Sausage And Potatoes Skillet Recipe

There's nothing quite like the savory sizzle of sausage and potatoes hitting a hot skillet. The smell of caramelized onions, smoky sausage, and crispy golden potatoes creates a comforting aroma that feels like home—warm, hearty, and impossible to resist.

I first discovered this one-pan wonder on a cold Tuesday night when all I had was a pack of kielbasa, a few Yukon golds, and a hungry family to feed. It turned out to be one of those throw-it-in-the-pan meals that earned an immediate spot in our weekly rotation.

Now it’s my go-to recipe for when I want something fast, filling, and full of flavor—with minimal cleanup. Ready to find your new weeknight hero? Let’s dive in.

Why You'll Love This Sausage and Potatoes Skillet

This sausage and potatoes skillet isn't just another meat-and-potatoes dinner—it's a full-flavored, weeknight-saving, one-pan powerhouse.

First off, it’s quick and easy. With just a bit of chopping and some skillet action, you’ve got dinner on the table in under 40 minutes. There’s no oven needed, no fancy equipment, and barely any mess.

It’s also budget-friendly. This recipe uses simple ingredients—like smoked sausage, potatoes, and onions—that won’t break the bank. You can feed a family of four without stressing about the grocery bill.

Another bonus? It’s incredibly versatile. Swap in your favorite sausage, toss in whatever veggies are hanging out in your fridge, or go spicy or sweet depending on your mood.

And perhaps the best part: everyone loves it. Whether you're feeding picky kids or hungry adults, this skillet meal gets rave reviews every single time.

So if you’re looking for a satisfying, no-fuss dinner that checks all the boxes, keep reading—we’ve got you covered.

Ingredients Notes

The beauty of this recipe lies in its simplicity. You don’t need a ton of ingredients—just a few pantry and fridge staples that transform into something truly crave-worthy when cooked together.

Let’s start with the sausage. I usually go for a smoked kielbasa or andouille sausage because they’re pre-cooked and packed with flavor. Kielbasa offers a mild, garlicky richness, while andouille brings a touch of Cajun heat. If you're feeling adventurous, try a spicy Italian sausage—just make sure to cook it through if it’s raw.

Next up: potatoes. Yukon Golds are my favorite here because they strike the perfect balance between waxy and starchy. They hold their shape in the skillet and get beautifully golden on the outside. Russets will work in a pinch, but they’re a bit more prone to falling apart if overcooked.

You’ll also need onions and garlic, which provide that essential base flavor. I like to use yellow onions, sliced thin so they caramelize nicely. The garlic gets added toward the end so it doesn’t burn, bringing warmth and depth to the whole dish.

A splash of olive oil is key to getting those potatoes crisped up just right. Don’t skimp here—you want enough to coat the bottom of the pan and give everything that golden finish. A pinch of paprika, salt, and pepper is all you need to round it out.

No special tools are required, but a large nonstick or cast iron skillet will make your life a whole lot easier. The wider the skillet, the better the browning.

How To Make This Sausage and Potatoes Skillet

Making this dish is all about layering flavors and textures in the right order. Once you’ve chopped your ingredients, the rest comes together quickly.

Start by heating your skillet over medium heat and adding a good glug of olive oil. Once it’s shimmering, toss in your potatoes. Spread them out in an even layer and let them sit for a few minutes without stirring so they get that irresistible golden crust. Flip occasionally until they’re fork-tender and crispy on the outside—this part takes about 10-12 minutes.

While the potatoes cook, slice your sausage into coins, about ½-inch thick. Once the potatoes are done, push them to one side of the skillet and add the sausage. Let it sear until it starts to brown and curl slightly, about 5 minutes. This adds a deep, savory flavor to the whole dish.

Now it’s time for the onions. Toss them into the pan and cook until they soften and start to caramelize, about 6-7 minutes. Stir everything together so the sausage and onions mingle with the crispy potatoes. Add your minced garlic during the last minute of cooking so it becomes fragrant without burning.

Sprinkle in paprika, a bit of salt, and freshly cracked black pepper. Give it one final stir, letting all the flavors marry together for a couple more minutes on low heat.

From start to finish, the whole meal takes about 35 minutes. The end result? A skillet full of golden potatoes, crispy sausage, and sweet onions—all perfectly seasoned and begging to be devoured.

Storage Options

If you have leftovers (and that’s a big if), they keep really well in the fridge. Just store the cooled sausage and potatoes in an airtight container and refrigerate for up to 4 days.

For longer storage, you can freeze this dish too. Place cooled portions in freezer-safe containers or zip-top bags, and freeze for up to 2 months. Just know the potatoes may lose a little texture after freezing—but the flavor still holds strong.

To reheat, pop a portion into a skillet with a splash of oil or water over medium heat. Cover with a lid to steam through, then uncover to crisp things up. Alternatively, microwave in 1-minute bursts, stirring in between until heated through.

Variations and Substitutions

The fun thing about this recipe is how easy it is to customize. Once you’ve nailed the base, you can switch it up depending on your mood—or your fridge contents.

If you want to add veggies, go for it! Bell peppers, zucchini, mushrooms, or even spinach work beautifully. Just sauté them along with the onions so they get soft and flavorful.

Looking for a spicy twist? Use hot Italian sausage or add a sprinkle of red pepper flakes. You can even drizzle some hot sauce over the finished dish for extra kick.

Need a low-carb version? Swap the potatoes for cauliflower florets. Roast or pan-fry them until golden, then follow the same method—it's surprisingly satisfying.

You can also switch up the herbs and spices. Try thyme, rosemary, or a dash of smoked paprika to give the dish a new flavor profile. Even a splash of balsamic vinegar at the end adds a nice tangy finish.

Don’t be afraid to make it your own. This is a “clean out the fridge” kind of meal—and it only gets better with creativity.

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