Fried Potatoes and Sausage Skillet

updated Aug 25, 2022
Fried Potatoes and Sausage Skillet
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(Image credit: Joe Lingeman)

If you’re following Whole30 this month, you’ll want to add this quick and easy skillet supper to your meal plan immediately. And even if Whole30 isn’t for you, you’ll still want to get this weeknight-friendly recipe in your dinner rotation sooner than later. With crumbled 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 herbs and a generous squeeze of lemon.

A Double-Duty Recipe

Beyond how quick and easy it is (always a win in my book), what I love most about this recipe is its versatility. If you like adding some heat to dinner, as my husband and I do, go ahead and make this with spicy Italian sausage. If not, stick with a more mild version. Or try a combination of both — the result is delicious either way.

(Image credit: Joe Lingeman)

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

A Note on Whole30

While this recipe is naturally fits the bill for Whole30, you’ll want to be sure to buy sugar-free sausage to keep it compliant.

Fried Potatoes and Sausage Skillet

Serves 4

Nutritional Info


  • 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


  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.