Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the sliced smoked Polish sausage and cook for approximately 5–6 minutes until it’s nicely browned and sizzling. Use a spatula to flip the pieces for even cooking, then remove the sausage from the skillet and set it aside on a plate, leaving the flavorful drippings behind.

While the sausage is cooking, preheat a pot of salted water to boiling. Add diced russet or Yukon Gold potatoes and parboil for 5–7 minutes until just tender but not fully cooked. Drain the potatoes and pat them dry, then return them to the skillet over medium heat.

In the same skillet, spread the parboiled potatoes evenly. Season them with salt, pepper, and optional garlic powder. Cook uncovered for about 15–20 minutes, stirring occasionally until the potatoes develop a golden-brown crust and are tender on the inside. If needed, cover for the first 10 minutes to help steam them.

Once the potatoes are golden, add the sliced yellow onions to the skillet. Continue cooking for an additional 5–7 minutes, stirring occasionally, until the onions are soft and caramelized.

Return the previously cooked smoked Polish sausage to the skillet, stirring gently to combine all ingredients. Heat everything together for an additional 2–3 minutes until the sausage is warm.

Once heated through, remove the skillet from heat. If desired, sprinkle freshly chopped parsley over the dish for a touch of color and freshness. Serve hot.