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.
I just made this for dinner! It turned out delicious and I love how quick and easy and nutritious this recipe is!! Thank you so much for sharing! 10 out of 10
So glad you enjoyed it! Thanks for the comment 🙂
I just made this recipe but without the peppers or sauce. It’s delish. I didn’t have enough room in my pan to properly crisp up the sausage. I don’t know if there’s a pan big enough for that with all the other ingredients.
I’m so glad you enjoyed! You can use more than one tray and cook at the same time or you can buy a larger sheet pan! 🙂
I had no peppers, used 1/3 cup chopped white onion. Learned that I should do all prep in advance because it cooks so fast. Tastes great.
Glad you enjoyed it! 🙂
Do you recommend any other kind of sauce? My family is not a big fan of mustard.
Thank you
This was a hit! I used a whole bag of Melissa’s baby yellow potatoes, so I had to cook the potatoes separately cuz my pan wasn’t big enough. I just cooked the sausage, peppers & onions with the spices, then put them in a bowl, cooked the potatoes & combined them at the end. It worked out great. I made the Dijon sauce and added it to the pan right before I served it and it really added nice flavor. The only thing I might do next time is spice it up a little. Hot sauce maybe? Or cayenne pepper. But it was delicious, made a ton and hubby and teenager ate 2 helpings!
So happy this was a hit 🙂 Yes I think cayenne pepper would be a great addition to add some spice for next time 🙂
Thank you for a really incredible recipe! Simple but packed with flavours. This dish is out of this world with the recommended Chimichurri sauce. It ads a beautiful brightness to the warmth and earthiness of the sausage and potato.
I’m so happy to hear you loved this recipe Julietta! Thanks so much for your comment! 🙂
I see so many of these recipes that direct to soften potatoes in a microwave for a few minutes. I must live in a time dilation loop because softening potatoes in my microwave takes anywhere between 15-25 minutes. That creamy dijon sauce, I really did not care for. I prefer just using a nice dijon mustard on it’s own with some parmesan cheese grated on top. But other than that, good recipe. I’ve done variations of this in the past using Kielbasa.
I’m so happy you loved this dish! Thanks for those helpful tips! 🙂
I think a lot has to do with your microwaves wattage. Mine is 1200 watts and so a lot faster than a 500 what microwave. I can do 3 medium potatoes for 8 min and they’ll be good to go after.
Hey! I really love this recipe. Do yo happen to know how many calories it is?
Nutrition facts are directly below the recipe 🙂
Made this using turkey sausage and turned out great. Made creamy sauce too and it added so many layers of flavor. Really loved it. Had just enough left overs to add cheese and eggs for omelet next day.
So happy to hear this was a hit! Thanks Jenny 🙂
This sounds yummy! How would you prepare the potatoes if you didn’t want to soften in the microwave first?
Also, if you wanted to add corn as well when would you do that?
Thanks!
Hey Christina! I would add in corn right at the end (just after adding sausage) and give it a couple of minutes to warm through 🙂
If you don’t want to use the microwave, I’d recommend parboiling the potatoes! (https://www.leaf.tv/articles/how-to-parboil-potatoes/) Hope you love this dish!