, peel the russet potatoes with precision. Following this, segment them into cubes of approximately 3/4 inch in dimension.
To the skillet, introduce the potatoes, onions, an additional 3-4 tablespoons of vegetable oil, the distilled water, salt, pepper, and the optional garlic powder. It is crucial to mix these ingredients thoroughly to ensure even distribution.
Upon observing the initiation of boiling within the skillet, promptly reduce the heat to a medium-low setting. Enclose the skillet with a fitting lid and allow the contents to cook undisturbed for a duration of 10 minutes. During this period, occasionally employ a spatula to gently ensure that the sausage and potatoes do not adhere to the skillet’s base.
Subsequent to the aforementioned duration, remove the skillet’s lid and augment the heat to a medium-high setting. Continue the cooking process for an additional 10 minutes or until the potatoes are discernibly tender and have attained a desirable crispness at the edges. It is imperative to use a spatula to turn the potatoes and sausage, ensuring uniform cooking, and to avoid disintegration of the potatoes.
Once the cooking process has been satisfactorily completed, promptly plate the dish and serve.
