Smoked Turkey Sausage and Potato Skillet.
This smoked sausage potato skillet is one of our favorite super easy weeknight meals. It’s so flavorful, filling and delicious – a hit that is enjoyed by everyone! Perfect clean-out-the-fridge meal.
This is one of our most made dinners… ever!
And it’s what I call a Monday meal.
We love this dish. It’s so easy. The potatoes and peppers give it a breakfast hash vibe and it’s enjoyed by everyone in the house. Satisfying, savory, smoky, everything you want.
Smoked turkey sausage is a staple in our house. Every meal I use it for is just so effortless. Eddie likes to joke that they are our “cop out” meals because when I can’t think of anything else to make or feel like I have zero time or frankly just don’t even want to cook, boom. Enter smoked sausage.
My sheet pan smoked sausage and peppers recipe is so popular here on the blog – you guys love it. It’s an even easier version of this meal, minus the potatoes. For this recipe, we’re adding crispy yukon gold potatoes that are buttery on the inside.
This skillet potato and sausage version is originally from the Everyday Dinners bonus cookbook which launched almost one year ago today! This is such a great meal to have in your back pocket after a busy work day or week. The flavors are spot on, it’s very filling and doesn’t take much time to make at all.
It’s one of those dishes that can be thrown together with what you have in your house. Another version of potatoes? Clean-out-the-fridge broccoli? The dish is pretty darn forgiving so add whatever you love.
Here’s how I make it!
- I toss the potatoes in first. Season with some salt and pepper and let them do their thing. I love using baby yukon gold potatoes. I usually have a bag on hand because they’re incredibly versatile and small enough that they cook quickly. The potatoes get golden with crunchy outsides after 10 minutes or so, which is the best part.
- Next, I throw in the peppers and onions. You can do chunks, a small dice or strips, whichever you prefer. I like to cook these until they are pretty tender and even starting to brown a bit.
- Then I add the sausage. I use smoked turkey sausage (just my local grocery store’s brand!) and slice it into rounds, but again – slice it how you wish! I like to add this to the pan so it gets browned on both sides.
- Finally, toss it all together. See?! Incredibly easy. I even add a sprinkle of parmesan sometimes. It’s not 100% necessary but it does add a little extra savory oomph to the dish.
While this is never the prettiest dish (haha. see what I did there?), it’s one that you just can’t go wrong with. It’s savory and filling and a very easy version of comfort food. It doesn’t look like much but it will become a delish staple!
Smoked Sausage Potato Skillet
Smoked Turkey Sausage Potato Skillet
- 2 tablespoons olive oil
- 1 pound baby yukon gold potatoes, quartered or cut in half
- kosher salt and pepper
- ½ teaspoon garlic powder
- 12 ounces precooked smoked sausage (I like turkey sausage), cut into rounds
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoon parmesan cheese
- fresh parsley, for topping
- Note: you want the potatoes to be about 1 inch in size. It will depend on the size of your potatoes whether you should halve or quarter them. If they are around 1 inch in size, they should cook in 10 to 12 minutes over medium heat.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add in the potatoes with a big pinch of salt, pepper and the garlic powder. Cook, stirring often, until the potatoes soften and some of the edges are crispy, about 10 to 12 minutes. Transfer the potatoes to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Toss in the onions and peppers with another pinch of salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Push the vegetables to the side and add in the sausage rounds. I like to cook them for about 2 to 3 minutes on each side, so both sides get golden and brown with flavor.
- Add the potatoes back into the skillet and toss. Sprinkle with the parmesan and fresh parsley. Serve immediately!
I can taste that.