Smoked Sausage, Potatoes, Peppers & Onions Skillet – easy, one pan meal with sizzling sliced smoked sausage, fried potatoes and onions loaded with rich flavors.
Sizzled smoked sausage, tender potatoes, bell peppers and onions with a burst of delicious flavor in every bite!
Simple weeknight meal ready in under 30 minutes – cooks completely in one pan quickly and easily.
This delicious recipe is an easy meal perfect for busy weeknights.
It’s an easy recipe the whole family can get behind.
WHAT’S IN SMOKED SAUSAGE, POTATOES, PEPPERS AND ONIONS?
- olive oil
- smoked sausage
- large bell pepper (or a mix of mini bell peppers)
- yellow onion
- russet potatoes
- garlic cloves
- fresh kale
- salt and black pepper
- dry Italian seasoning
HOW TO MAKE SMOKED SAUSAGE, potatoes, peppers and onions:
Slice the sausage 1/4 – 1/2″ thick.
Dice the potatoes, onions and peppers into about 1/2″ cubes (potatoes can be peeled if you prefer).
Drizzle olive oil into a large skillet over medium heat. Add sausage slices in a single layer.
Cook 2-3 minutes on the first side then flip them over and cook another 2 minutes until browned then remove from the skillet to a plate.
Add the potatoes, onions, peppers and butter to the skillet with the sausage dripping so they’re infused with the flavor of the sausage – yum!
Sprinkle on the Italian seasoning plus a good seasoning of salt and pepper.
Cook 8-10 minutes or until potatoes are golden brown and fork tender stirring occasionally.
Reduce heat to low, add minced garlic and kale and cook 1 minute stirring constantly so the garlic doesn’t burn.
Return the smoked sausage to the skillet then cook 2 minutes to reheat the sausage and let the flavors come together.
Serve right away!
VARIATIONS AND SUBS:
- I used hillshire farm smoked kielbasa but Italian sausage, turkey sausage, pork sausage, cajun, andioulle or even chicken sausage would also be delicious.
- Add sliced green beans, corn or zucchini.
- Baby potatoes (cut in half) , yukon gold potatoes or even sweet potatoes can be used.
- Other color peppers can be used including green peppers.
- Add sauteed baby bella fresh mushrooms.
- Use 1/2 teaspoon garlic powder instead of garlic cloves.
- Fresh herbs (thyme, rosemary or dill) make a great addition to this dish.
- Vegetable oil can be used instead of olive oil.
- Sprinkle some cheddar cheese or parmesan cheese over the top and pop it in the broiler before serving.
- The kale is optional but a little green veggie is always good!
WHAT TO SERVE WITH SMOKED SAUSAGE, POTATOES, PEPPERS AND ONIONS:
2 Ingredient Dough – easy no yeast Greek yogurt dough for homemade rolls, bagels, breadsticks, naan and more.
Breadsticks – cheesy garlic butter breadsticks from pizza dough – crispy bottom, soft inside topped with mozzarella.
Fruit Salad – delicious fresh seasonal fruits drizzled with a light honey-poppy seed dressing.
Beer Bread – no yeast, kneading – just 6 ingredients to easy, delicious hearty homemade bread.
WHAT TO DO WITH LEFTOVERS:
Any leftover Smoked Sausage Potato Skillet can be stored in an airtight container in the refrigerator up to 3 days.
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Smoked Sausage, Potatoes, Peppers and
- 14 ounces smoked sausage
- 1 1/2 pounds russet potatoes cut in 1/2" cubes
- 1 large bell pepper OR 5-6 mini bell peppers
- 1/2 medium yellow onion diced
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced OR used garlic press
- 1 1/2 cups fresh kale shredded (I buy preshredded/bagged)
- salt and black pepper
- 1/2 teaspoon dry Italian seasoning
- Slice sausage 1/4 – 1/2″ thick.
- Dice the potatoes, onions and peppers into 1/2″ cubes (peel on).
- Drizzle olive oil into a large skillet over medium heat. Add sausage slices in a mostly single layer.
- Cook 2-3 minutes to golden on the first side then flip them over and cook another 2 minutes until browned then remove from the skillet to a plate.
- Add the potatoes, onions, peppers and butter to the skillet with the sausage drippings.
- Sprinkle on the Italian seasoning plus a good seasoning of salt and pepper and cook 8-10 minutes or until potatoes are golden brown and fork tender stirring occasionally.
- Reduce heat to low, add minced garlic and kale and cook 1 minute stirring constantly so the garlic doesn’t burn.
- Return the sausage to the skillet then cook 2 minutes to reheat the sausage and let the flavors come together.
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