Sausage and potato skillet is a flavorful, quick, and easy dinner. The recipe is made in one skillet, with a short and sweet ingredient list.
This is such an easy meal. All you need to do is prep and add your ingredients to the skillet. Stir everything occasionally, and pretty soon, dinner is ready.
Elements
Olive Oil: Used to sauté the potatoes, onions, and peppers.
Baby Potatoes: Red baby potatoes are perfect for this recipe. I have also used full-sized potatoes; just cut your large potatoes into small chunks. Baby potatoes have thin, delicate skin, so no need to peel them. You may wish to peel a full-sized potato.
Onions & Ripe Bell Peppers: I used red onions and red bell peppers. Any variety of onions and peppers you have would work.
Sausage Links: I used Andouille chicken sausage. Andouille sausage is spicy and very flavorful. We keep it on hand to make jambalaya.
Garlic: Fresh garlic adds great flavor to so many savory dishes.
Low Sodium Chicken Stock: Used to loosen up the flavor bits in the skillet. Thickens to create a silky sauce over the meat and veggies.
Salt & Black Pepper: Added to taste to enhance the flavor.
Preparation
You will use a large, heavy skillet for this recipe; I use my stainless steel. I like to give the potatoes a head start in the microwave to speed up the cooking process. If you choose not to microwave the potatoes, they will simply take longer to cook in the skillet.
From here, we simply cook the potatoes, then the peppers and onions. Next, the sausage and garlic go in. Finally, stir in the stock. The starch from the potatoes will thicken the stock. Stir until the stock coats the sausage and vegetables.
Serve immediately
Variations
You can vary the recipe depending on the sausage you use. As I mentioned above, this recipe is very versatile and adaptable.
Apple Sausage: I would consider adding some fresh rosemary and thyme if I were using an apple sausage.
Italian-Style Sausage: Consider fresh basil and a sprinkle of Parmesan cheese.
Sausage and Potato Skillet
Ingredients
- 1 Tbsp olive oil
- 6 – 8 baby potatoes cut into quarters
- ½ cup ripe bell pepper chopped
- ½ cup red onion chopped
- 2 precooked sausage links
- 1 garlic clove minced
- 2 Tbsp low-sodium chicken stock
- Salt and black pepper to taste
Instructions
- Start by prepping the potatoes. I like to microwave the potatoes for about 3 minutes to start cooking them and speed up the process.
- In a large stainless steel or cast-iron skillet, add olive oil. Add the baby potatoes to the pan. Sauté until they start to brown and are completely cooked through, stirring regularly. The process takes me about 10 minutes, may take up to 15 minutes. Transfer potatoes to a plate and set aside.
- In the same skillet, add the sausage, onion and peppers. Cook, stirring occasionally, for another 10 minutes until veggies soften. add garlic and stir for one minutes. Add the reserved potatoes back to the skillet. Finally, add the stock and stir everything together. Allow the mixture to cook until the stock thickens slightly, about 5 minutes. Stir to coat the sausage and vegetables with stock.
- Add additional salt and pepper to taste. Serve immediately.