Sausage And Potatoes Skillet Recipe

There’s something irresistible about the sizzle of sausage and potatoes coming together in a hot skillet. The aroma alone—smoky, savory, and just a little bit spicy—will have everyone drifting into the kitchen to see what’s cooking.

I first whipped this up on a chilly weeknight when the fridge was nearly empty, and now it’s one of those back-pocket meals I turn to again and again. It’s hearty, budget-friendly, and hits the table in under 30 minutes.

If you’re craving a one-pan wonder that delivers big on flavor with minimal fuss, this Sausage and Potatoes Skillet might just become your new favorite go-to.

Why You'll Love This Sausage and Potatoes Skillet

Get ready to meet your new favorite weeknight hero. This sausage and potatoes skillet is everything a busy cook dreams of: quick, comforting, and downright satisfying.

First off, it’s quick and easy. We’re talking about a full meal that comes together in about 30 minutes—start to finish. No need for fancy prep or complicated techniques, just good ingredients cooked simply and well.

It’s also incredibly budget-friendly. With just a few pantry staples and a pack of sausage, you can feed a hungry family without breaking the bank. Potatoes are the ultimate cheap and cheerful ingredient, and they stretch this dish beautifully.

Cleanup? Practically non-existent. Since everything cooks in one skillet, you’re left with minimal dishes. It’s the kind of meal that’s perfect for those nights when you just don’t have it in you to deal with a sink full of pots and pans.

Lastly, it’s super versatile. You can use whatever sausage you like—smoked, spicy, sweet Italian—and toss in extra veggies from the fridge. Bell peppers, onions, zucchini… they all fit right in.

Once you try it, you’ll see why this dish earns a permanent spot in the dinner rotation.

Ingredients Notes

This dish works its magic with a short list of humble ingredients. Each one plays a key role in creating a skillet dinner that’s rich in flavor and full of comforting textures.

The sausage is the star of the show. I like to use smoked sausage—kielbasa is a great choice—but spicy andouille or even sweet Italian sausage works beautifully too. The sausage brings a ton of flavor and a hint of fat that helps crisp the potatoes just right.

Potatoes add the hearty base. Russet potatoes crisp up beautifully in the skillet, while Yukon golds bring a slightly buttery texture. I dice them fairly small to ensure they cook quickly and get golden-brown on the outside.

Onions and garlic are the flavor boosters. A sliced onion caramelizes slightly as it cooks, adding a touch of sweetness that balances the saltiness of the sausage. A couple cloves of garlic, added toward the end, bring just the right savory punch.

Bell peppers add color and freshness. I love using a mix of red and green peppers for that pop of brightness. They soften into the dish without losing their shape, giving a slight crunch and natural sweetness.

Olive oil and seasoning tie it all together. A little oil in the skillet helps everything crisp without sticking, while smoked paprika, salt, pepper, and a pinch of Italian seasoning give the dish its final flavor lift.

As far as equipment goes, all you really need is a large skillet—preferably cast iron for that perfect sear—and a sturdy spatula. That’s it!

How To Make This Sausage and Potatoes Skillet

This dish comes together quickly, but there’s a little bit of layering involved to get those crispy edges and bold flavors just right.

Start by heating a tablespoon or two of olive oil in a large skillet over medium-high heat. You want the pan hot enough that the sausage sizzles the second it hits. Slice your sausage into coins and lay them in a single layer. Let them cook undisturbed for a few minutes to get that golden, slightly crisp exterior, then flip and cook the other side. Once browned, remove the sausage from the pan and set aside.

Next, add your diced potatoes to the same pan. If needed, add another drizzle of oil. You want the potatoes to brown, so don’t overcrowd the skillet—this helps them crisp rather than steam. Let them cook, stirring occasionally, for about 10–12 minutes or until they’re tender and golden on the outside.

Once the potatoes are nearly done, add the sliced onions and bell peppers to the skillet. They’ll cook quickly—about 5 minutes—just long enough to soften slightly and pick up all the browned bits in the pan. Stir frequently so nothing burns.

Toss the sausage back into the skillet, along with the minced garlic, smoked paprika, salt, pepper, and a sprinkle of Italian seasoning. Stir well to combine everything. Let it cook for another 2–3 minutes so the flavors can marry and the garlic loses its raw bite.

When everything looks golden, glossy, and well blended, it’s done. From start to finish, this whole meal takes about 30 minutes—and tastes like a weekend treat.

Storage Options

If you’re lucky enough to have leftovers, this dish stores beautifully and makes an excellent next-day lunch.

Refrigerate any leftovers in an airtight container for up to 4 days. The sausage holds its texture well, and the potatoes reheat like a dream.

To freeze, let the dish cool completely, then portion it into freezer-safe containers. It’ll keep for up to 2 months. Just note that the potatoes may soften slightly when reheated, but the flavor remains spot-on.

To reheat, use the stovetop for best results. Warm the leftovers in a skillet over medium heat with a splash of oil to bring back that crisp edge. Microwave works in a pinch, but the texture will be softer.

Variations and Substitutions

This skillet is endlessly adaptable to what you have on hand or your personal preferences. It’s practically made for riffing.

Swap the sausage. Try spicy chorizo for a smoky kick or turkey sausage for a lighter option. Even leftover cooked chicken or ground beef can work in a pinch.

Change up the potatoes. Sweet potatoes are a great sub if you want a hint of sweetness and extra nutrients. You can also use red potatoes or even a frozen hash brown mix to save prep time.

Add more veggies. This dish is perfect for tossing in whatever’s in the crisper drawer. Zucchini, mushrooms, spinach, or even cherry tomatoes add extra color and nutrients.

Make it cheesy. A sprinkle of shredded cheddar or parmesan right at the end adds a melty, gooey finish. Cover the skillet for a minute to help the cheese melt evenly.

Go breakfast-style. Crack a few eggs on top and bake the skillet at 375°F for 8–10 minutes until the eggs are set. It turns into a hearty brunch option in no time.

Don’t be afraid to get creative with this one. Once you’ve mastered the basic method, the variations are truly endless.

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