Hearty Smoked Sausage and Potato Skillet Dinner

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 3/4 lb (800 g) Yukon Gold or red potatoes, cut into 1/2-inch cubes
• 12 oz (340 g) smoked sausage (kielbasa or similar), sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp water or chicken broth
• Optional: 1/4 cup shredded cheddar or pepper jack, chopped fresh parsley or green onion

Do This

• 1. Prep potatoes (1/2-inch cubes), slice sausage, onion, and peppers; mince garlic.
• 2. Heat 1 tbsp oil and butter in a large skillet over medium-high. Add potatoes, salt, pepper; cook 10–12 minutes, stirring occasionally, adding 2 tbsp water and covering briefly to help them soften.
• 3. Push potatoes to one side; add remaining 1 tbsp oil and sausage. Brown sausage 4–5 minutes until well caramelized.
• 4. Transfer browned sausage to a plate. To the skillet, add onions and peppers. Sauté 5–7 minutes until softened and lightly browned.
• 5. Stir in garlic, smoked paprika, thyme, oregano, and red pepper flakes. Cook 1 minute until fragrant.
• 6. Return sausage to skillet; toss everything together. Cook 3–5 minutes more until potatoes are crisped and flavors meld.
• 7. Taste and adjust seasoning. Top with cheese (if using) and let melt, then garnish with parsley or green onion and serve hot.

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Why You’ll Love This Recipe

• It is a true one-pan meal: hearty potatoes, smoky sausage, and colorful veggies all cook in the same skillet.
• Flexible and forgiving: great with whatever smoked sausage or peppers you have on hand.
• Budget-friendly comfort food that feels special enough for a cozy weekend dinner.
• Makes excellent leftovers for breakfast with a fried egg on top or for easy lunches.

Grocery List

• Produce: Yukon Gold or red potatoes, yellow onion, red bell pepper, green bell pepper, garlic, fresh parsley or green onion (optional).
• Dairy: Unsalted butter, shredded cheddar or pepper jack cheese (optional).
• Pantry: Smoked sausage (kielbasa or similar), olive oil, kosher salt, black pepper, smoked paprika, dried thyme, dried oregano, crushed red pepper flakes, water or chicken broth.

Full Ingredients

Main Skillet

• 1 3/4 lb (800 g) Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch cubes (about 4–5 medium potatoes)
• 12 oz (340 g) smoked sausage (kielbasa, andouille, or your favorite), sliced into 1/2-inch thick rounds
• 2 tbsp olive oil, divided
• 1 tbsp unsalted butter
• 1 large yellow onion, halved and thinly sliced
• 1 medium red bell pepper, seeded and cut into thin strips
• 1 medium green bell pepper, seeded and cut into thin strips
• 3 cloves garlic, minced
• 2 tbsp water or low-sodium chicken broth (to help steam the potatoes)

Seasonings

• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional, for a gentle kick)

Optional Toppings & Serving

• 1/4 cup (30 g) shredded sharp cheddar or pepper jack cheese
• 2 tbsp chopped fresh parsley or thinly sliced green onion
• Hot sauce, to taste (for serving)
• Fried or poached eggs, for serving on top (optional but excellent for brunch)

Step-by-Step Instructions

Step 1: Prep the potatoes and vegetables

Scrub the potatoes well and pat them dry. Cut them into even 1/2-inch cubes so they cook through at the same rate and get nicely crisp on the edges. You do not need to peel them unless you prefer a smoother texture. Slice the smoked sausage into 1/2-inch rounds. Halve the onion from root to tip, then slice it thinly. Seed the red and green bell peppers, then cut them into thin strips about 1/4–1/2 inch wide. Mince the garlic. Have your seasonings measured and ready so you can add them quickly later.

Step 2: Start browning the potatoes

Place a large, heavy skillet (12-inch cast iron is ideal) over medium-high heat. Add 1 tablespoon of the olive oil and the 1 tablespoon of butter. Once the butter has melted and is foaming slightly, add the diced potatoes in an even layer. Sprinkle with about 1/2 teaspoon of kosher salt and a pinch of black pepper. Cook the potatoes for 5–6 minutes without moving them too much at first, allowing the bottoms to take on a deep golden color. Stir and flip the potatoes every couple of minutes so multiple sides get contact with the hot pan. If they seem to be browning too fast before softening, reduce the heat to medium.

After about 6–7 minutes, pour in the 2 tablespoons of water or chicken broth and quickly cover the skillet with a lid. Let the potatoes steam for 3–4 minutes. This helps them cook through in the center while still allowing them to crisp later.

Step 3: Brown the smoked sausage

Remove the lid from the skillet. Push the potatoes to one side of the pan, piling them up a bit if needed, and drizzle the remaining 1 tablespoon of olive oil into the empty side. Add the sliced smoked sausage to the open side in a single layer as much as possible. Let the sausage brown undisturbed for 2–3 minutes until deeply caramelized on the first side, then flip the slices and cook another 2–3 minutes. You are looking for nice browned edges and some fat rendered into the pan. Stir the sausage and potatoes together briefly so the potatoes pick up some of that flavorful fat.

