Easy Skillet Sausage and Potatoes Recipe (One-Pot Wonder)

This Skillet Sausage and Potatoes recipe is a simple one pan meal that is comforting, flavorful, and ready in about 30 minutes. Smoked sausage, hearty potatoes, and a flavorful mixture of onion and bell peppers. Perfect weeknight meal!

Updated August 1 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on January 24, 2024.

Watch this quick video tutorial!

Sausage and potatoes are one of those suppers that takes me straight back to my mother's kitchen in Florida, where a cast iron skillet on the stovetop meant something good was coming. Smoked sausage, golden fried potatoes, sweet peppers and onion, all cooked together in one pan. It's the kind of meal that fills the house with the best smell and brings everybody to the table without being called twice.

I've been developing and photographing comfort food recipes since 2013, and this skillet has been in my regular weeknight rotation for years. I've tested it with every kind of sausage and potato combination you can think of, so I can tell you exactly what works, what to watch for, and how to get those potatoes golden and fork-tender every single time.

If you need a hearty, one-pot dinner on the table in about 45 minutes with barely any cleanup, this is the one. Let's get started!

Why You'll Love This Skillet Sausage and Potatoes

• True one-pot meal - Everything cooks in a single skillet, so dinner and cleanup are both done fast.
• Big, smoky flavor - Browning the smoked sausage first means the potatoes and vegetables cook in those flavorful drippings.
• Completely customizable - Any sausage works here, from traditional smoked sausage to Italian, chicken, or turkey sausage, and you can swap in whatever potatoes you have.
• Family-approved and budget-friendly - Simple ingredients, hearty portions, and a 5-star favorite with readers for a reason.

Ingredients You'll Need 

Here's everything you'll need to make this recipe.

1. Olive Oil - Needed to sauté the onion, bell pepper, and garlic. Depending on your sausage, you may use less. Avocado oil or any neutral oil works as a substitute.
2. Smoked Sausage - Any pound of smoked sausage brings the deep, savory backbone of this dish. Sweet or spicy, Italian-style, chicken, or turkey sausage all work beautifully.
3. Potatoes - I prefer baby gold (Yukon gold) or baby Dutch yellow potatoes. Red potatoes or even sweet potatoes work too. Dice them small so they fry up quickly and evenly, and no need to peel.
4. Onion - Yellow or white onion adds an earthy, slightly sweet base. Skip red onion for this one.
5. Green Bell Pepper - Brings a peppery sweetness that's classic in Southern skillet cooking. Red bell pepper works in the same amount.
6. Garlic - Fresh minced cloves for that pungent depth. Add more if you like, there's no such thing as too much garlic.
7. Fresh Thyme - Freshly chopped thyme adds a woody, slightly floral note that dried just can't match here.
8. Paprika - A touch of smokiness that ties the whole skillet together. Use regular paprika, not sweet.
9. Salt and Ground Black Pepper - Seasons the skillet and brings out everything else.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Sausage and Potatoes

Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.

Step 1: Brown the Sausage

Heat your skillet over medium-high, add the oil, then brown the sliced sausage on both sides, about 5 minutes. Don't rush this step, those browned edges and the drippings left behind are where the flavor of the whole dish starts. Remove the sausage and set it aside.

Step 2: Sauté the Vegetables

In the same skillet, cook the onion and bell pepper in the sausage drippings until they start to soften, then add the garlic for just 1-2 minutes until fragrant. Garlic burns fast, so keep it moving.

Step 3: Fry the Potatoes

Lower the heat to medium and stir in the diced potatoes, thyme, paprika, salt, and pepper. Cook, stirring occasionally, until the potatoes are fork-tender and golden brown, about 15-20 minutes. Stirring too often keeps them from crisping, let them sit and fry between stirs.

Step 4: Bring It All Together

Return the sausage to the skillet, stir everything to combine, and cook about 5 more minutes until heated through. Taste, adjust your seasoning, and serve warm.

LaKita's Expert Tips

Here are my best tips for making this recipe turn out perfectly every time.

• Dice the potatoes small and uniform. Pieces of different sizes will cook unevenly, leaving some mushy and some undercooked.
• Let the potatoes sit undisturbed between stirs. Constant stirring steams them, patience is what gives you those golden, fried edges.
• Match your oil to your sausage: use the full 2 tablespoons for lean turkey or chicken sausage, but just 1 tablespoon for pork or beef sausage, which release their own fat.
• Use the largest skillet you own. A 12-inch cast iron skillet or braiser gives everything room to brown instead of steam. Crowded pans make soggy potatoes.
• If your potatoes are taking too long, cover the skillet for 5 minutes to trap steam and speed them up, then uncover to re-crisp.
• Taste before serving. Different sausages carry very different salt levels, so the final seasoning adjustment matters.

Variations & Substitutions

This recipe is flexible, here are some easy ways to make it your own.

• Red potatoes and sausage - Swap the baby golds for diced red potatoes. They hold their shape beautifully and don't need peeling either.
• Cajun style - Use andouille sausage and add ½ teaspoon of Cajun seasoning for a Louisiana kick.
• Add more vegetables - Zucchini, green beans, or corn stirred in during the last 10 minutes all work (one of my readers swears by the zucchini).
• Lighter version - Chicken or turkey smoked sausage cuts the fat without losing the smoky flavor.
• Cheesy finish - Scatter shredded sharp cheddar over the top, cover for 2 minutes, and let it melt.
• Breakfast skillet - Serve it with fried eggs on top for a hearty morning version, the leftovers are made for this.

Make-Ahead & Storage

Make-Ahead

You can dice the onion, bell pepper, and sausage up to a day ahead and store them covered in the refrigerator. Diced potatoes can also be prepped ahead. Keep them submerged in cold water in the fridge so they don't brown, then drain and pat completely dry before frying.

Storage & Reheating

Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for 3-4 days. To reheat, warm them in a skillet over medium heat until heated through. That's the best way to bring back the crispy edges. The microwave works in a pinch, but the potatoes will be softer. I don't recommend freezing this recipe. The potatoes don't hold up well after thawing.

Did You Make This Recipe?

If you give this skillet sausage and potatoes a try, I'd love to know what you think! Leave a comment and a star rating below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. And if you have a favorite sausage or potato swap, tell me about it in the comments. I love hearing how y'all make these recipes your own.