- 3 tablespoons EVOO or vegetable oil, plus more for drizzling
- 3 starchy potatoes (such as Idaho or Russet), peeled, halved lengthwise and cut into 1/4-1/2-inch half-moons
- Salt and pepper
- 1 large onion, halved and sliced
- 2 large cloves garlic, thinly sliced
- About 2 tablespoons sweet paprika
- 1 large tomato, chopped
- 6 knockwurst, bratwurst or other fully cooked hot dog-style sausages
- Sour cream, to taste
- Finely chopped fresh parsley and/or dill and/or chives, for garnish
In a large skillet, heat 3 tablespoons EVOO, three turns of the pan, over medium heat, Add the potatoes and season with salt and pepper. Partially cover and cook until lightly browned, 3-5 minutes, then add the onion, garlic and paprika. Stir to combine and cook, partially covered, stirring occasionally, until the onion softens and the potatoes are tender, 10-12 minutes. Stir in the tomato after 5-6 minutes.
Meanwhile, fill a small skillet with about 1/2-inch water and heat over medium-high. Add the sausages and heat through. When the water is almost evaporated, remove the sausages and cut on an angle into pieces about 1 inch thick. Wipe the pan, add a drizzle of oil and crisp up the sliced sausages.
Stir a few spoonfuls of sour cream into the potatoes and onion, to taste, then combine with the sausages and serve, garnished with the herbs.