Sausage Potato Skillet

Potato goodness in no time at all, any time of day, using almost any kind of ingredients! Check out our Sausage Potato Skillet.

Course Main Course

Cuisine American

Total Time 28

Servings

Calories 427.5kcal

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.

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.