Sausage Potato Skillet
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Our sausage potato skillet stands alone or can be paired as a side with some of our other 28-minute recipes, especially our brunch or breakfast-for-dinner recipes, like our Eggs Benedict or Mini Egg Bites.
If you love cooking with sausage, be sure to check out our most popular recipe, Italian Sausage soup, our Oven Baked Italian Sausage, as well as our top list of recipes using Italian sausage.
👍 Why We Love Our Sausage Potato Skillet
Quick and simple– Like all of our recipes, this Italian sausage and potatoes skillet comes together in
Any time of day– Dinner, breakfast, pop it in your kid’s lunchbox, whatever. It’s all good!
Highly customizable.The key ingredients are: potatoes, onion, sausage, and corn. Otherwise, you can really throw in any veggies you want. And like our Sausage Frittata, you can use up all kinds of weird/random things in your fridge and most of the time. The sausage potato skillet will be delicious!
🛒 Ingredients
Notes on ingredients:
Potatoes– red or Yukon gold potatoes (diced into small wedges or chunks). Note: You don’t have to peel potatoes. Their skin gives them a nice crispy finish once prepared.
Salt & pepper– to taste
Cooking oil– divided, for panfrying potatoes and sautéing veggies
Yellow onion– thinly sliced
Bell pepper-red, chopped
Garlic-minced, fresh is best
Italian sausage– ground
Mushrooms– sliced
Corn– fresh or frozen
👩🍳 Instructions
Step 1: Boil potatoes and drain.
Step 2: Pat dry and then panfry potatoes in oil.
Step 3: Meanwhile, cook onions, garlic and peppers.
Step 4: Brown sausage and combine with cooked vegges, corn and mushrooms.
Combine potatoes and sausage/veggies mixture and serve.
🥄 Kid Steps:
- Chop potatoes with these awesome kid-friendly knives. We also love this Sani-Tuff cutting board because it’s rubber, has some heft, and won’t slide around on your counter.
- Bring potato water to a boil. his teaches kids to pay attention to the stovetop and see what happens to water when it gets that hot. Yay science!
- Help chop and measure out veggies for skillet mix.
- Break up the meat using a non-metal potato masher, especially if cooking with a non-stick pan.
- Combine and stir cooked meat with veggies. A long, wooden spoon is great for this task.
✔️ Tips and Variations
Buy pre-sliced mushrooms. The price isn’t very different from whole mushrooms and it cuts down on prep time.
Vary the sausage- While we love ground Italian sausage for its spice and zest, there are a ton of other types of sausage that would work great, including chicken apple sausage, smoked sausage, kielbasa, or turkey sausage.
Break up meat using a non-metal potato masher, especially if you’re cooking with a non-stick pan.
Make fresh corn if you have time. If you have more than 28 minutes, consider making oven-roasted, fresh corn. Shuck, butter and season each ear of corn with salt & pepper. Place the ears in separate sheets of tinfoil, and roll the tinfoil up so the corn is completed enclosed. Place corn on a baking sheet and pop in the oven for 25 minutes at 450 degrees. Making corn this way actually doesn’t add a whole lot of time to the recipe.
Add extra veggies. Just note that when you are cooking, throw the denser, harder ingredients in the pan first (the ones that require more cook time, i.e. broccoli, carrots).
🧊Storage
Serve: Our sausage potato skillet is best served immediately, when hot/warm.
Store: Store in an airtight container in the refrigerator for 2-3 days.
Freeze: We do not recommend freezing this dish.
❓FAQ
You have a couple options to make the dish vegetarian. (1) Simply omit the sausage, step up the spice level, and add more veggies. (2) Omit the sausage and add in a shredded cheese of your choice. Of course, the sausage potato skillet would no longer be dairy-free. (3) Replace the sausage with pea protein crumbles. I’m a huge fan of Beyond Meat Beefy Crumbles. Worth noting is that these crumbles are high in protein and also gluten-free.
No, you don’t need to peel red potatoes before cooking them, but you should scrub them clean. Once panfried, the potato’s skin gives them a nice crispy finish.
Potatoes are done boiling when they are soft and can be easily penetrated by a fork or knife.
👶🏾 Tips for Picky Eaters
🍅 Buy mild Italian sausage. Italian sausage tends to have some kick, and some can even be on the spicy side. I love that flavor, but my kids…not so much. Make it easy on yourself and buy sweet or mild sausage. Less whining, more eating 🙂
🍅Put the potatoes and corn on the side. Some kids get freaked out by a big mix of things, even when they like the individual ingredients. I made this fried potato and sausage dish twice, in two different ways. Truth be told, my kids ate way more the time when I put the potatoes and corn on the side. Just microwave the corn (instead of adding it to the skillet mixture).
🍅Kids pick the veggies. This recipe is highly customizable. And our kids loved making the decisions. Let your kids pick out the veggies at the grocery store, or pick from what’s in your fridge….within reason, of course!
🧶 Crafts for this Recipe
This Italian sausage and potatoes skillet calls for three of our favorite ingredients: pork, potatoes, and mushrooms! Choose from one of our three crafts for your kids to do while you cook.
🐷 Other Sausage Dishes:
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Sausage Potato Skillet
Ingredients
- 4 medium red or yukon gold potatoes ((diced into small wedges or chunks))
- water
- 1-2 teaspoon salt ((for water))
- 4 Tablespoon cooking oil
- salt & pepper ((to taste))
- 1/2 yellow onion ((thinly sliced))
- 1 red bell pepper ((chopped))
- 2 – 3 cloves garlic ((minced))
- 1 Pound ground Italian sausage
- 4 ounce mushrooms ((sliced))
- 8 – 10 oz bag frozen corn ((see notes below about using fresh corn))
Instructions
- Add potatoes to a medium skillet on high heat, and spread out evenly. Add enough water to cover potatoes by 1". Bring water to a boil , add the salt and continue boiling for 10-15 minutes or until potatoes are soft. Once potatoes are soft, remove from water. Pour the water out of the skillet.
- Pat dry potatoes with a paper towel. Add 2 T of cooking oil to the skillet that held the potatoes and heat on medium. Add potatoes back to the skillet and season them liberally with salt & pepper. Panfry until the the sides of the potatoes are slightly golden brown.
- Meanwhile, heat a second medium-large skillet on medium and add remaining 2T of the cooking oil. Once heated, add onion, peppers, and garlic. Cook for 5-7 minutes, stirring frequently. When done, scoop veggies into a separate bowl and set aside.
- Using the same skillet on medium heat, add sausage and cook until no longer pink, breaking it up into smaller pieces as it cooks. Once sausage is cooked, add mushrooms, corn and the veggie mix (from Step 3) to skillet. Season with salt & pepper and cook for 5-7 minutes. Stir frequently. Combine with potatoes and serve.
Notes
- Combine the skillet mixture with the browned potatoes in a plate or bowl. Or serve them side by side. Your meal is ready!
- Break up meat using a non-metal potato masher, especially if you’re cooking with a non-stick pan.
- Make fresh corn if you have time. If you have more than 28 minutes, consider making oven-roasted, fresh corn. Shuck, butter and season each ear of corn with salt & pepper. Place the ears in separate sheets of tinfoil, and roll the tinfoil up so the corn is completed enclosed. Place corn on a baking sheet and pop in the oven for 25 minutes at 450 degrees. Making corn this way actually doesn’t add a whole lot of time to the recipe.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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