A hearty and flavorful one-pan meal featuring crispy potatoes, savory sausage, and sautéed onions and peppers. Perfect for a quick and satisfying dinner.
Why You’ll Love This Recipe
- One-Pan Meal: Easy cleanup with everything cooked in a single skillet.
- Quick and Satisfying: Ready in just 30 minutes, perfect for busy weeknights.
- Customizable: Adjust the seasonings and add your favorite vegetables.
- Great for Meal Prep: Stores well and reheats beautifully for leftovers.
Ingredients
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 pound smoked sausage, sliced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chicken broth
Directions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add potatoes and cook for 10-12 minutes, stirring occasionally, until golden and tender. Remove from skillet and set aside.
- In the same skillet, add the remaining olive oil and cook the sausage slices for 4-5 minutes, or until browned. Remove and set aside.
- Add onions and bell peppers to the skillet and sauté for 5 minutes until softened.
- Stir in garlic, paprika, salt, black pepper, oregano, and red pepper flakes. Cook for another minute until fragrant.
- Return potatoes and sausage to the skillet, pour in chicken broth, and stir well. Cook for another 2-3 minutes, allowing the flavors to blend.
- Remove from heat and serve warm.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 420 kcal per serving
Variations
- Different Proteins: Swap smoked sausage for chicken sausage, turkey sausage, or even shrimp.
- Spicy Kick: Use andouille sausage and extra red pepper flakes for a spicier version.
- Cheesy Twist: Sprinkle shredded cheddar or Parmesan cheese on top before serving.
- Vegetarian Option: Replace sausage with mushrooms or chickpeas for a meatless version.
- Additional Veggies: Add zucchini, mushrooms, or cherry tomatoes for extra flavor and nutrition.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat in a skillet over medium heat for 5 minutes or microwave for 1-2 minutes until warm.
FAQs
How do I make the potatoes extra crispy?
Use a hot skillet and avoid overcrowding the pan to allow them to brown properly.
Can I use a different type of potato?
Yes, russet or Yukon gold potatoes work well, but adjust cooking time accordingly.
What type of sausage works best?
Smoked sausage, kielbasa, or even chorizo add great flavor.
Can I make this dish ahead of time?
Yes! Cook everything and store it in the fridge, then reheat before serving.
What can I serve with this dish?
A fresh salad, crusty bread, or a fried egg on top makes a great addition.
Can I make this dish in the oven?
Yes, roast everything on a baking sheet at 400°F (200°C) for 25-30 minutes.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free sausage and broth.
Can I use a different oil instead of olive oil?
Yes, avocado oil or butter works well for frying.
How do I prevent the potatoes from sticking to the pan?
Make sure to heat the oil before adding potatoes and avoid stirring too frequently.
Can I use frozen vegetables?
Yes, but thaw and drain them first to prevent excess moisture.
Conclusion
This Sausage and Potatoes Skillet is a quick, easy, and satisfying meal perfect for busy nights. With its rich flavors and versatility, it’s sure to become a family favorite. Give it a try and enjoy every delicious bite!
Print
Sausage and Potatoes Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A hearty one-pan meal with crispy potatoes, savory sausage, and sautéed onions and peppers—perfect for a quick, flavorful, satisfying dinner.
Ingredients
- 1 ½ pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 pound smoked sausage, sliced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ¼ cup chicken broth
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add potatoes and cook for 10-12 minutes, stirring occasionally, until golden and tender. Remove and set aside.
- In the same skillet, heat the remaining olive oil and cook the sausage slices for 4-5 minutes, or until browned. Remove and set aside.
- Add onions and bell peppers to the skillet and sauté for 5 minutes until softened.
- Stir in garlic, paprika, salt, black pepper, oregano, and red pepper flakes. Cook for another minute until fragrant.
- Return potatoes and sausage to the skillet, pour in chicken broth, and stir well. Cook for another 2-3 minutes, allowing the flavors to blend.
- Remove from heat and serve warm.
Notes
- For extra flavor, use smoked paprika instead of regular paprika.
- Swap chicken broth for white wine for a richer taste.
- Serve with a fried egg on top for a delicious breakfast version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American