Easy Smoked Sausage and Potato Skillet
This is the skillet I reach for when dinner energy is low but the people I love still expect something cozy and hot. Slices of smoky sausage, golden-edged potatoes, charred peppers and onions, all tossed together until it smells like a fairground and a campfire made a pact. It’s fast, it’s hearty, and it hits that nostalgic, diner-style comfort without a bunch of dishes or drama.
My husband swears this is the reason he proposed. Okay, slight exaggeration, but the man will “help” in the kitchen just to sneak the crispy potato bits off the spatula. Our little crew calls it sausage sizzling night and there’s always a fight over the last charred pepper strip. It’s become the dinner I lean on when we’ve got soccer practice, laundry piles, and exactly 20 minutes until everyone turns into raccoons digging for snacks.
Why You’ll Love This Easy Smoked Sausage and Potato Skillet
– It’s the weeknight unicorn: one pan, big flavor, minimal cleanup.
– Crispy potatoes meet juicy sausage and suddenly you’re a short-order cook in the best way.
– Totally flexible. Peppers, no peppers, spicy, mild—make it your mood.
– Leftovers taste like a diner breakfast when you throw an egg on top.
– Zero fussy ingredients. If you can slice and sizzle, you’re good.
Kitchen Talk
I’m bossy about two things here: let your potatoes sit and don’t crowd the pan. The day I hovered and flipped too soon, everything went pale and sulky. When I gave them space and let them brown like they meant it—magic. I love using a mix of red and gold potatoes because one gets creamy, the other gets a little snap. Also, natural-casing sausage pops and browns like a dream. If the pan looks dry, a tiny splash of oil saves it. If it looks greasy (hi, generous sausage), a paper towel dab along the edge of the pan works great—learned that after one very slick Tuesday.
Oh my goodness, this sausage and potato skillet is an absolute winner! It's so simple to throw together on a busy weeknight, and the flavors are just fantastic – hearty and satisfying without being complicated. Definitely adding this to our regular rotation!
MORE OF OUR FAVORITE…
I’ve added a swipe of Dijon in the pan before and it made everything taste like pub food in the best way. Tried sweet potatoes once—delicious but they cook faster and can scorch, so I cut them chunkier and babysit. And yes, I’ve definitely tossed in a handful of frozen peas at the end (green confetti for the win). The night I ran out of onions, I used a spoon of onion jam from the back of the fridge. Everyone thought I planned it.
Shopping Tips
– Protein: Look for smoked sausage or kielbasa that lists meat first and fewer fillers. Turkey works if you want lighter; natural-casing gives the best snap.
– Vegetables: Waxy potatoes (red or gold) hold shape and crisp nicely. Grab a firm bell pepper and a sweet onion for that diner-y vibe.
– Spices: Smoked paprika and black pepper love sausage. If you like heat, snag crushed red pepper or a Cajun blend.
– Fats & Oils: A neutral high-heat oil keeps things from burning; a little butter at the end adds gloss and flavor.
– Fresh Herbs: Parsley or green onions brighten everything—cheap, cheerful, and worth the extra minute.
– Budget Swaps: Store brand sausage is fine; you can stretch it with extra potatoes and peppers without anyone noticing.
Prep Ahead Ideas
– Slice sausage, onions, and peppers the night before; store in separate airtight containers so the onions don’t perfume the whole fridge.
– Par-cook diced potatoes in the microwave or a quick steam in the morning; cool completely and refrigerate so they crisp faster at dinner.
– Mix your spice blend in a tiny jar ahead of time. Evening brain fog is real—shake and sprinkle.
– In the morning, set the pan out with a spatula and oil on the counter. When you walk in, it’s ten fewer decisions.
Time-Saving Tricks
– Use pre-washed mini potatoes—no peeling, quick chop, done.
– Grab frozen sliced peppers/onions in a pinch. Toss straight from the bag; just cook off the extra moisture.
