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.
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 Recipe (Skillet):
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, protein, 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.
How to Make Our Sausage and Potatoes Recipe:
- 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!
Sausage and Potatoes Skillet 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: I love chicken apple sausage for this recipe. 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, 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 Store Skillet Potatoes and Sausage:
Room Temperature: Sausage and potatoes skillet should be served hot/warm, but needs to be refrigerated within 2 hours after it’s cooked.
Refrigerator: Store leftover sausage and potatoes in a sealed container in the refrigerator for up to 3 days.
Freezer: We do not recommend freezing the cooked sausage and potatoes.
How to Video
What You’ll Need
- 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
How to Make It
- 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. Store leftovers in the refrigerator for up to 3 days.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
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.
Good morning Sherrie, thank you for commenting on the skillet recipe! We’re glad you liked it. Have a lovely day 🙂
Easy, on hand ingredients, good taste
Thank you Dale! Have a great day
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!