One Pan Sausage, Peppers and Potatoes Recipe

This one skillet Sausage, Peppers and Potatoes recipe 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.

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• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
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• Recipe Details

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.

Ingredients

This recipe for Sausage, Peppers and Potatoes uses simple and wholesome ingredients that are available all year round.

• Peppers
• Potatoes
• Sausage
• Garlic
• Olive Oil
• Dried Oregano or Italian Seasoning.

See recipe card for quantities.

Instructions

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.

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.

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Visit my shop to see my favorite equipment and products to use in the kitchen.

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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).

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Add your peppers and cook to a consistency that you like. Add dried oregano or Italian seasoning.

Hint: 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 recipe details here for the full recipe for this eggplant and zucchini sauté.

Equipment

Use a large non stick skillet for this recipe so that your food doesn't tick 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.

This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.

Visit my shop to see my favorite equipment and products to use in the kitchen.

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 tip

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.

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