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, spicy 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 Italian 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 —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Baby Red Potatoes. You can certainly use Yukon gold or another variety of baby potatoes if you prefer.
- Vegetables. To make this a complete meal—and not just sausage and potatoes—I add carrots, baby Bella mushrooms, grape tomatoes, and peas.
- Italian Sausage. You can use sweet or spicy. Choose your own adventure!
- Ground Oregano. A Mediterranean herb that works well with both potatoes and sausage.
- Garlic. The sausage brings a lot of flavor to this skillet meal, but garlic—lots of it!—kicks the deliciousness factor up a notch.
- Green Onions. Added as the sausage and potatoes cook and also as a garnish, green onions provide flavor, color, and a crisp texture.
How to Make Sausage and Potatoes
Cook the Carrots and Potatoes. Combine them with the olive oil, salt, and pepper in a deep skillet set over medium heat. Reduce to low, cover, then cook until tender. Rest for 5 minutes, then transfer to a plate.
Brown the Sausage. Return the skillet to medium-low heat and brown the Italian sausage.
Add the Veggies. Cook the mushrooms with salt, pepper, and oregano, then add the garlic, half of the green onions, and the tomatoes.
Finish. Add the potatoes and carrots back to the pan with the peas. Cook the sausage and potatoes skillet until everything is warmed through, garnish with green onions, and ENJOY!
Recipe Variations
- Switch Up the Veggies. Sugar snap peas, zucchini, and bell peppers would all work fabulously in this sausage and potatoes recipe.
- Try Another Type of Sausage. An apple sausage situation would be great here—especially if you swapped in butternut squash for the tomatoes—as would bratwurst, kielbasa, or any other kind of sausage you have on hand.
- 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.
Leftover Ideas
In addition to serving sausage and potatoes as a breakfast hash, leftovers are excellent tossed with cooked pasta and Basil Pesto to stretch them into a second dinner.
Recipe Tips and Tricks
- 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.
- Don’t Overcook the Tomatoes. You want the tomatoes to be softened, but you don’t want them to burst. Once you add the tomatoes, be gentle when stirring everything together; as soon as the potatoes, carrots, and peas are heated through, remove the skillet from the heat.
More Skillet Dinners
Sausage and Potatoes
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Ingredients
- ¾ pound baby red potatoes cut in half or quartered
- 3 to 4 carrots peeled and cut into ½-inch pieces (about 8 ounces)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 4 sweet or spicy Italian sausage links in their casings cut into 1-inch pieces (about 12 ounces; you can use sweet or spicy, depending upon your preferred level of heat—I used sweet but would try spicy next time)
- 1 teaspoon ground oregano
- 8 ounces baby bella cremini mushrooms, quartered
- 3 cloves garlic minced
- ½ small bunch of green onions chopped and divided (about 2 large or 3 to 4 small)
- 1 pint whole grape tomatoes
- 1 cup peas fresh or frozen
Instructions
- Place the potatoes, carrots, and olive oil in a large, deep nonstick skillet with a tight-fitting lid or a Dutch oven. Turn the heat to medium high, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat. When the skillet becomes hot and begins to sizzle, immediately reduce the heat to low. Cover and cook until the vegetables soften and brown, about 25 to 35 minutes. Shake the pan occasionally to prevent the potatoes from sticking. Remove the pan from the heat and let sit for 5 minutes, covered. Remove the vegetables to a dish or plate and set aside.
- Return the skillet to medium-low heat. Add the sausage pieces and cook, stirring occasionally, until the sausage has begun to brown and is almost (but not completely) cooked through, about 12 minutes. To the skillet, add the quartered mushrooms, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and oregano. Cook for 3 minutes, then add the garlic, half of the green onions, and the cherry tomatoes. Continue cooking until the mushrooms become slightly brown and the tomatoes soften and lose their firm shape, about 5 additional minutes. Check the sausage for doneness. If not yet ready, cook a few minutes longer, until cooked through.
- Add the reserved potatoes and carrots to the skillet and mix well. Stir in the peas, then cook 2 to 3 additional minutes to warm through. Sprinkle with remaining green onions, then serve.
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.
Nutrition
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My family LOVED this, thank you! I will make it again. I had to omit the mushrooms due to picky eaters, but it still tasted delicious!
I’m so excited to hear this Laura! Thanks so much for trying the recipe and stopping back by to leave your review too!
Made this today and my husband loved it! The cooking times were of a little bit but it could have been my chopping skills. I microwaved the potatoes for about 2 minutes to get them to the correct softness. It was not a problem for anyone in my house. I left out the carrots because I personally do not care for them. I followed the rest of the recipe to a tee and it was a huge success in my house. Thanks for the recipe! I love one pot meals as I am disabled and my husband works all week so I specifically look for delicious one pot meals and this one fits!
