Best Sausage And Potatoes Skillet Recipes

POTATOES AND SAUSAGE SKILLET FRY

Steps:

• In a 10 inch cast iron skillet crumble and brown the breakfast sausage over medium heat. The crumbles should be about marble sized and cooked through. Remove the sausage from the pan and drain on paper towels. Reserve for later and try not to eat it all.
• If you must, pour off or blot a little of the sausage grease out of the pan, but really you don't have to. Add the cubed potatoes to the pan and stir to coat with the grease and to keep them from sticking. Liberally salt and pepper the potatoes and sprinkle with garlic powder. Stir and turn again, turn the heat down a little and put a lid on the pan. Check the potatoes every 5 to 10 minutes, stirring and turning so they brown evenly.
• When the potatoes are almost done add the onion to the pan. Turn and cook another 10 minutes or so or until the onion is cooked and the potatoes are browned and cooked through.
• Add the sausage back to the pan and cover everything with the cheese. Put the lid back on the pan and let the cheese melt, another 2-4 minutes.
• Serve with slices of tomatoes, a sprinkling of parsley or other fresh herbs or just ketchup.

ONE-SKILLET SAUSAGE, PEPPERS, POTATOES, AND ONIONS

Steps:

• Set a 10-inch cast-iron skillet over medium-high heat. After it gets good and hot, add the olive oil, then the sausages. Brown all over-about 2 minutes per side-then remove to a waiting plate. We're not trying to cook them through, just sear 'em!
• Add another tablespoon olive oil to the skillet, followed by the potatoes, cut side facing down. Season with a big pinch of salt. Cook these for 5 minutes until browned, then flip and cook another 5 minutes. Transfer these to the plate with the sausages.
• Add the remaining tablespoon olive oil, then the peppers and onion. Season with a big pinch of salt. Sauté, stirring occasionally, until tender-about 10 minutes. Add the sausages and potatoes back to the skillet. Pour 1/3 cup water evenly over the top and cover the pan with a lid.
• Cook for 10 to 15 minutes until the sausage is cooked through and the potatoes are tender, lifting the lid for the last few minutes. Taste and adjust the salt accordingly.

SAUSAGE AND POTATOES SKILLET

Steps:

• Cut sausage links into bite-size pieces. In a covered skillet, cook sausage in water and oil over medium heat for 5 minutes. Remove sausage with a slotted spoon and keep warm. Carefully add potatoes, red pepper and onion to pan. Cover and cook for 5 minutes. Uncover; cook 5-6 minutes longer or until potatoes are tender. Return sausage to pan; heat through.

CHEESY POTATOES AND SAUSAGE SKILLET

Steps:

• Cut sausage lengthwise in half, then crosswise into slices. Cook in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally.
• Add potatoes and chicken broth; stir. Bring to boil; cover. Simmer on medium heat 5 min. Stir in broccoli; cook, covered, 5 min. or until crisp-tender, stirring occasionally.
• Top with cheese; cook, covered, 2 to 3 min. or until melted.

SKILLET POTATOES, CARROTS AND SAUSAGE

Steps:

• 1. Place oil in a large skillet. Add the potatoes and carrots. Season with some salt. Cook stirring occasionally about 10 minutes. Add the onion and garlic. Cook 5 more minutes.
• 2. Add the sausage, rosemary and thyme. Cook 5 more minutes. Serve sprinkled with cheese.

SKILLET POTATOES AND SAUSAGE

Steps:

• 1. melt margerine in large skillet. Slice onion and sausage and add to skillet.
• 2. Open canned potatoes and drain add to skillet. Add seasonings and stir.
• 3. Cover on low heat tossing the ingredients often till potatoes start to brown lightly.
• 4. Remove from heat and serve hot. I like to put a swirl of frenches mustard and Heinz ketchup on top before I serve.