Sausage and Potato Skillet
A hearty one-pan breakfast with crispy potatoes, smoked sausage, bell peppers, and a simple seasoning blend. Ready in 30 minutes and perfect for breakfast, brunch, or breakfast-for-dinner.
Servings: 6 servings
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
Calories: 340kcal | Carbohydrates: 19g | Protein: 11g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 681mg | Potassium: 569mg | Fiber: 2g | Sugar: 3g | Vitamin A: 975IU | Vitamin C: 47mg | Calcium: 21mg | Iron: 2mg
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