This stovetop Italian Sausage and Potatoes not only makes cleanup easy, but is super tasty. Salty Sausage, sweet peppers and crispy sliced potatoes make this sweet and salty sauté delicious and unique.
This dish was often made in my household by mom growing up. And to be honest, it was one of my favorites!
A fan of one pot meals? Try my Eggplant and Zucchini Sauté, Chicken Cacciatore recipe, or my One Skillet Lemon Garlic Pasta.
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This recipe can be made at any time of the year and makes a great dish to bring to a potluck dinner.
This recipe was inspired by my mother who always finds creative waves to cook the same foods but in a different way.
These Grilled Brussels Sprouts are the perfect side for extra vegetables or try this other one pot meal Creamy Garlic Tuscan Chicken.
Here's Why You'll Love this Dish
- one pot means less mess
- salty bite of the sausage pairs well with the sweet taste of peppers
- crispy and comforting potato slices leave you craving for more
- quick meal that hits all the food groups
- kid friendly taste pleases kids and adults at the same time
- hearty meal that keeps you satisfied all day
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Ingredients
This Italian Sausage and Potato recipe use simple and wholesome ingredients that are available all year round, like:
- Peppers
- Potatoes
- Sausage
- Garlic
- Olive Oil
- Dried Oregano or Italian Seasoning.
See recipe card for quantities.
How to Make Italian Sausage and Potatoes
Although the recipe calls for olive oil for frying, I usually bypass adding extra fat when I'm cooking something that is already high in fat. So, it's up to you if you want to add an oil at this point.
Fry the sausage in a pan large enough to hold all ingredients.
While the sausage is cooking, use a mandolin or a knife to slice the potatoes. The thinner the potatoes, the quicker they will cook and caramelize.
Once the sausage is cooked through and has golden brown color add the potatoes. Season with salt and pepper.
If you want your peppers well done and golden brown as well, add them now. Otherwise wait until the potatoes are almost cooked through (about 15 minutes).
Add your peppers and cook to a consistency that you like. Add dried oregano or Italian seasoning.
Storage
This skillet meal doesn't stand up well to storage, specifically the potatoes. Potatoes tend to have that leftover taste after refrigerated. If you have leftovers, you can store them in a sealed container in the fridge for 3- 4 days.
These ingredients don't stand up well to freezing.
Top Tips
Since the sausage already has a lot of sodium, take care to not over salt the peppers and the potatoes. Leave the seasoning to the very end so that you can gauge how much salt you need to season the dish.
To get that caramelized flavor, bring the temperature up just above medium and let the potatoes and peppers sit without stirring for a good 5 minutes before stirring. Repeat until you have the desired amount of charr on the potatoes and peppers.
Substitutions
Now if you don't want any meat products in this skillet, you can forgo the sausage and just cook up the potatoes and peppers. Here are some other options:
- Peppers - Yellow and Red peppers usually add a bit of sweetness to this dish. In fact I prefer Red peppers.
- Potatoes - you can use sweet potatoes in this dish instead of white potatoes, but they won't hold up as good as regular potatoes.
- Vegetarian - of course you can eliminate the sausage and make this vegetarian.
- Pork Sausage - substitute the pork sausage for some chorizo sausage.
If there is an ingredient that you think might go well with this Sausage, Pepper and Potato skillet - add it!
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Variations
If you want a vegetarian skillet option, try the following combination:
- Red Peppers - red peppers, yellow peppers or green peppers and even hot peppers. Sliced.
- Zucchini - cut in large cubes
- Eggplant - cut similar to potato wedges
See full recipe details for a quick and easy eggplant and zucchini sauté.
Equipment
Use a large non stick skillet for this recipe so that your food doesn't stick to the bottom of the pan.
A mandolin comes in handy to cut the potatoes in slices. Vegetable slicers come with a variety of blades. a Mandolin will come handy in your kitchen not only to slice potatoes but to slice and shred other vegetables.
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Recipe Details
Italian Sausage and Potatoes
https://easyhomemaderecipes.caIngredients
- 1 clove garlic
- 1 tbsp olive oil optional
- 16 oz pork sausage 4 sausage links
- 3 medium Potatoes sliced
- 2 Bell Peppers sliced lengthwise
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
- In a large frypan or skillet, sauté the garlic in olive oil on medium heat.1 clove garlic, 1 tbsp olive oil
- Slice the sauce in ¾ inch pieces and cook until golden.16 oz pork sausage
- Add the potatoes.3 medium Potatoes
- If you want a nice char on the peppers add them now with the potatoes. Otherwise, just add the potatoes2 Bell Peppers
- Cook for 15 minutes stirring occasionally so that the potatoes don't burn. If you haven't added the peppers, add them now.
- Cook until the potatoes are crisp and the peppers are cooked to your liking.
- Season with salt, pepper and dried oregano or Italian seasoning.salt and pepper, 1 tsp dried oregano
Notes
Top Tips
Since the sausage already has a lot of sodium, take care to not over salt the peppers and the potatoes. Leave the seasoning to the very end so that you can gauge how much salt you need to season the dish. To get that caramelized flavor, bring the temperature up just above medium and let the potatoes and peppers sit without stirring for a good 5 minutes before stirring. Repeat until you have the desired amount of charr on the potatoes and peppers.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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