20-Minute Sausage and Potatoes Skillet
Super quick and flavorful sausage and potatoes skillet in less than 20 minutes! One skillet and only 5 ingredients to get the dinner on the table.
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
Note 1: I highly recommend using baby potatoes, as they are small and cook real fast.
Note 2: Any kind of sausage will work, chicken, turkey, smoked sausages, etc. I used mozzarella and roasted garlic chicken sausage. It’s important to use the sausage that you love, because the entire dish is flavored with them.
Storing instructions:
- Store the leftover sausage and potato skillet in the fridge for up to 3 days.
- I don't recommend freezing this meal.
Nutrition
Calories: 546kcalCarbohydrates: 22gProtein: 25gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 95mgSodium: 1328mgPotassium: 961mgFiber: 4gSugar: 2gVitamin A: 62IUVitamin C: 47mgCalcium: 40mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.