Fried Potatoes and Sausage Skillet

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer (and The Kitchn's Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I've authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
Jan Valdez
Jan ValdezAssistant Recipe Producer at The Kitchn
I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I have 10 years of experience working in R&D test kitchens, testing products and recipes, and at publishers including Serious Eats and EatingWell.
updated Aug 21, 2024
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Credit: Joe Lingeman

Serves4

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If you’re looking for a quick and easy skillet meal, add this weeknight-friendly recipe to your dinner rotation immediately. With crumbled Italian sausage and creamy potatoes at the helm, it’s rooted in hearty, wholesome comfort and balanced by a light, bright twist from a handful of fresh parsley and a generous squeeze of lemon.

When it comes to serving this skillet up, know that it works just as well for breakfast as it does for dinner! To make it even more filling, top it with a runny-yolked fried egg or serve it with a simple side salad. Here’s how to make it.

Why You’ll Love It

  • It’s quick and easy. You can make this hearty skillet in under 30 minutes.
  • It’s so versatile. If you like adding some heat, go ahead and make this with spicy Italian sausage. You can serve this meal for dinner with a salad or breakfast with fried eggs.

Key Ingredients in Fried Potatoes and Sausage Skillet

  • Potatoes: Use Yukon gold potatoes, which are buttery and creamy, yet firm enough to hold their shape.
  • Sausage: You’ll need uncooked mild or hot Italian sausage, casings removed.
  • Red bell pepper: A red bell pepper adds some color and a bit of sweetness to the dish.
  • Garlic: Minced garlic amps up the flavor.
  • Lemon: A squeeze of fresh lemon juice at the end adds some brightness.

How to Make Fried Potatoes and Sausage Skillet

  1. Cook the potatoes. Place the potatoes in a large saucepan, cover with cold water, and add some salt. Bring to a boil over high heat, then cook just until the potatoes are fork-tender. Drain and set aside.
  2. Cook the sausage. Meanwhile, cook the sausage in a large skillet, breaking it up with a wooden spoon, until browned and cooked through. Transfer to a paper towel-lined plate and drain off any excess fat in the pan.
  3. Finish the dish. Spread the potatoes in an even layer across the bottom of the skillet and cook undisturbed for 5 minutes. Add the bell pepper, garlic, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender. Return the sausage to the pan and cook for a couple minutes more. Remove from the heat and stir in the lemon juice and parsley.

Make-Ahead and Storage Tips

  • Make ahead: The potatoes can be par-boiled up to a day in advance and stored in an airtight container in the refrigerator.
  • Storage: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
(Image credit: Joe Lingeman)

What to Serve with Fried Potatoes and Sausage Skillet

Comments

Fried Potatoes and Sausage Skillet

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    Yukon gold potatoes, cut into 1-inch chunks

  • 3/4 teaspoon

    kosher salt, divided

  • 2 tablespoons

    olive oil, divided

  • 1 pound

    uncooked pork sausage, casings removed

  • 1

    medium red bell pepper, cored, seeded, and cut into 1-inch pieces

  • 2

    cloves garlic, minced

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/2 teaspoon

    red pepper flakes

  • Juice from 1 medium lemon

  • Fresh parsley leaves

Instructions

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  1. Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt. Bring to a boil over high heat, then cook just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.

  2. Meanwhile, heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain off any excess fat in the pan.

  3. Reduce to heat to medium and add the remaining tablespoon of oil and potatoes to the pan. Spread the potatoes in an even layer across the bottom of the pan and cook undisturbed for 5 minutes. Add the bell pepper, garlic, remaining 1/2 teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, 3 to 4 minutes. Return the sausage to the pan and cook for 2 minutes more. Remove from the heat and stir in the lemon juice and parsley.

Recipe Notes

Make ahead: The potatoes can be par-boiled up to a day in advance and stored in an airtight container in the refrigerator.

Storage: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

Filed in:
Breakfast
Dairy-Free
dinner
easy
Gluten-Free
Main Dish