PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 4 servings
This one-skillet smoked sausage and potato are ready in under thirty minutes! It is super easy to throw together with an amazing savoury flavour from the sausage and a touch of spice thanks to the sweet bell peppers.
INGREDIENTS
1 package smoked sausage
4 tbsp olive oil (or butter, or ghee)
1 1/2 pounds (650 grams) small baby potatoes, quartered
1 onion, minced
2 tsp Italian seasoning
1 tsp hot sauce of your choice (we used Sriracha)
1/2 tsp minced garlic
1/4 c. (60ml) low-sodium chicken stock (or beef, vegetable)
1 red bell pepper, sliced
Salt and fresh cracked pepper
1/2 tsp red chilli pepper flakes, or to taste
Grated Parmesan, optional
Chopped parsley, for garnish
How to make 20-Minute Smoked Sausage and Potato Skillet
Step 1: Heat 3 tbsp oil in a large cast-iron skillet over medium heat. Once the oil is hot, add the baby potatoes to the skillet and sprinkle with salt and pepper. Saute for about 10 to 12 minutes until the potatoes are golden and cooked through. To a plate, transfer the potatoes when done and set aside.
Step 2: Drizzle the rest of the oil in the same skillet. Add the sliced smoked sausage and cook on all sides for about 5 minutes over medium heat until brown. Then, add the garlic along with the onion, and red bell pepper and season with red pepper flakes, Italian seasoning, salt, and pepper. Continue to cook for an additional 2 to 3 minutes until the smoked sausage until tender. Pour in 1/4 cup of the stock and deglaze the pan. Now, add the hot sauce and stir until the smoked sausage and veggies are coated.
Step 3: Return the sauteed potatoes to the skillet. Stir and cook to reheat the potatoes. To taste, adjust the seasoning.
Step 4: Serve the smoked sausage and potatoes right away with Parmesan. If desired, garnish with some chopped fresh parsley. Enjoy!
Nutrition Facts:
Energy 328.53 cal, Fat 19.36 g, Protein 6.9 g, Carbs 33.1 g, Saturated Fat 3.94 g, Polyunsat Fat 2.09 g, Monounsat Fat 12.38 g, Sugar 2.13 g, Cholesterol 10.44 mg, Sodium 295.08 mg, Potassium 776.44 mg, Fiber 3.79 g
Ingredients
- 1 package smoked sausage
- 4 tbsp olive oil (or butter, or ghee)
- 1 1/2 pounds (650 grams) small baby potatoes, quartered
- 1 onion, minced
- 2 tsp Italian seasoning
- 1 tsp hot sauce of your choice (we used Sriracha)
- 1/2 tsp minced garlic
- 1/4 c. (60ml) low-sodium chicken stock (or beef, vegetable)
- 1 red bell pepper, sliced
- Salt and fresh cracked pepper
- 1/2 tsp red chilli pepper flakes, or to taste
- Grated Parmesan, optional
- Chopped parsley, for garnish
Instructions
Step 1: Heat 3 tbsp oil in a large cast-iron skillet over medium heat. Once the oil is hot, add the baby potatoes to the skillet and sprinkle with salt and pepper. Saute for about 10 to 12 minutes until the potatoes are golden and cooked through. To a plate, transfer the potatoes when done and set aside.
Step 2: Drizzle the rest of the oil in the same skillet. Add the sliced smoked sausage and cook on all sides for about 5 minutes over medium heat until brown. Then, add the garlic along with the onion, and red bell pepper and season with red pepper flakes, Italian seasoning, salt, and pepper. Continue to cook for an additional 2 to 3 minutes until the smoked sausage until tender. Pour in 1/4 cup of the stock and deglaze the pan. Now, add the hot sauce and stir until the smoked sausage and veggies are coated.
Step 3: Return the sauteed potatoes to the skillet. Stir and cook to reheat the potatoes. To taste, adjust the seasoning.
Step 4: Serve the smoked sausage and potatoes right away with Parmesan. If desired, garnish with some chopped fresh parsley. Enjoy!