– Microwave the potatoes in a damp paper towel for a head start before they hit the pan.
– A wide skillet equals more browning, faster. Crowding slows everything down.
– Don’t rush the first side of the potatoes. That deep crust is your flavor payoff.
Common Mistakes
– Putting everything in at once. I did this and got steamed sadness. Start potatoes first; add sausage and veggies later.
– Over-stirring. I got nervous and flipped constantly—no crust. Let the potatoes sit quietly; they’re doing important work.
– Too much oil. Been there. If it pools, tilt the pan and spoon a little out, or blot the edge with a folded paper towel.
– Heat whiplash. Blasting high heat the whole time scorches; I start hot to sear, then ride medium to finish.
– Under-seasoning. Potatoes are sponges. Taste and salt at the end, then again after it sits a minute.
What to Serve It With
– A sharp little green salad with lemony dressing.
– Warm crusty bread or buttered rolls to swipe through the pan bits.
– Quick pickles or sauerkraut for tangy contrast.
– A dollop of Dijon or grainy mustard, or a swipe of hot honey mustard if you’re feeling fancy.
Tips & Mistakes
– Use a wide, heavy skillet for max browning.
– Keep potatoes similar in size so they cook evenly.
– Salt towards the end so the potatoes don’t weep and soften too much.
– Add peppers/onions after the potatoes have color; they burn faster.
– Got soggy potatoes? Spread them out and give them a no-stir minute on higher heat.
– Sausage not browning? It needs contact—push the potatoes aside and let it sit flat.
Storage Tips
Fridge it in a shallow container so the potatoes don’t steam themselves into mush. Reheat in a skillet to bring back the crisp, or in the air fryer if you’re living your best gadget life. Cold straight from the fridge? Honestly kind of great—especially with a swipe of mustard. Breakfast move: warm it up, add a fried egg, call it a win.
Variations and Substitutions
– Swap sausage: Andouille for spicy, chicken apple for sweet, turkey for lighter. Raw uncooked sausage works too—just brown it first and cook through before adding potatoes.
– Change the veg: Zucchini or green beans at the end for color; cabbage wedges seared in the pan give it a kielbasa-and-cabbage moment.
– Spice lane: Cajun seasoning for heat, Italian seasoning for herby comfort, or a garlic-herb blend if kids are spice-wary.
– Potato twist: Sweet potatoes are great but cook faster—cut larger and lower the heat a notch.
– Cheesy finish: Toss in a small handful of shredded cheddar or Parmesan at the end and cover for a minute to melt.
– Dairy-free/gluten-free: Naturally dairy-free if you skip butter; most smoked sausages are gluten-free but check labels.
Frequently Asked Questions
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Easy Smoked Sausage and Potato Skillet
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 12 oz smoked sausage, sliced kielbasa works great
- 1.25 lb russet potatoes, diced small
- 1 cup chopped yellow onion
- 1 cup sliced bell pepper any color
- 2 tsp minced garlic
- 1 tsp smoked paprika
- 0.75 tsp Italian seasoning
- 1 tsp kosher salt to taste
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes optional heat
- 0.25 cup low-sodium chicken broth
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat a large skillet over medium-high. Add half the oil.
- Brown the sliced sausage until caramelized, 3–4 minutes. Transfer to a plate.
- Add remaining oil. Sauté onion and bell pepper until slightly softened, about 2 minutes.
- Stir in potatoes. Sprinkle paprika, Italian seasoning, salt, pepper, and flakes. Toss to coat.
- Pour in broth. Cover and steam, stirring once, 6–8 minutes until potatoes are nearly tender.
- Uncover. Add garlic and cook 1 minute until fragrant.
- Return sausage to the skillet. Cook, stirring, 3–4 minutes to heat through and crisp edges.
- Finish with parsley. Taste and adjust seasoning. Serve hot.
Notes
Featured Comments
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“New favorite here — so flavorful. fun was spot on.”
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