Do this:
1. Heat the frying pan
Heat the oil in a large frying pan over medium heat.
It is best to use a pan with a wide bottom so that the potatoes have plenty of room. If the pan is too small, the potatoes will start to steam instead of getting a crispy surface.
2. Fry the potatoes
Place the potato cubes in the pan and spread them in an even layer.
Sprinkle over about half of the salt.
Let the potatoes cook without stirring for about 5 minutes. This will help the underside to get a golden brown surface.
Then stir and continue frying for another 8–10 minutes, turning the potatoes every few minutes.
3. Help the potatoes become soft
If the potatoes start to get a lot of color but are still hard in the middle, you can pour in 2–3 tablespoons of water and put a lid on.
Let the potatoes steam for 3–4 minutes. Then remove the lid and let the liquid evaporate before continuing to fry.
The potatoes should be almost completely soft before the onion and sausage are mixed in.
4. Fry the onion
Push the potatoes to one side of the pan.
Place the onion on the empty side. Add a little more oil if the pan feels dry.
Fry the onion for 5–7 minutes, stirring regularly, until it is soft and starting to turn golden brown.
Then mix the onion with the potatoes.
5. Add the sausage
Place the sausage slices in the pan.
Season with the remaining salt, black pepper and possibly paprika and garlic powder.
Fry everything together for another 5–8 minutes. Stir every few minutes, but not all the time. The sausage and potatoes need to sit for a while to get the right color.
6. Taste and serve
Check that the potatoes are completely soft and that the sausage is thoroughly heated through.
Season with more salt and black pepper if necessary.
Serve immediately while the potatoes still have crispy edges.
This is how you get really crispy potatoes
Cooking potatoes in a frying pan is easy, but a few small details determine whether they turn out crispy or soft.
Cut into even and small cubes
Large pieces take a long time to cook and risk turning dark on the outside before the middle is soft.
Dry the potatoes
If the potatoes have been rinsed after cutting, they should be dried thoroughly. Wet potatoes will steam in the pan and will have a poorer frying surface.
Use a large enough pan
The potato pieces should preferably be in a single layer. Fry in two batches if the pan is small.
Don't stir too often.
The potatoes need to be in contact with the hot bottom of the pan for a few minutes to become golden.
Wait with the onion
If you add the onion at the beginning, it may burn before the potatoes are tender. Add it when the potatoes are almost done.
Serving tips
The potato casserole is filling enough as a main course but is even better with something fresh or creamy on the side.
Serve it with:
- A simple green salad
- Cucumber and tomato
- Green peas
- Green beans
- Pickled cucumber
- Ketchup or tomato salsa
- Hot sauce
- Yogurt with garlic and herbs
- A fried egg
A fried or poached egg on top makes the dish extra filling and is great for both brunch and dinner.
Simple cold yogurt sauce
Ingredients
- 2 dl naturell yoghurt
- 1 small clove of garlic
- 1 teaspoon lemon juice
- 1 tbsp chopped parsley or chives
- Salt
- Black pepper
Do this:
Mix all ingredients in a bowl and let the sauce cool for about 10 minutes before serving.
Good variations
With peppers
Add a diced red or green bell pepper along with the onion. It adds color, sweetness, and more vegetables.
With mushrooms
Slice the mushrooms and fry them separately until the liquid has evaporated, stirring them in during the last few minutes.
With beans
Add a drained can of white beans, kidney beans, or pinto beans towards the end. This will make the dish even more filling.
With green peas
Stir in frozen green peas during the last 3–4 minutes.
With eggs directly in the pan
When the potatoes and sausage are ready, you can make small holes and crack an egg into each one.
Put a lid on and let the eggs cook until the whites have set.
Stronger variant
Add chili flakes, cayenne pepper or a few slices of fresh chili.
With herbs
Parsley, thyme, rosemary and chives work very well. Fresh herbs should be added just before serving.
Vegetarian version
Replace the chicken sausage with vegetarian sausage, chickpeas or extra mushrooms.
Which potato is best?
Firm or all-purpose potatoes hold their shape well and are easy to fry in cubes.
Floury potatoes can also be used, but they break more easily when turned, so handle them carefully and don't stir them more than necessary.
New potatoes work well during the summer, but may need a slightly shorter cooking time depending on size.
Can you use boiled potatoes?
Yes. Leftover boiled potatoes make the dish even faster.
Dice the cold potatoes and fry them over medium heat until they turn brown. Since they are already soft, the onion can be added earlier.
With boiled potatoes, the dish is ready in about 15–20 minutes.
Prepare in advance
The potatoes can be cut a few hours in advance and stored in cold water in the refrigerator. Dry them very thoroughly before frying.
The onions and sausage can also be cut in advance and stored in separate, airtight jars in the refrigerator.
For the best frying surface, the potatoes should be cooked just before serving.
Storage
Let the leftovers cool and store them in an airtight jar in the refrigerator.
The dish keeps well for up to three days.
Place it in the refrigerator as soon as it has cooled and do not leave it out for a long time.
How to heat up leftovers
Leftovers are best when heated in a frying pan.
Add a small amount of oil and cook over medium heat for 6–8 minutes, stirring occasionally, until the potatoes are heated through and have regained some of their crispiness.
The dish can also be heated in:
- Oven at 190 degrees for about 10–15 minutes
- Airfryer at 180 degrees for about 6–8 minutes
- Microwave in short intervals
The microwave is fastest, but the potatoes will be softer.
Can the potato casserole be frozen?
It is possible, but the texture of the potatoes may become soft or grainy after thawing.
For best results, the dish should be eaten fresh or stored in the refrigerator.
If you still want to freeze it, let it cool completely and pack it in portioned jars. Thaw in the refrigerator and heat in a frying pan.
