Fried Potatoes and Sausage Skillet

Fried Potatoes and Sausage Skillet is the perfect one-pan meal: crispy golden potatoes, juicy sausage, sweet red bell peppers, and a splash of lemon for brightness. It’s a rustic, flavorful dish that brings hearty satisfaction to any meal of the day—breakfast, lunch, or dinner.

Why You’ll Love This Recipe

• One-skillet meal = minimal cleanup
• Combines crunchy potatoes + savory sausage + fresh herbs
• Perfect for breakfast or quick weeknight dinner
• Customizable with your favorite veggies or seasonings
• Ready in under 40 minutes

Ingredients

• 1 pound Yukon gold potatoes, cut into 1-inch chunks
• 3/4 teaspoon kosher salt, divided
• 2 tablespoons olive oil, divided
• 1 pound uncooked pork sausage, casings removed
• 1 medium red bell pepper, cored, seeded, and cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• Juice from 1 medium lemon
• Fresh parsley leaves, for garnish

Directions

Par-cook the Potatoes
Place the potato chunks in a medium saucepan and cover with cold water. Add 1/2 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cook for about 8 minutes, or until the potatoes are just fork-tender but not falling apart.
Drain and let them steam dry for 2–3 minutes. Set aside.

Brown the Sausage
In a large skillet (preferably cast iron), heat 1 tablespoon olive oil over medium-high heat.
Add the sausage, breaking it up with a spatula or wooden spoon. Cook for about 6–8 minutes, until browned and cooked through.
Use a slotted spoon to transfer the sausage to a plate. Leave the rendered fat in the skillet.

Crisp the Potatoes
Add the remaining 1 tablespoon olive oil to the skillet if needed.
Place the drained potatoes into the pan in a single layer. Let them cook undisturbed for about 5 minutes to develop a crispy golden crust.
Flip and continue cooking another 5–7 minutes, stirring occasionally until all sides are browned. Season with remaining 1/4 teaspoon of salt and the black pepper.

Add Peppers and Garlic
Stir in the red bell pepper and sauté for 3–4 minutes until slightly softened.
Add the minced garlic and cook for an additional 30 seconds, just until fragrant.

Finish the Dish
Return the sausage to the skillet. Sprinkle in the red pepper flakes and toss everything together.
Squeeze the juice of one lemon over the skillet and toss again to brighten the flavors.

Serve and Garnish
Remove from heat and garnish with fresh parsley leaves. Serve hot and enjoy immediately!

Pro Tips and Variations

• Don’t skip the lemon juice — it cuts through the richness and brings freshness.
• Swap Yukon gold for red potatoes or baby potatoes.
• For extra flavor, add sliced onions or mushrooms in with the bell peppers.
• Want it spicier? Use hot Italian sausage or increase the red pepper flakes.
• Garnish with Parmesan or a fried egg on top for a brunchy twist.

Serving Suggestions

• Great for brunch with eggs
• Serve as a side with grilled meats or roast chicken
• Add a light green salad for a complete meal
• Spoon into tortillas for a breakfast taco moment

Storage/Reheating

To Store:
Cool completely, then store in an airtight container in the fridge for up to 4 days.

To Reheat:
Reheat in a skillet over medium heat until hot and crispy, or microwave for 1–2 minutes.

FAQs

Can I use pre-cooked sausage?
A: Yes! Slice and brown it lightly in the skillet before adding it back at the end.

Can I make it vegetarian?
A: Swap the sausage for a plant-based version or add hearty mushrooms instead.

Do I need to par-boil the potatoes?
A: Yes, it’s the best way to ensure tender insides and crispy outsides.

Conclusion

This Fried Potatoes and Sausage Skillet is rustic, satisfying, and packed with flavor. Whether served for breakfast, lunch, or dinner, it’s a dish that turns a few humble ingredients into something truly delicious—crispy potatoes, juicy sausage, and fresh herbs all in one hot, hearty skillet.

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