This smoked sausage potato skillet is one of our favorite super-easy weeknight meals. It’s flavorful, filling and universally loved — a perfect clean-out-the-fridge dinner.
This is one of our most made dinners — ever.
We call it a Monday meal for a reason: it’s fast, forgiving, and satisfying. The potatoes and peppers give it a breakfast-hash vibe while the smoked sausage brings smoky, savory depth. Everyone in the house enjoys it.
Smoked turkey sausage is a staple in our kitchen because it makes dinners effortless. When I don’t have the time or energy to plan an elaborate meal, smoked sausage saves the day. A simple sheet-pan sausage-and-peppers is another favorite, but for this skillet version we add crispy Yukon Gold potatoes that stay buttery inside and golden outside.
This skillet version comes from the Everyday Dinners bonus cookbook and has become a reliable, quick dinner after a busy day. The flavors are balanced, the dish is filling, and it doesn’t take long to make.
How I make it
- I start by tossing the potatoes with salt, pepper and a little garlic powder. I prefer baby Yukon Golds because they’re small, versatile and cook quickly. After about 10–12 minutes over medium heat they turn golden with crisp edges.
- Next I add sliced peppers and onions. Cut them into strips, dice or chunks — whatever you prefer — and cook until tender and starting to brown.
- Then I add the smoked sausage. I usually use precooked smoked turkey sausage and slice it into rounds so the pieces brown nicely on both sides.
- Finally, I toss everything together and finish with a sprinkle of Parmesan and some chopped fresh parsley if I have it. The cheese adds a little extra savory touch but is optional.
This isn’t a fussy dish, but it’s comforting, delicious, and easy to adapt. Swap in different potatoes, add broccoli, or use whatever vegetables you need to use up — it’s very forgiving.
Smoked Sausage Potato Skillet
Smoked Turkey Sausage Potato Skillet
2 to 4 people
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Ingredients
- 2 tablespoons olive oil
- 1 pound baby Yukon Gold potatoes, quartered or halved
- Kosher salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 12 ounces precooked smoked sausage (turkey sausage preferred), sliced into rounds
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tablespoons Parmesan cheese (optional)
- Fresh parsley, chopped, for topping (optional)
Instructions
- Note: Aim for roughly 1-inch potato pieces. Depending on size, halve or quarter them so they cook in 10–12 minutes over medium heat.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the potatoes with a big pinch of salt, pepper and the garlic powder. Cook, stirring often, until the potatoes soften and some edges become crispy, about 10–12 minutes. Transfer potatoes to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Add the onions and peppers with another pinch of salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Push vegetables to the side and add the sausage rounds. Cook 2–3 minutes per side until golden and browned.
- Return the potatoes to the skillet and toss everything together. Sprinkle with Parmesan and chopped parsley if using. Serve immediately.
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I can taste that.