Tasty Smoked Sausage and Potatoes Skillet (Print version)
Smoked sausage and crispy potatoes skillet with peppers and onions, a 30-minute one-pan dinner.
# Ingredients:
For the skillet
01 -
12 oz (340 g) smoked sausage (kielbasa or andouille), sliced into 1/2-inch coins
02 -
1.5 lb (680 g) Yukon gold potatoes, diced into 1/2-inch cubes
03 -
1 medium bell pepper, diced
04 -
1 medium yellow onion, diced
05 -
3 cloves garlic, minced
06 -
1 teaspoon smoked paprika
07 -
2 tablespoons olive oil
08 -
1/4 cup (60 ml) water or chicken broth
09 -
Salt and black pepper to taste
10 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Wash and dice the potatoes into half-inch cubes so they cook evenly and fast. Leave the skin on for texture and less work.
02 -
Slice the smoked sausage into thick coins and sear them in a hot skillet over medium-high heat until the edges char, about 3-4 minutes per side. Remove to a plate.
03 -
Add the onion and bell pepper to the rendered fat and cook until softened, about 4 minutes. Stir in the garlic and paprika for the last 30 seconds.
04 -
Add the diced potatoes, olive oil, and a splash of water or broth, then cover and steam for 8-10 minutes until just tender. Uncover and let the liquid evaporate.
05 -
Return the sausage to the pan and raise the heat. Let everything sit undisturbed for 2-3 minutes to form a crust, then toss once and serve hot.
# Good to know:
01 -
Serve hot straight from the skillet.