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
1lbbaby potatoeswashed and scrubbed (Note 1)
2tablespoonsavocado oilor olive oil
1lb4 links sausage of your choice (Note 2)
2cupschopped cauliflower florets
2tablespoonswater
½teaspoonsalt
2tablespoonschopped 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.