Sausage and Potato Recipe
This Sausage and Potato Recipe is a quick and easy meal made with smoky sausage and crispy potatoes, perfect for busy weeknights. Ready in just 35 minutes, it's a hearty dish that everyone will love.
Servings: 6
Calories: 420kcal
Ingredients
- 2 pounds russet potatoes, approximately 5 medium sized potatoes
- 2 tablespoons olive oil
- 14 ounces smoked sausage, cut into ½ inch thick rounds
- 3 tablespoons unsalted butter
- 1 cup sweet yellow onion, diced
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Rinse and scrub the russet potatoes to remove any dirt or film from the skin. Place the potatoes onto a microwave safe plate and poke holes, using the tines of a fork, over the surface of both sides of each of the potatoes.
- Microwave the potatoes for 4 ½ minutes on one side, then flip and microwave another 4 ½ - 5 minutes or until the potatoes are fork tender. Set the potatoes aside to cool before cutting them into 1- 1 ½ inch cubes.
- To a large, heavy duty, skillet on medium high heat add the olive oil. Once the oil is hot, add the smoked sausage to the skillet and cook, and sear, on both sides for 5-6 minutes or until the sausage rounds are heated through and golden brown.
- Using a spatula, remove the browned smoked sausage rounds from the skillet and place them onto a plate while you prepare the rest of the recipe.
- To the hot skillet, add the butter and allow it to melt. To the melted butter add the diced onions and russet potatoes pieces.
- Sprinkle the potatoes with salt, garlic powder, onion powder and black pepper. Gently stir to coat all the potatoes and onions with the seasonings and spread the mixture into an even layer.
- Allow the potatoes to warm through and crisp on the bottoms for 3-4 minutes, flip the potatoes over and allow them to crisp for another 3-4 minutes. Be careful to not stir the potatoes too much as they will start to break apart. Using a large spatula (a fish spatula works great) is the easiest way to flip a large section of the potatoes at a time until all the potatoes have crisped on both sides.
- Once the potatoes are crisp, and the onions are soft and lightly caramelized, add the smoked sausage rounds back to the skillet. Stir to combine and cook for an additional 1-2 minutes or until fully heated through and crisp. Remove from the heat and serve.
Notes
- This recipe is great to make with leftover baked potatoes. It's important your potatoes are precooked (we'll teach you how to microwave them) and fully cooled before you begin.
- Make sure to poke enough holes on all sides to evenly cook the potatoes.
- Let the potatoes cool completely before cutting to maintain their shape and prevent them from becoming mushy.
- Make sure the skillet is hot enough to sear the sausage properly, giving it a nice, crispy exterior.
- Keep the sausage covered with foil to keep it hot while you finish preparing the potatoes and onions.
- Stir gently to avoid breaking the potatoes.
- Avoid overcrowding the skillet to allow the potatoes to crisp up nicely.
- Stir gently to evenly distribute the sausage without breaking the potatoes.
Nutrition
Calories: 420kcal | Carbohydrates: 31g | Protein: 12g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 959mg | Potassium: 796mg | Fiber: 2g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 2mg