Sausage and Potato Skillet
This hearty sausage and potato skillet combines crispy, golden potatoes with savory smoked sausage and colorful peppers in a single pan. Ready in 30 minutes with minimal ingredients, it's a Southern-inspired comfort food classic that's perfect for busy weeknights when you need something satisfying and simple.
Ingredients
- 1 pound smoked sausage kielbasa, andouille, or your favorite variety, sliced into ¼-inch rounds
- 2 pounds russet potatoes about 4 medium, diced into ½-inch cubes
- 1 large onion diced
- 1 bell pepper any color, diced
- 3 tablespoons vegetable oil or bacon fat for extra flavor
- 2 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Optional garnish: Chopped fresh parsley or sliced green onions
Instructions
- Prep your potatoes properly. After dicing, place them in a bowl of cold water for 5 minutes, then drain and pat dry with paper towels. This removes excess starch and helps them get crispy.
- Heat your skillet over medium-high heat and add 2 tablespoons of oil or bacon fat. When it's hot (but not smoking), add the potato cubes in a single layer. Don't touch them for 3-4 minutes!
- Flip the potatoes and continue cooking, stirring occasionally, for another 5-7 minutes until they're golden on multiple sides but not fully cooked through yet. Transfer to a plate.
- In the same skillet, add the remaining tablespoon of oil and the sliced sausage. Cook for 2-3 minutes until they start to brown. The sausage will release some of its own delicious fat.
- Add the onions and bell peppers to the sausage. Sauté for about 3-4 minutes until the onions become translucent and slightly golden.
- Return the partially cooked potatoes to the skillet. Sprinkle with garlic, paprika, thyme, salt, and black pepper. Mix everything together.
- Continue cooking for another 5-7 minutes, stirring occasionally, until the potatoes are tender on the inside and crispy on the outside, and everything is beautifully browned.
- Taste and adjust the seasoning if needed. Remove from heat and sprinkle with your fresh herbs if using.
Notes
- For maximum crispiness, don't overcrowd your pan. If necessary, cook in batches.
- The starch from the potatoes might stick to the pan—that's okay! Those brown bits add flavor. Just scrape them up when you return the potatoes to the skillet.
- A cast iron skillet works best for this recipe because it retains heat well and creates that perfect crispy exterior on the potatoes.
- If your potatoes are taking too long to cook through, you can cover the skillet for a few minutes to steam them slightly.