Why you’ll love this recipe:
Putting dinner on the table should be quick and simple without compromising the flavor, right? This delicious weeknight dinner recipe delivers just that!
- a flavorful meal in just 20 minutes
- cooked in one pan
- with only 5 ingredients
One pan or one pot meals, like this sausage and potato skillet, are perfect for those days when dinner needs to be quick, tasty, and filling. Plus, minimal clean-up!!! A total winner in my book.
The smokey, rich flavors of the sausage infuse every part of this dish and make this meal hearty and filling.
Key Ingredients:
- Sausage – Any type of sausage you like can be used for this dish: chicken, turkey, smoked Italian sausage and the list goes on! One thing to note about the recipe is that the spices, herbs, and seasonings have been kept to a minimum. The reason being that all the rich flavor comes from the sausages. They infuse the entire dish while cooking and give it a powerful flavor. I used mozzarella and roasted garlic sausages in this recipe as they give this skillet recipe a rich, satisfying taste. It’s important to use your favorite sausages as they are the main source of flavor!
- Potatoes – You could really use any potato variety that you have on hand. But baby potatoes work really well in this dish, and they always come out perfectly tender as they are small and cook really fast. Larger potatoes have to be pre-boiled before adding them to the skillet as they can be too large to soften up. There’s no need to cut large, chunky potatoes into manageable pieces when baby potatoes work so well.
- Cauliflower – Use fresh or frozen cauliflower florets.
How to make this recipe:
- Quarter the potatoes
- Heat the skillet first, and then add oil and wait until it’s shimmering. Then add the potatoes to the hot oil. It’s crucial to heat the oil as it prevents the potatoes from sticking to the skillet while they fry. Cook for about 2 minutes.
- Chop and then add the cauliflower florets. Reduce the heat to medium and cook for 2-3 minutes. Slice the sausage and add it to the skillet as well as the water. Cook for 8-10 minutes covered.
- And dinner is ready! Serve immediately with fresh cilantro or parsley, if desired.
Expert tips:
- Heat the skillet first before adding the oil to prevent the oil from burning.
- To get that golden crust on potatoes, heat the oil well prior to adding in the potatoes.
- Cut the sausage into smaller pieces with a larger surface area to spread that amazing flavor.
- Choose your favorite sausage flavor, as they are the main source of flavor. I used mozzarella and roasted garlic sausages in this recipe as they give this skillet recipe a rich, satisfying taste.
Storing Instructions:
- Store the leftover sausage and potato skillet in the fridge for up to 3 days.
- I don’t recommend freezing this meal.
FAQs:
A non-stick skillet will work fine and the dish will still taste amazing but the potatoes might need to be cooked for longer on their own for that amazing crispy crust.
A well-seasoned cast iron skillet is ideal for this recipe as it helps to create that beautiful crust on potatoes, which means more flavor! However, I used my trusted Anolon non-stick saute pan, which looks and feels like a well-seasoned cast iron skillet. And it does brown the potatoes beautifully!
Add different vegetables like brussel sprouts, green beans, broccoli, zucchini, or corn. Add fresh herbs like rosemary, thyme, garlic, or sage. Lastly you can change the protein to shrimp or different flavored sausages.
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20-Minute Sausage and Potatoes Skillet
Ingredients
- 1 lb baby potatoes washed and scrubbed (Note 1)
- 2 tablespoons avocado oil or olive oil
- 1 lb 4 links sausage of your choice (Note 2)
- 2 cups chopped cauliflower florets
- 2 tablespoons water
- ½ teaspoon salt
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- Quarter the potatoes.
- Heat a large skillet (I used 12-inch skillet) over medium high heat. Then add oil and heat the oil well. (NOTE: Add the oil after the skillet is well heated. That way potatoes won’t stick to the pan.)
- Once the oil shimmering, add potatoes and spread into one layer to brown them nicely. Cook, undisturbed, for about 2 minutes or until nice and golden. Using a spatula or kitchen tongs, flip the potatoes to brown on other side.
- Add cauliflower florets as soon as you flip the potatoes. Reduce the heat to medium and continue cooking for another 2-3 minutes.
- Meanwhile, slice the sausages into small pieces.
- Add sausages and water. Cover and cook until potatoes are cooked though, 8-10 minutes.
- Season with salt and fresh herbs, if using, and serve!
Notes
- Store the leftover sausage and potato skillet in the fridge for up to 3 days.
- I don’t recommend freezing this meal.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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