Peel and dice potatoes into small cubes, about 1/2-inch in size. For extra crispiness, soak the diced potatoes in cold water for 10–15 minutes to remove excess starch. Drain well and pat dry thoroughly with a clean towel—moisture is the enemy of crispy potatoes.

In a large cast iron skillet or heavy-bottomed frying pan, heat over medium heat. Add the sliced sausage and cook for about 5–7 minutes, stirring occasionally, until browned and slightly crisp on the edges. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pan for extra flavor.

If the pan is dry, add vegetable oil or bacon grease until there’s enough to lightly coat the bottom. Heat over medium. Spread the potatoes out in a single, even layer. Let them cook without stirring for 5–7 minutes to develop a golden crust on the bottoms. This is where the magic happens—resist the urge to stir too early.

Gently stir the potatoes, then add chopped onions and bell peppers (if using). Season with salt, pepper, paprika, and any optional seasonings like garlic powder or cayenne. Continue cooking for another 10–15 minutes, stirring every few minutes, until the potatoes are tender inside and crispy outside, and the onions are soft and caramelized.

Return the cooked sausage to the skillet and stir everything together. Let it cook for another 2–3 minutes so the flavors mingle and the sausage reheats fully.

Remove from heat. Garnish with fresh parsley if desired. Serve directly from the skillet for a rustic presentation, alongside hot sauce, ketchup, or even a dollop of sour cream.