Slice the potatoes 1/4-inch thick and the onions just a little thicker. Optionally you can soak the potatoes after slicing them for 10 to 15 minutes to remove some starch. This also helps them crisp up.
Drizzle the bottom of the cast-iron skillet with cooking oil and preheat until hot. Add the ground Italian sausage and onions over medium heat and cook until browned. Remove to a plate lined with a paper towel.
Add more oil until the entire bottom of the cast-iron pan is coated. Once hot, add the sliced potatoes in a single layer. Salt and pepper (liberally). Increase the heat to medium-high.Allow the potatoes to brown for 2 to 3 minutes on the first side before moving them. Turn and brown the other side. Once browned, add the minced garlic. Cook just a minute or two until fragrant.
Remove the potatoes and drain if there is a lot of oil remaining in the bottom of the pan. If there isn’t extra oil, just add the sausage and onions back into the potato mixture.
Add the dried or fresh herbs and heat just until the ingredients are hot.
Add the Parmesan cheese and top with a poached egg if desired.
Notes
For your convenience, 1 1/2 tespoons of Italian Seasoning Blend can be exchanged for the herbs listed. Tips for perfectly frying potatoes:
If you can, use a cast-iron skillet. I use this 13-inch cast-iron skillet for the majority of my skillet work. Cast-iron can get really hot which is perfect for frying potatoes.
Cover the bottom of the skillet with neutral cooking oil such as vegetable or canola oil.
Neutral cooking oil will not add flavors and it has a "high flash point" meaning you can safely heat it to a high temperature.
Add enough oil or the potatoes will stick to the pan and will not release when you want to turn them.
Heat the oil until HOT. You can test it by adding a small piece of the onion to the pan and if it sizzles you're ready to cook. Remove it before adding the potatoes.
If your pan isn't hot enough, your potatoes will just absorb the oil and will not crisp up.
Cut your potatoes all the same thickness. This will guarantee that they cook at the same rate.
Add the potatoes. Let them cook until browned before flipping them over. I like the control that I get with a fish spatula.
There isn't any reason to keep flipping them. Doing so will not allow both sides to get crisp and you run the risk of breaking the potatoes.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.