The easiest 20-minute Sausage and Potatoes Skillet dinner! This simple dinner can all be made in one pan and is loaded with flavor!
author’s note
20-Minute Weeknight Dinner Win!
This one came from a true time crunch and a fridge cleanout. I had smoked sausage, a few baby potatoes, half a pepper, and a shallot. I used a quick potato shortcut, tossed everything in a hot skillet, and kept it simple with salt, pepper, and a squeeze of lemon. Twenty minutes later, dinner. I couldn’t believe it.
Now I make it on repeat when the fridge looks sparse. I’ll throw in whatever veg I have and call it good. I usually cook extra potatoes too. They’re great the next morning with eggs or tucked into a quick lunch bowl. Simple, fast, and zero waste.
Ingredients And Swaps
| Ingredient | Swaps & tips |
|---|---|
| Baby Yukon gold potatoes | Keep pieces the same size. Microwave until just tender, then crisp in the pan. Baby reds work too. |
| Smoked turkey sausage | Any smoked sausage works: pork, beef, chicken apple, kielbasa. |
| Red bell pepper | Any color works. Add jalapeño for heat. |
| Shallot | Half a yellow onion works in Sausage and Potatoes Skillet Meal. |
| Garlic | Jarred is fine on busy nights. |
| Olive oil and butter | All oil is fine. Butter adds flavor and browning. |
| Spices | Kosher salt, black pepper, garlic powder, paprika, dried oregano. Taste and adjust. |
Featured Comment
“This has become a standard in our rotation! So very good, easy, and quick to throw together!”
– Tonya
How To Make Sausage and Potatoes Skillet
- Potatoes: Prick potatoes and microwave until just tender. Rest 1 minute to dry. Chop..
- Prep fast: While potatoes cook, slice sausage, chop pepper and shallot, mince garlic, measure spices.
- Sauté: Heat skillet, add oil, then shallot and garlic. Cook until fragrant, not browned.
- Crisp: Add butter and oil, spread potatoes out, let them brown. Flip when golden.
- Finish in skillet: Add sausage and pepper, toss until hot and just tender. Season to taste, and serve with Parmesan or a quick Dijon-mayo-lemon drizzle.
Variations
Sausage and Potatoes Skillet Meal Swaps
- Veg Boost: Add zucchini, green beans, snap peas, corn, or broccoli.
- Spice It Up: Use Cajun seasoning, crushed red pepper, or smoked paprika.
- Herby: Finish with rosemary, thyme, basil, pesto, or chimichurri sauce.
- No Microwave: Parboil potatoes first, then brown in the skillet.
Storage
- Make ahead: Microwave potatoes until just tender. Cool and refrigerate up to 2 days. Slice sausage and chop veggies 1 day ahead.
- Store: Refrigerate Sausage and Potatoes Skillet Meal in an airtight container for 3 to 4 days.
- Reheat: Warm in a skillet over medium heat with a splash of water or oil until hot.
- Freeze: Not recommended. Potatoes can turn mealy after thawing.
More Easy One-Skillet Meals:
Sausage and Potatoes Skillet Meal
This easy, 20-minute Sausage and Potatoes Skillet is a one-pan wonder, packed with flavor for a quick and delicious dinner!
Equipment
- Large pot 12 inches or taller
Ingredients
- 1 pound baby gold potatoes
- 2 tablespoons finely chopped shallot
- 1 large red pepper chopped
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 1 teaspoon minced garlic or 2 cloves
- 1 (13-ounce) package smoked sausage I use turkey sausage to keep this on the healthier side, sliced into coins
- 1 teaspoon paprika
- 1/2 teaspoon roasted garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper
- Chopped fresh parsley optional
- Freshly grated Parmesan cheese or dipping sauce, for serving, see note 1
Instructions
- Place potatoes in a single layer on a large microwave-safe plate. Microwave on high power for 2 minutes. Flip potatoes over and continue to microwave about 2–3 minutes longer. (If potatoes are larger, they’ll take a couple of minutes longer; pierce each potato once with a fork if needed.) Potatoes should be tender. Let cool slightly, then cut in half and in half again to get quarters.
- While potatoes are cooling, finely chop the shallot and chop the red pepper.
- Add 1 tablespoon oil and 1 tablespoon butter to a large, heavy-bottomed pot (12 inches or larger). Heat to medium, and as soon as the butter is nearly melted, add the shallot. Stir for 1 minute and add garlic; stir for about 20–30 seconds. Lower heat if either are cooking too quickly. Add remaining 1 tablespoon olive oil, paprika, garlic powder, onion powder, and chopped red pepper. Cook, stirring occasionally with a wooden spoon, for 3–4 minutes.
- Meanwhile, slice sausage into coins on the diagonal. Push red pepper to the side and add remaining 1 tablespoon butter and potatoes. Cook for 2–3 minutes to crisp up potatoes and coat all ingredients.
- Push everything to the side, add in sausage, and cook another 2–4 minutes, until all oil/butter is fully absorbed, veggies are crisp-tender, and sausage is heated through. Season to taste with salt and pepper. (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper.) Increase any spices as desired. (Spices can greatly vary based on brand, so you might want more.)
- Serve with freshly chopped parsley and sauce (see note 1) if desired.
Recipe Notes
Note 1: To make the creamy Dijon sauce, whisk together 1/3 cup whole grain (or stone ground) Dijon mustard, 3 tablespoons mayo, and 1 tablespoon freshly squeezed lemon juice. (This sauce is likely more than you’ll need for this dish unless you like a lot of sauce, so feel free to halve the ingredients.)
Nutrition Note: Nutritional information does not include Parmesan cheese or Dijon sauce.
Storage: Move the leftovers to a container with a tight seal. Keep in the fridge for up to 3-4 days.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 44g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 52mg | Potassium: 1238mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2994IU | Vitamin C: 129mg | Calcium: 28mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Wondering what size is Serving Size for this recipe?
Thanks, Nancy
Hey Nancy, this recipe makes 2 servings. If you split the dish in half, each half is one serving. Hope that helps!