Vicki, I am so so happy to hear that you and your husband both enjoyed this recipe so much! Thanks for trying it and letting me know. It’s wonderful to hear! As far as cooking times, the size the veggies are cut definitely impacts it. I’m glad you were able to make it work!
Hi Erin! 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. Your blog is my favorite out of all the ones I regularly follow. Your writing is beautiful and your recipes are always delicious! I always look forward to new posts :) Keep being you, Erin! Thanks for all the great recipes!
Annie, thank you SO much! I am truly grateful for your kind words about my blog and recipes! It makes my day! And I’m so happy that you’re enjoying this recipe in particular. Thanks again!!
Delicious! Couldn’t believe how colorful and flavorful this dish was! The addition of sausage was perfect. Thanks for a great recipe.
YAY Vanessa! I’m so happy to hear you enjoyed this recipe. Thank YOU for taking the time to leave this awesome review!
Found this on Pinterest and made today. I used baby red potatoes quatered and did need to cook another 10 minutes or so to get them soft enough. Only other change I made is adding a little Italian seasoning with the oregano and I threw a little shaved parmesan on it at the end. Delicious and a great way to get everyone to eat some veggies willfully. Definitely plan on making it again.
So so happy to hear that Melissa, thank you!
Love this recipe. I did make two changes/additions – added 1 teaspoon Italian Seasoning, 1/2 cup Parmesan Cheese to sprinkle on just as I served it. The biggest change was I threw out the peas – totally hate them – and substituted diced green beans. Will definatly make this again. Thanks for posting.
I’m so happy that you enjoyed it, Kathi! Thank you for sharing this kind review!
I just wanted to do something different with some beef sausages I had sitting. I substituted green peas for the peppers. Just so happening to have too many green and red bell peppers I thought this would be the ticket. The house continues to smell good hours later. We will definitely be creating this dish again soon!
So glad you enjoyed it, Emma! Thank you!
I absolutely love this recipe! I’ve also tried adding a lot more vegetables (basically everything in my fridge) and it still has the same great taste! Nice that it doesn’t seem to matter what vegetables either. I really love the combination of flavors. So good!!
Yay! Thank you Sally!
This recipe is awesome! My husband loves it and so do I. Our 10 year old grandson really surprised me when I told him that’s what we were having for dinner and he was actually excited. I thought I would have to decide who got the last of it but they ended up splitting it. Not a drop was left. I try to have everything to make it whenever our grandson comes to spend a few days with us.
Yay! Thank you Candice!
Erin,
You have made me love cooking-HONESTLY! I felt like I have been cooking many of the same meals for so long that I began hating the kitchen. I have always prepared simple, healthy meals since our children were young. Many of the new recipes I have tried from time to time require time, ingredients and patience that I lack. The meals would turn out lovely but took so much thought and preparation that dinnertime was a particularly dreaded time of day(for me).
I have made at least 12 of your recipes and every one was a hit in our house!
Also, GREAT easy to follow layout. Love the options you offer with each recipe and references to other like meals. So easy to find what you are looking for and new options as well!
Joan
Yay! Thank you so much Joan!
While this recipe looks pretty basic with regular (not exotic) ingredients, when it all comes together, it is magic. My husband and son love this. I thought it was good and they thought it was amazing. I used spicy sausage and did sprinkle a little parm at the end. There were no leftovers!!
Love to hear that, thank you Sally!
A bit labor intensive but so worth it, I subbed zucchini for the mushrooms and used fewer tomatoes. Can’t wait to make it again!
Glad to hear you enjoyed it, Patti!
I’m sorry to say, this was edible but that was about it. Fortunately I can repurpose it in soup.
I’m sorry to hear you had trouble with the recipe, Jay. Anything in particular that made it not satisfactory?
Making this again, think this time I’ll roast the carrots and potatoes so I don’t have to fuss with them on the stove. Hope it turns out good, love your recipes!
Thank you so much, Patti!
This is super easy and soooo yummy!! I made a half batch as there are only two of us; so glad to have some leftovers for another meal. I had a few mushrooms to use up so I quartered them and added them to the bag, mmmmm! I had precooked chicken italian sausage and added it half way through. Thank you for a great recipe!
I’m so glad to hear you enjoyed it, Maureen!
I absolutely love this recipe! I’ve also tried adding a lot more vegetables (basically everything in my fridge) and it still has the same great taste! Nice that it doesn’t seem to matter what vegetables either. Thank you for sharing this!
Makes me so happy to hear, Bianca! Thank you!
Made this for dinner, and I have no regrets! The combination of potatoes and sausage was absolutely perfect. I threw in some green beans towards the end for a little added texture and color, and it worked so well. I will definitely make this again.
So glad to hear you enjoyed it, Margaux! Thank you!