Sausage And Potatoes Skillet Recipe

There's nothing quite like the savory sizzle of Sausage and Potatoes Skillet coming together in one pan – hearty, crispy, and packed with bold flavor. Imagine golden-brown potatoes nestled against juicy sausage slices, with caramelized onions and colorful peppers tying it all together.

this Recipe

I first made this on a chilly fall evening when I wanted something warm and filling, but didn’t want to spend an hour in the kitchen. This easy one-pan wonder quickly became a staple in our weeknight rotation, and for good reason – it’s fast, budget-friendly, and oh-so-satisfying.

Whether you’re feeding a hungry family or meal-prepping for the week, this skillet has got your back. Let’s get into why you’ll love it.

Why You'll Love This Sausage and Potatoes Skillet

Get ready to fall head over heels for this cozy, flavor-packed dish. This Sausage and Potatoes Skillet isn't just comfort food at its finest – it's also a time-saver and crowd-pleaser.

Quick and fuss-free. This recipe comes together in just 30–40 minutes and uses only one skillet, which means fewer dishes and more time enjoying dinner. Perfect for busy weeknights or lazy weekends.

Incredibly affordable. Using pantry staples and budget-friendly sausage and potatoes, you can whip up a generous meal for under $10. Great for feeding a family or stretching your grocery budget.

Super customizable. Don’t like peppers? Swap them for zucchini or mushrooms. Have some leftover herbs or cheese? Toss them in. This dish is a blank canvas for your favorite flavors.

Meal prep magic. It reheats beautifully and keeps well in the fridge for several days. Make a big batch and portion it out for quick lunches or dinners all week long.

With so many things going for it, this skillet recipe will quickly earn a regular spot on your meal plan. Next up, let’s take a closer look at what you’ll need.

Ingredients Notes

What makes this recipe truly shine is the harmony of its simple, hearty ingredients. Each one plays a role in building layers of flavor and texture.

Potatoes are the heart of this dish. I love using Yukon Golds or red potatoes for their creamy interiors and crisp exteriors when pan-fried. Dice them into small cubes so they cook quickly and evenly.

Sausage brings the bold, savory punch. Smoked sausage or kielbasa are ideal here – they’re pre-cooked, full of flavor, and get beautifully crisp on the outside when seared in a hot skillet.

Bell peppers add a pop of sweetness and color. I usually use a mix of red, green, and yellow for visual appeal and flavor contrast. Slice them thin so they cook quickly and blend into the dish.

Onions provide that deep caramelized base flavor that ties everything together. A yellow onion works best, but red or sweet onions will also do the trick if that’s what you have on hand.

Garlic and paprika elevate the flavor profile with just the right amount of spice and smokiness. A little goes a long way, but don't skip them – they’re key to making the whole skillet taste amazing.

As for equipment, all you need is a large, heavy-bottomed skillet – preferably cast iron – and a spatula or wooden spoon. That’s it!

How To Make This Sausage and Potatoes Skillet

Making this recipe is easy as can be. Here's how to turn those humble ingredients into a dinner your whole family will love.

Start by heating your skillet over medium heat and adding a generous drizzle of oil. While that heats up, dice your potatoes into small cubes – about ½-inch pieces work great. Toss them into the skillet and season with salt and pepper. Let them cook undisturbed for a few minutes to get that golden crust, then stir and cook until fork-tender, about 10–12 minutes.

Once the potatoes are nearly done, move them to one side of the pan. Add the sliced sausage to the empty side and let it sear until browned and crisp on the edges, about 5–6 minutes. Stir everything together and let those flavors mingle.

Next, add your sliced onions and bell peppers to the pan. If the skillet is dry, add a splash more oil. Sauté for another 5–7 minutes until the vegetables are soft and slightly caramelized. Stir occasionally to prevent burning and make sure everything cooks evenly.

Now it's time for the garlic and paprika. Add them in and stir well, cooking for just 1–2 minutes until fragrant. Be careful not to burn the garlic – you want it golden, not bitter.

Finish by giving everything a final stir. Taste and adjust seasoning as needed. Sprinkle with fresh herbs if you have them (parsley or thyme are perfect), and serve hot.

The whole dish comes together in under 40 minutes, and the kitchen will smell absolutely amazing by the end. Expect a crispy, colorful, flavor-packed skillet that hits all the right notes.

Storage Options

This recipe stores like a dream, which is another reason it's on repeat in our house.

Let any leftovers cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. It’s great for packing lunches or reheating for a quick dinner.

You can also freeze it, though the texture of the potatoes may soften slightly upon thawing. If freezing, store in a freezer-safe container and use within 2 months for best results.

To reheat, microwave individual portions for 1–2 minutes, or rewarm on the stovetop over medium heat with a splash of water or oil to bring back the crispiness.

Variations and Substitutions

One of the best parts of this recipe is how adaptable it is. You can switch things up depending on what’s in your fridge or pantry.

Swap the sausage. Try chorizo for a spicy kick, Italian sausage for a herbaceous twist, or even plant-based sausage for a vegetarian version.

Change up the veggies. Zucchini, mushrooms, cherry tomatoes, or even spinach can be added. Just adjust cooking times accordingly so nothing gets soggy.

Add some heat. Like things spicy? Toss in red pepper flakes or a dash of hot sauce when you add the garlic and paprika.

Top it off. Finish with shredded cheese (cheddar or Monterey Jack work great) and cover for a minute until it melts. Or, go bold with a fried egg on top for a brunchy twist.

Make it a sheet pan meal. Not a fan of stovetop cooking? Toss everything on a sheet pan and roast at 425°F for about 30–35 minutes, flipping halfway through. Easy cleanup, same great flavor.

Don’t be afraid to experiment – once you’ve got the basics down, this skillet becomes a template for all kinds of delicious combinations.

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