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Easy Italian Sausage and Potato Skillet
This Easy Italian Sausage and Potato Skillet cooks up in just 30 minutes. The potatoes absorb the juices from the sausage for incredible flavor!
Yield: 4-6 servings
Prep: 10 minsCook: 20 minsTotal: 30 minutes
Ingredients
- 1 1/2 pounds any type potato (Russet, new red, yellow, all purpose, etc.)
- 2 tablespoons olive oil
- 1 1/2 pounds Italian sweet sausage, cut into thick slices on the bias
- 1 pound onion, sliced into thick slices
- 2 large green peppers, cut into thick strips
- 1/4 cup chicken or vegetable stock
- 3 tablespoons butter
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry oregano
- 1/4 teaspoon paprika
Instructions
- In a large skillet with a tight fitting lid, fill half full of water.
- Peel potatoes (if using small new red potatoes, no need to peel) and cut into wedges about the same size as a steak fry. Place in water as you cut. Place pan on stove, and bring to a boil, then cover and lower to a medium boil and boil for five minutes. Potato wedges should still have a good bite. They will be cooked again later. With a strainer, remove to a plate. Discard water.
- Wipe out the pan and add the olive oil. Heat over medium high and add the sausage pieces. Brown on both sides, then reduce heat and continue to cook and turn until they are cooked through. Remove to a medium bowl.
- Add onions and peppers and sauté for about 8-10 minutes or until the peppers just start to lose their crunch. Add the stock and stir to loosen up any brown bits from the pan. Pour this mixture in the bowl with the sausages.
- Add butter to pan and add seasoned salt, garlic powder, oregano and paprika. Place drained partially cooked potatoes in butter mixture and toss lightly to coat both sides then cook until potatoes are browned and cooked through, turning occasionally to brown both sides.
- Add the sausage, peppers and onions back with the potatoes and stir lightly without breaking up the potatoes and serve.
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