Sausage and Potatoes Skillet
A delightful dish combining juicy, smoky sausage with tender potatoes and colorful veggies, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound smoked sausage, sliced into 1/2-inch pieces Any cooked sausage can be used.
- 1.5 pounds baby potatoes, halved or quartered Cut into uniform sizes for even cooking.
- 2 tablespoons olive oil Divided for use during cooking.
- 1 medium onion, diced
- 2 cloves garlic, minced Add more for stronger flavor.
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
- 1 cup fresh spinach (optional) Stir in during the last 2 minutes of cooking.
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 bell pepper sliced (any color) Add for color and flavor.
Instructions
Preparation
- Parboil the potatoes in salted water for 8-10 minutes until fork-tender. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned on both sides, about 4-5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and sauté the onion and garlic until fragrant, about 2 minutes.
- Add the bell pepper and cook for another 3-4 minutes.
Cooking
- Stir in the potatoes, smoked paprika, Italian seasoning, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the potatoes are golden and crisp.
- Return the sausage to the skillet and toss everything together. If using spinach, stir it in during the last 2 minutes of cooking to wilt.
Serving
- Garnish with fresh parsley and serve hot. Pair with crusty bread or a fresh salad for a complete meal.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat in a skillet or microwave.