This one-pan smoked sausage and potatoes skillet is the kind of hearty dinner that takes almost no planning. Browned smoked sausage, golden diced potatoes, sweet bell pepper, and onion cook together in a single skillet, and the whole meal is ready in about 40 minutes.
The sausage is already fully cooked, so it only needs to brown and heat through, which makes this a forgiving recipe for beginners. The sausage fat seasons the potatoes as they cook, and a short covered steam followed by an uncovered sear gives you tender centers and crisp edges. Serve it straight from the pan for an easy family dinner with leftovers for lunch.
Table of Contents
Why This Works
Potatoes are the tricky part of any skillet meal because they take longer than the other ingredients. Dicing them small, about 1/2 inch, helps them cook faster, and covering the pan for the first stretch steams them until they are nearly tender. Removing the lid at the end lets moisture escape so the edges can brown.
Browning the sausage first builds flavor in the pan. The fond left behind, along with the rendered fat, becomes a seasoning for the potatoes, onion, and pepper. Adding the sausage back at the end warms it through without letting it dry out.
Ingredients
- 1 lb smoked sausage, sliced into 1/2 inch rounds
- 4 medium potatoes (about 1 1/2 lb), cut into 1/2 inch cubes
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 cup water
How to Make Smoked Sausage and Potatoes Skillet
1. Brown the sausage. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage rounds in a single layer and cook for about 5 minutes, stirring now and then, until browned on both sides. Move the sausage to a plate.
2. Start the potatoes. Add the remaining tablespoon of oil to the skillet. Add the diced potatoes with the salt, pepper, paprika, and garlic powder, and stir to coat in the oil and drippings.
3. Cover and steam. Pour in the water, cover the skillet, and cook over medium heat for about 7 minutes, stirring once, until the potatoes begin to soften.
4. Add the vegetables. Remove the lid and add the onion and bell pepper. Cook, stirring occasionally, for another 7 to 8 minutes, until the potatoes are tender and golden at the edges.
5. Finish. Return the sausage to the skillet and stir for about 2 minutes to heat through. Taste and adjust the seasoning, then serve hot.
How to Serve
Spoon the skillet onto plates and top with chopped parsley, sliced green onions, or a sprinkle of shredded cheddar. A simple green salad or steamed green beans adds freshness, and a dollop of sour cream or a drizzle of mustard goes well with the smoky sausage.
For more sausage dinners, try the one pot smoked sausage and rice, the smoked sausage and vegetable rice, the Cajun sausage and rice skillet, or the classic sausage, peppers, and onions.
How to Store and Reheat
Cool the skillet and refrigerate leftovers in an airtight container within 2 hours of cooking. They keep for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil, stirring until hot and the potatoes crisp up again. The microwave also works, though the potatoes will be softer. Heat leftovers until steaming hot all the way through.
Tips and Variations
Cool leftovers quickly. The Texas A&M AgriLife food safety brochure recommends refrigerating cooked food within two hours.
Cut all the potatoes to the same size so they cook evenly. Russet, Yukon Gold, and red potatoes all work, and you can leave the skins on for extra texture. Do not crowd the skillet, since a large pan gives the potatoes room to brown. Add a handful of fresh green beans or sliced zucchini for extra vegetables. Turkey or beef smoked sausage can replace pork for a lighter version, and spicy andouille adds heat. A pinch of red pepper flakes also wakes up the flavors.
FAQ
What kind of smoked sausage should I use?
Any fully cooked smoked sausage works, including Polish kielbasa, andouille, and smoked turkey sausage. Choose one you enjoy eating on its own.
Do I need to cook the sausage first?
Smoked sausage is usually fully cooked, so browning is mostly for flavor and texture. Check the package to make sure yours is pre-cooked.
How do I keep the potatoes from sticking?
Use enough oil, let the potatoes sit for a few minutes before stirring, and use a heavy skillet such as cast iron or stainless steel.
Can I use frozen potatoes?
Yes. Frozen diced potatoes work, but skip the covered steaming step and cook them uncovered until golden.
Can I make this ahead?
Yes. It reheats well, so you can cook it a day ahead and warm it in a skillet when you are ready to serve.
One-Pan Smoked Sausage and Potatoes Skillet
Ingredients
Main Ingredients
- 1 lb smoked sausage sliced into 1/2 inch rounds
- 4 medium potatoes (about 1 1/2 lb) cut into 1/2 inch cubes
- 1 medium bell pepper chopped
- 1 medium onion chopped
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ cup water
Instructions
Cooking
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the sausage rounds about 5 minutes and move to a plate.
- Add the remaining tablespoon of oil and the potatoes with the salt, pepper, paprika, and garlic powder. Stir to coat.
- Add the water, cover, and cook over medium heat about 7 minutes, stirring once.
- Uncover and add the onion and bell pepper. Cook 7 to 8 minutes more, stirring occasionally, until the potatoes are tender and golden.
- Return the sausage and stir about 2 minutes to heat through. Adjust the seasoning and serve hot.
