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This sausage and potato skillet is a hearty one-pan breakfast with crispy potatoes, smoked sausage, bell peppers, and a simple blend of garlic and paprika. It comes together in about 30 minutes and is perfect for a weekend brunch or an easy weeknight breakfast-for-dinner.
Love a hearty skillet breakfast? My Corned Beef Hash and Smoked Sausage Hash Brown Casserole are two more easy favorites worth bookmarking.
3 Tips That Make or Break This Recipe
- Don’t stir too often. Potatoes need undisturbed time in the pan to develop crispy, golden edges. Resist the urge to stir constantly. Let them sit for several minutes before turning.
- Use a nonstick or cast iron skillet. Both work great here. Enameled and stainless steel pans tend to cause sticking with this recipe, so I’d skip those if you have another option.
- Cut your potatoes evenly. Aim for roughly 1-inch cubes so everything cooks at the same rate. Smaller pieces will crisp faster, so keep sizing consistent.
RECIPE WALK-THROUGH
How to Make Sausage and Potato Skillet
See the recipe card below for full, detailed instructions
This recipe moves quickly once you get the potatoes going, so it helps to have everything prepped and ready before you start.
Step 1: Start the Potatoes
Add butter and olive oil to a large skillet over medium heat. Once the butter is melted, add the diced potatoes in a single layer and season with about half a teaspoon of salt.
Cook for 10 to 15 minutes, turning occasionally, until the potatoes are a little more than halfway cooked through and starting to pick up some color on the edges. Don’t rush this step. It’s what gives you crispy potatoes instead of soft ones.
Step 2: Add the Sausage and Onion
Add the diced onion and sliced smoked sausage to the skillet. Cook for another 3 to 5 minutes, stirring occasionally, until the onion softens and the sausage picks up some color.
Smoked sausage is already fully cooked, so you’re not cooking it through here. You’re just building flavor and getting a little caramelization on the edges. That browning is worth it.
Step 3: Add Peppers and Seasonings
Add the bell peppers, garlic powder, paprika, and black pepper to the skillet and stir everything together.
Reduce the heat and continue cooking uncovered for about 10 minutes, stirring occasionally, until the potatoes are cooked through and tender.
Taste and adjust salt and pepper as needed before serving. Garnish with fresh minced parsley if you like.
Step 4: Serve It Your Way
This skillet is great on its own, but a fried egg on top takes it to the next level. Top each serving with a sunny-side-up or over-easy egg for a classic breakfast plate.
It also makes a satisfying breakfast-for-dinner if you need something fast and filling on a weeknight.
Want the egg cooked right in the skillet? After the potatoes are done, make small wells in the hash and crack an egg into each one. Cover the pan and cook on low until the whites are set and the yolks are still runny, about 4 minutes.
My Breakfast Hash uses this method if you want a step-by-step look.
Storage Tips
Storage and Make Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in a skillet over medium heat for the best texture, or microwave in a covered dish until heated through. Keep in mind the potatoes will soften a bit when reheated, but the flavor holds up well.
This recipe isn’t ideal for freezing. The potatoes can get mushy once thawed.
Make ahead: You can dice the potatoes and vegetables a day ahead and store them in the fridge. Cook everything fresh for the best crispy texture.
Frequently Asked Questions
Should I cook the potatoes or sausage first?
Potatoes go in first because they take longer to cook through. Get them about halfway done before adding the sausage and onion. Smoked sausage is fully cooked, so it just needs a few minutes to warm and caramelize. Adding it too early means it’s done long before the potatoes are.
Can I use frozen potatoes?
Yes. Thawed frozen diced potatoes (sometimes labeled southern-style cubed hash browns) work well here and save prep time. Spread them in a single layer and give them a few extra minutes to cook off any extra moisture before adding the sausage.
What’s the best way to get crispy potatoes in a skillet?
Two things matter most: a hot pan and patience. Make sure the skillet is fully heated before the potatoes go in, then let them sit undisturbed for several minutes so they can build a crust. Stirring too often keeps them from browning.
More Hearty Breakfast Recipes
- Corned Beef Hash
- Homemade Hash Browns
- Smoked Sausage Hash Brown Casserole
- Biscuit Breakfast Casserole
- Easy Skillet Potatoes
Sausage and Potato Skillet
Ingredients
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1 pound white or Yukon gold potatoes peeled and diced into 1-inch cubes (2-3 medium)
- Salt & pepper to taste
- 1 small onion diced
- 1 pound smoked sausage halved lengthwise and sliced
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh minced parsley, for garnish optional
Instructions
- Add butter and olive oil to a large nonstick or cast iron skillet over medium heat. Once the butter is melted, add the diced potatoes in a single layer. Season with about ½ teaspoon salt. Cook for 10 to 15 minutes, turning occasionally, until the potatoes are about halfway cooked through and starting to brown at the edges.
- Add the diced onion and sliced sausage. Cook for 3 to 5 minutes, stirring occasionally, until the onion softens and the sausage picks up some color.
- Add the bell peppers, garlic powder, paprika, and a few cracks of black pepper. Stir to combine. Reduce the heat and cook uncovered for about 10 minutes, stirring occasionally, until the potatoes are cooked through and tender.
- Taste and adjust salt and pepper as needed. Garnish with fresh parsley and serve immediately. For a hearty breakfast, top with a fried or sunny-side-up egg.
Notes
- Use nonstick or cast iron. Enameled and stainless steel pans can cause the potatoes to stick. A nonstick or well-seasoned cast iron skillet gives the best results.
- Don’t stir too often. Let the potatoes sit undisturbed for a few minutes at a time so they can develop crispy, golden edges.
- Cut potatoes evenly. Uniform 1-inch cubes cook at the same rate and crisp more consistently.
- Smoked sausage is fully cooked. You’re browning it for flavor, not cooking it through. A few minutes is all it needs.
- Frozen potatoes work. Thawed diced hash brown potatoes (southern-style) are a great shortcut. Spread them in a single layer and give them a few extra minutes before adding the sausage.
- Potato variety: White or Yukon gold potatoes hold their shape well and get creamy in the center. Russets get crispier but can fall apart slightly if overcooked. Red potatoes are also a good option.
- Add an egg on top. A fried, over-easy, or sunny-side-up egg turns this into a complete breakfast. Or crack eggs directly into wells in the finished hash, cover, and cook on low for about 4 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat in a skillet for the best texture. Not recommended for freezing.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Was very good and something different for supper.
Glad you enjoyed it!
Can thawed frozen diced hash brown potatoes be used in this recipe?
Sure you can use that.
My kids loved it!
Nice! Thanks for stopping by Ethan.
I didn’t feel like going to the grocery, but I had all the ingredients to make this dish. Very tasty….like a hash! Loved it!!!