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A skillet filled with sautéed sausage slices, diced potatoes, onions, bell peppers, and tomatoes, garnished with chopped green onions and grated cheese, with a wooden spoon resting inside.

Sausage and Potatoes

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This sausage and potatoes skillet is an easy one-pan meal your whole family will love! Filling, flavorful, and packed with fresh veggies.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 4 servings
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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.
    Round slices of sausage being browned in a skillet, with some pieces showing a seared, crispy surface and glistening with oil.
  • 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.
    Chopped red and green bell peppers, white onions, and small potato pieces are spread on a dark surface, possibly a pan, ready for cooking.
  • 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).
    A wooden spatula stirs sautéed vegetables, including halved baby potatoes, red and green bell peppers, and onions, in a dark pan. The vegetables appear lightly browned and cooked.
  • 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.
    A skillet filled with sautéed sausage slices, diced potatoes, peppers, onions, and mushrooms, topped with a generous sprinkle of grated cheese. A wooden spatula is visible on the left side of the pan.

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

Serving: 1(of 4)Calories: 481kcalCarbohydrates: 29gProtein: 16gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 71mgPotassium: 842mgFiber: 4gSugar: 4gVitamin A: 1384IUVitamin C: 87mgCalcium: 101mgIron: 3mg
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