This sausage and potatoes skillet is a hearty and flavorful one-pan meal. This dish is easy to make and perfect for a weeknight dinner or a weekend brunch. With just a few simple ingredients like spicy sausage, tender potatoes, and savory seasonings, you’ll have a delicious and satisfying meal in no time. Plus, the skillet cooking method means less cleanup, making it a win-win for busy home cooks.
This skillet is perfect for a home-cooked brunch. Serve it alongside these flavorful sheet pan eggs, this bacon and white cheddar quiche, or some perfect-every-time candied bacon for an extra yummy treat.
What You’ll Love About this Recipe
- This one-pot skillet is quick and easy to make. It’s ready in 30 minutes.
- You can make this entire meal using just one skillet, so clean-up is a breeze.
- You can use this skillet to make portioned meals for lunch on the go.
- It’s packed with plenty of flavor and nutrition.
Recipe Variations
One of the best things about this recipe is how easy it is customize or change up the flavors. Here are a few variations to try:
- Swap chicken sausage for pork, turkey, or vegan sausage.
- Instead of red potatoes, try using sweet potatoes for a slightly sweeter flavor.
- Try adding your favorite veggies. You can mix in zucchini, mushrooms, cherry tomatoes, or other favorites.
- Top the skillet with a fried egg for extra nutrition and flavor.
Sausage and Potatoes Skillet Ingredients
- 2 tbsp olive oil
- 1 sweet or yellow onion, diced
- 1.5lb bag small red potatoes, cubed
- 1 yellow bell pepper, diced
- 2 garlic cloves, minced
- ½ tbsp smoked paprika
- Splash of chicken broth or water
- 3 Aidells® Chicken and Apple Smoked Sausage, sliced
- 2 cups kale or spinach, if using kale, be sure to remove the stems and only use the leaves
- Salt and pepper, to taste
How to Make a Sausage and Potatoes Skillet
STEP ONE: Saute onions and potatoes. Heat a large skillet over medium heat. Add 2 tbsp olive oil. Add diced onion and cubed potatoes to the skillet. Saute for 5-7 minutes, stirring frequently to avoid sticking to the pan.
STEP TWO: Add the pepper and spices. Add diced yellow bell pepper, minced garlic, and smoked paprika to the pan. Continue to cook for an additional 2 minutes.
STEP THREE: Add the sausage. Once your potatoes have browned, add a splash of chicken broth and diced chicken sausage. Let simmer for 8-10 minutes or until potatoes are soft and chicken is cooked.
STEP FOUR: Add the kale or spinach. Add kale or spinach to the skillet and continue to flip the hash until the kale is wilted – about 2-3 minutes.
Tips and Recipe Notes
- Try to evenly dice the potatoes and sausage, so they cook more evenly.
- Use a non-stick skillet to help prevent sticking and make cleaning up even easier.
- When you add the chicken broth, you can deglaze the pan by scraping the cooked-on bits off the bottom of the pan. Use a wooden spoon or wooden spatula.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, but you should verify that none of your ingredients have any gluten additives in them. This recipe is also dairy free.
FAQs
The easiest way is to use a non-stick skillet. You can also use a well-seasoned cast-iron skillet. Oil the skillet well before adding the potatoes, and stir frequently. If they begin to stick, add a touch more oil or broth to the pan to loosen any stuck-on bits.
Yes, of course, you can. A soy or vegetable-based sausage will work perfectly in this recipe. Just keep in mind that some brands of sausage cook at different speeds, so read your package and adjust the recipe accordingly.
The potatoes in this recipe take almost the entire time the skillet is on the stovetop to fully cook. If you need to speed up the process, you can cook them in the microwave first, until a fork can almost pierce them all the way through.
Sausage And Potatoes Skillet
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1.5 pounds red potatoes cubed
- 1 yellow bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/4 cup chicken broth
- 3 links chicken sausage sliced
- 2 cups kale or spinach if using kale be sure to remove the stems and only use the leaves
- Salt and pepper to taste
Instructions
- Saute onions and potatoes. Heat a large skillet over medium heat. Add 2 tbsp olive oil. Add diced onion and cubed potatoes to the skillet. Saute for 5-7 minutes, stirring frequently to avoid sticking to the pan.
- Add the pepper and spices. Add diced yellow bell pepper, minced garlic, and smoked paprika to the pan. Continue to cook for an additional 2 minutes.
- Add the sausage. Once your potatoes have browned, add a splash of chicken broth and diced chicken sausage. Let simmer for 8-10 minutes or until potatoes are soft and chicken is cooked.
- Add the kale or spinach. Add kale or spinach to the skillet and continue to flip the hash until the kale is wilted – about 2-3 minutes.
Notes
- Try to evenly dice the potatoes and sausage, so they cook more evenly.
- Use a non-stick skillet to help prevent sticking and make cleaning up even easier.
- When you add the chicken broth, you can deglaze the pan by scraping the cooked-on bits off the bottom of the pan. Use a wooden spoon or wooden spatula.
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