Sausage and Potatoes Recipe
This sausage and potatoes recipe cooks in one skillet with baby gold potatoes, chicken sausage, and peppers for an easy breakfast.
Breakfast and brunch don’t have to be complicated. We love to make them simple with lots of flavor. A few of our favorites are this easy breakfast scramble, steel cut oats with blueberries, and sourdough waffles. On the weekends, I like to cook a meal the whole family will actually sit down and enjoy, and one-dish meals are always the easiest.
This sausage and potatoes recipe starts with baby gold potatoes fried in a little butter until the outsides are golden and the centers are soft and creamy. Then I add sliced chicken apple sausage, bell peppers, and onion right into the same pan with Italian seasoning, garlic, and onion powder.
You end up with a skillet full of potatoes, savoy sausage, and veggies that works for breakfast, brunch, or breakfast-for-dinner. We usually serve it hot with fresh fruit, and there’s often enough left for lunches the next day.
Looking for other sausage and potato recipes? You may love our smoked sausage and potato casserole or sausage and sweet potato hash.
Sausage and Potatoes Tips and Variations
- Potatoes: I love using small, baby gold potatoes for this recipe. You can always parboil the potatoes before adding them to the skillet. That will cut down on some of the skillet cooking time. If there’s a different variety of potatoes you love, swap the yellow potatoes for those.
- Sausage: Chicken apple sausage is what I normally buy for this skillet meal. Smoked sausage, kielbasa, turkey sausage, or Italian sausage would all work great in place of the chicken sausage.
- Vegetables: Bell peppers and onions are staples in our house, and they add a great flavor to this dish. If you have other veggies on hand, like mushrooms or broccoli, use those.
- Seasonings: I keep it simple with basic pantry staple seasonings like Italian seasoning, garlic powder, onion powder, salt, and pepper. Any of these can be omitted or adjusted as needed. Another favorite is a sprinkling of Baked Potato Seasoning.
- Skillet: You’ll need a large skillet for this recipe; a skillet at least 12-inches in diameter or larger will work well.
How to Make Sausage and Potatoes Skillet
- Melt butter in a large skillet. Add the potatoes, and cook until they’re browned and fork tender, about 12 to 15 minutes.
- Push the potatoes to one side, then add the oil and sausage.
- Cook for 5 to 7 minutes until the sausage begins to brown.
- Add the onion, green bell pepper, red bell pepper, Italian seasoning, garlic powder, onion powder, salt and pepper. Cook for 3 to 5 minutes until they begin to soften.
- Serve hot!
How to Store Leftovers
I really prefer this sausage and potatoes skillet served hot and fresh. The texture and flavors are their best the same day it’s made.
If you have leftovers, store them in a sealed container in the fridge for up to 3 days. It doesn’t hold up well to freezing.
How to Video
Ingredients
- 2 tablespoons unsalted butter
- 1 ½ pounds baby gold potatoes, cut into ½-inch thick cubes
- 1 tablespoon avocado oil, or olive oil
- 12 ounces sausage links, cut into ½-inch thick pieces (We used chicken apple sausage.)
- ½ cup white onion, diced
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
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Instructions
- Heat a large skillet over medium heat. Add the butter, and allow it to melt. Once the butter melts, add the potatoes in an even layer. Allow them to brown on one side, the flip so the opposite side is able to brown. Continue to cook the potatoes until brown, crispy, and fork tender, about 12 to 15 minutes.2 tablespoons unsalted butter1 ½ pounds baby gold potatoes
- Push the potatoes to one side of the pan, and add the oil and sausage. Cook the sausage until lightly browned, about 5 to 7 minutes.1 tablespoon avocado oil12 ounces sausage links
- Stir in the onion, green bell pepper, red bell pepper, Italian seasoning, garlic powder, onion powder, salt and pepper. Cook for 3 to 5 minutes until they begin to soften.½ cup white onion½ cup green bell pepper½ cup red bell pepper½ teaspoon Italian seasoning½ teaspoon garlic powder¼ teaspoon onion powderSalt and pepper
- Serve hot with fresh fruit.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of sausage potato skillet. Actual calories will vary.
- Store leftovers in the refrigerator for up to 3 days.
Good morning Sherrie, thank you for commenting on the skillet recipe! We’re glad you liked it. Have a lovely day 🙂
This is so good! I used chicken sausage and sprinkled mine with grated cheddar cheese while it was cooling and it was even better! It’s a perfect chilly evening, easy meal.
Thank you Dale! Have a great day
Easy, on hand ingredients, good taste
Ratios of veg etc. are great – some steps took longer while others cooked quicker – each cooktop is different – it’s a delish combo ❣️
I tried this recipe for dinner using mild Italian sausage. A hit for sure!