20-Minute Sausage and Potatoes Skillet
One skillet and only 5 ingredients to get the dinner on the table.
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!
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.
Calories: 546kcal, Carbohydrates: 22g, Protein: 25g, Fat: 39g, Saturated Fat: 11g, Cholesterol: 95mg, Sodium: 1328mg, Potassium: 960mg, Fiber: 3g, Sugar: 2g, Vitamin A: 60IU, Vitamin C: 47mg, Calcium: 39mg, Iron: 3mg
Continue Reading for additional tips and serving suggestions.