Let’s get excited about this Sausage and Potatoes skillet, a one-pan dinner that’s hearty, flavorful, and on the table in well under an hour! The combination of savory, smoked sausage, tender potatoes, and veggies may be a simple one, but it’s surprisingly satisfying.
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A complete dinner in a single pan.
Sides? Who needs sides! You have everything you need for a filling dinner in this recipe for sausage and potatoes. With a starch (that would be the potatoes), plenty of veggies, and protein, there’s no need to round out this dinner with anything else—although a slice of crusty Rosemary Olive Oil Bread would be delish.
This sausage skillet yields a generous four servings and tastes excellent reheated too. Like Chicken Pesto Pasta, it’s a family-pleasing, all-in-one weeknight dinner—but unlike pasta, sausage and potatoes would be excellent served hash-style at brunch with a runny egg on top.
If you’d like, switch up the sausage, the veggies, the seasonings—this is a recipe you can feel free to play around with and make your own.
5 Star Review
“I just wanted you to know that I just made this again for the 3rd time in a month! It has become one of my absolute favorite recipes.”
— Annie —
My Tips and Tricks for Perfect Sausage and Potatoes
- Cut the Potatoes into Uniform Sizes. This is important! If the potatoes are all different sizes, some will be falling apart while others will be hard and raw-tasting when your sausage and potatoes skillet is done cooking.
- Use a Nonstick Skillet. Or a very well-seasoned cast iron skillet. Without one, the potatoes are likely to stick to the pan in the first step of the recipe.
- Reinvent Your Leftovers. In addition to serving sausage and potatoes as a breakfast hash, leftovers are excellent with Creamy Polenta or cooked pasta and Basil Pesto to stretch them into a second dinner.
Recipe Variations
- Switch Up the Veggies. Sugar snap peas, zucchini, and other colors of bell peppers would all work fabulously in this sausage and potatoes recipe.
- Try Another Type of Sausage. Try Italian sausage, kielbasa, or another sauge you like. (Sausage fans will also enjoy this Sausage and Rice Casserole and Sausage Tortellini Soup!)
- Put Your Fresh Herbs to Use. If you have a garden full of herbs out your back door, this is the kind of versatile recipe where you can use just about anything to jazz things up! Swap the ground oregano with thyme, rosemary, basil, or fresh oregano.
Sausage and Potatoes
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Ingredients
- 2 tablespoons canola oil or neutral cooking oil of choice, divided
- 1 (13-ounce) package smoked sausage cut into 1/2-inch thick coins (I use turkey sausage)
- 1 pound baby golden potatoes halved (or quartered if larger than a golf ball)
- 1 red bell pepper ½-inch diced
- 1 green bell pepper ½-inch diced
- 1 small yellow onion ½-inch diced
- 1 ¼ teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 teaspoon ground oregano
- 1 teaspoon paprika
- 3 cloves garlic minced about 1 tablespoon
- ½ small bunch green onions thinly sliced, white/light green and dark green parts divided, about 2 large or 3 to 4 small onions
- ¼ cup grated Parmesan plus additional for serving
Instructions
- Heat 1 tablespoon of the oil in a large, deep skillet with a tight-fitting lid or a Dutch oven over medium high heat. Add the sausage pieces. Brown on each side until it crisps up a bit and darkens, about 2 minutes per side. With a slotted spoon, remove to a plate and set aside.
- Add the remaining 1 tablespoon oil. Add the potatoes, red bell pepper, green bell pepper, onion, 1 teaspoon salt, and black pepper. Stir to combine, then let sizzle for 4 minutes, stirring periodically.
- Cover and reduce the heat to low. Let cook until the potatoes are fork tender, about 15 minutes. Leaving the lid on, shake the pan occasionally to prevent the potatoes from sticking (do your best not to peek; the potatoes are steaming and you don't want to release that steam).
- Uncover the pot and increase the heat to medium-high. Let cook, stirring periodically, for four minutes, until the liquid at the bottom mostly evaporates.
- Add the oregano, paprika, garlic, the white/light green parts of the green onions, and the remaining 1/4 teaspoon salt. Cook, stirring constantly, until the garlic is very fragrant, about 1 minute.
- Stir in the reserved sausage and Parmesan. Taste and adjust seasoning as desired (I add a bit more salt and black pepper). Sprinkle with remaining green onions. Serve hot, sprinkled with additional Parmesan to taste.
Notes
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for about 4 days.
- TO REHEAT: Gently reheat this recipe in a large skillet over medium heat until warmed through. You can also rewarm this recipe in the microwave.
- TO FREEZE: Potatoes don’t freeze and reheat well, so I don’t recommend freezing sausage and potatoes.
I’m so confused!! One commenter mentioned mushrooms, another mentioned peas, and another carrots – none of these are in the Sausage and Potato recipe! When I look at comments, I want the comments about the stated recipe.
Hi! Not sure if you saw our reply to you in June about this. This recipe was recently updated so there are none of those veggies in it now, and that is why you are seeing older comments with the mention of them. Hope this helps and we hope you enjoy the recipe!
Hi Erin, are you able to provide your original recipe with the mushrooms, peas, carrots, etc? My family really enjoyed it. Thank you for your help!
Hi Stephanie, we will email it to you! Be on the lookout for it!