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.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
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
email me the recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
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.
Nutrition
email me the recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
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’m confused – this is a recipe for Sausage and Potatoes – there are no peas in it!
Hi! This recipe was recently updated so there are no peas in it now. The original recipe had peas in it. Hope this helps and we hope you enjoy the recipe!
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!
I’m glad I tried it!
So glad you did too, Shannon! Thank you!