Transfer just the sausage to a plate and set aside for a moment, leaving as much of the fat and browned bits (fond) in the skillet as possible. Keep the potatoes in the pan.

Step 4: Sauté the onions and peppers

With the potatoes still in the skillet, add the sliced onion and bell peppers right on top. Toss gently to coat them in the remaining fat. If the skillet seems too dry, you can drizzle in up to 1 more teaspoon of olive oil. Cook over medium to medium-high heat for 5–7 minutes, stirring occasionally, until the onions are soft and starting to turn golden at the edges and the peppers are tender-crisp with a few charred spots. The potatoes will continue to brown and crisp as the vegetables soften, so watch that they do not burn. If they are getting too dark, reduce the heat slightly.

Step 5: Add garlic and spices

Once the onions and peppers look soft and fragrant, add the minced garlic to the skillet. Sprinkle in the smoked paprika, dried thyme, dried oregano, remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and the crushed red pepper flakes if you are using them. Stir well to coat the potatoes and vegetables evenly with the spices. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the spices have bloomed slightly in the hot fat. This short toasting step deepens the flavor of the whole dish, so do not skip it, but be careful not to let the garlic burn.

Step 6: Combine everything and crisp

Return the browned sausage and any juices from the plate back into the skillet. Toss everything together thoroughly so the sausage, potatoes, onions, and peppers are well mixed and coated in the seasonings. Spread the mixture into an even layer and let it cook, undisturbed, for 2–3 minutes to build up more crispy bits on the potatoes and sausage. Stir and repeat once or twice more, cooking another 2–3 minutes each time, until the potatoes are tender inside and deeply golden and the sausage is sizzling hot.

Taste a potato cube to check for doneness; it should be creamy in the center and crisp at the edges. If it is still firm, continue cooking over medium heat, stirring every couple of minutes, until done.

Step 7: Finish, garnish, and serve

When everything is cooked to your liking, taste and adjust the seasoning with additional salt, pepper, or crushed red pepper flakes as needed. If you are adding cheese, scatter the shredded cheddar or pepper jack evenly over the top of the skillet. Turn the heat to low, cover the pan, and let it sit for 1–2 minutes until the cheese melts. Remove from the heat and sprinkle with chopped fresh parsley or sliced green onion for freshness and color.

Serve the potato and sausage skillet straight from the pan for a rustic presentation. It is delicious on its own, or you can top each serving with a fried or poached egg and a dash of hot sauce for an extra-hearty meal. Enjoy it hot while the potatoes are crisp and the sausage is still sizzling.

Pro Tips

• Cut everything evenly: Keep potato cubes around 1/2 inch and sausage slices about the same thickness so they cook at a similar pace and brown evenly.
• Do not overcrowd the pan: Use a wide 12-inch skillet so the potatoes and sausage can brown instead of steam. If your pan is smaller, cook in two batches and combine at the end.
• Let things sit to crisp: Resist the urge to stir constantly. Giving the potatoes and sausage a few undisturbed minutes in contact with the hot pan is what creates those golden, crispy edges.
• Adjust heat as needed: If the potatoes are browning before they are tender, lower the heat slightly and add a splash of water to help them steam through.
• Use pre-cooked smoked sausage: Fully cooked smoked sausage (like kielbasa) is ideal here; you are mainly browning and heating it, which keeps the recipe simple and safe.

Variations

• Cheesy loaded skillet: Increase the cheese to 1/2 cup, add cooked, crumbled bacon, and finish with a dollop of sour cream and sliced green onions for a loaded-baked-potato vibe.
• Spicy Cajun twist: Use andouille sausage, add 1–2 teaspoons Cajun seasoning in place of the thyme and oregano, and toss in a finely chopped jalapeño with the bell peppers.
• Veggie-heavy version: Reduce the sausage to 8 oz (225 g) and add extra vegetables such as sliced mushrooms or zucchini rounds when you cook the peppers and onions.

Storage & Make-Ahead

Let the skillet cool to room temperature, then transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a tiny splash of oil, stirring occasionally, until hot and re-crisped, 5–8 minutes. You can also reheat in the microwave, though the potatoes will be softer.

For make-ahead prep, you can dice the potatoes and slice the sausage, onions, and peppers up to 24 hours in advance. Store them separately in the refrigerator. To prevent the potatoes from browning, submerge them in cold water and drain and pat dry thoroughly just before cooking. This makes the final dinner come together very quickly on a busy night.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional cheese or eggs): about 550 calories, 32 g fat, 39 g carbohydrates, 5 g fiber, 6 g sugar, 21 g protein, and 1,400 mg sodium. Adding cheese or eggs will increase fat and protein. Exact numbers will vary based on the specific sausage, oil, and cheese you use.