Potatoes And Smoked Sausage
Let Me Tell You About This Dish…
Hey there, friend! So, there’s this dish that I whip up whenever the weather gets a bit chilly or when I’m just in need of some wholesome comfort food. It’s potatoes and smoked sausage, and let me tell you, it’s like a warm hug on a plate. I vividly remember the first time I made it—I was in college, short on cash, and craving something hearty. A friend threw the idea out there, and I’ve been hooked ever since! It’s the kind of thing that brings back cozy memories each time I make it. Plus, who doesn’t love a dish that leaves your kitchen smelling like pure nostalgia?
Why You’ll Love This Recipe
I make this when my family’s hankering for something filling yet super easy. My kids go bananas for it, probably because it’s one of those meals where you can really dig in. (And let’s be honest, who doesn’t love potatoes?) If you ever need a dish that makes everyone happy without a ton of fuss, this is your go-to. I once tried rushing through it—believe me, it’s worth taking your time.
What’s In It? (The Ingredients List)
- 1 pound smoked sausage, sliced (I sometimes grab turkey sausage if I’m feeling virtuous)
- 6 medium potatoes, peeled and diced (or just toss them in with skins if you’re feeling rustic)
- 1 large onion, chopped (my grandma swore by using yellow onions, but any kind will do)
- 2 tablespoons olive oil
- Salt and pepper to taste
- A handful of fresh parsley, chopped (optional, but it does add a nice touch)
How To Cook It Up
- Heat the olive oil in a large skillet over medium heat. Toss in the smoked sausage slices and let those babies brown up nice and crispy. This is where I usually sneak a taste—quality control, you know?
- Add the onions, and let them cook until they are soft and a little bit caramelized. It’s okay if this takes a while—onions are natural slowpokes.
- Stir in the potatoes, giving everything a good mix so the flavors get friendly with one another. Don’t worry if it looks a bit weird at first—I promise, it always comes together.
- Season with salt and pepper. I tend to be generous here, but you do you!
- Cover and cook for about 20-25 minutes, stirring occasionally. The potatoes should be tender and flavorful, absorbing all that sausage-y goodness.
- If you’re feeling fancy, sprinkle the parsley on top before serving.
Notes From My Kitchen
After a few trials, I found out that using a non-stick skillet can save you from a lot of scrubbing later. Also, if you’re out of olive oil, any vegetable oil will work in a pinch.
Variations I’ve Tried
Once, I attempted to add some bell peppers—a colorful idea, but they turned a bit mushy. I’d say stick to the basics. However, adding a sprinkle of smoked paprika once did wonders!
Do You Need Any Special Equipment?
A large skillet is ideal, but if you only have a small one, just cook in batches. No biggie.
Storing Leftovers (If There Are Any!)
Store in an airtight container in the fridge for up to 3 days—though honestly, in my house, it never lasts more than a day!
What To Serve With It?
It’s great on its own, but if you’re feeling indulgent, a slice of crusty bread works wonders to mop up any leftover sauce. My mom always served it with a side salad—gotta have your greens!
Pro Tips (Learn From My Mistakes!)
Once, I tried rushing the potatoes by cranking up the heat, and they ended up burning on the outside and raw on the inside. Patience is key here!
Questions I’ve Been Asked
Can I use a different kind of sausage? Absolutely! I’ve used chorizo for a spicier kick, and it was a hit.
Is it okay to use sweet potatoes instead? Sure thing! Just keep an eye on them as they cook faster than regular potatoes.
Do I have to peel the potatoes? Nah, I often leave the skins on for a more rustic feel (and less work).
Ingredients
- 1 lb smoked sausage, sliced into 1/2-inch rounds
- 4 medium russet potatoes, peeled and diced
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook for 3-4 minutes until browned. Remove sausage from skillet and set aside.
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2Add diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they begin to soften and turn golden.
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3Add chopped onion and bell pepper to the potatoes. Cook for another 5-7 minutes until the vegetables are tender.
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4Return the browned sausage to the skillet. Sprinkle with garlic powder, paprika, salt, and black pepper. Stir well to combine.
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5Continue to cook for 5-7 minutes, stirring occasionally, until the potatoes are cooked through and everything is heated. Garnish with fresh parsley if desired and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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