Description
This Fried Potatoes and Sausage Skillet is the ultimate comfort dish combining tender Yukon gold potatoes, savory pork sausage, and vibrant red bell peppers, all cooked to golden perfection in a single skillet. Enhanced with garlic, red pepper flakes, fresh lemon juice, and parsley, this hearty meal brings together rich flavors and satisfying textures in just 30 minutes – perfect for a quick weeknight dinner or weekend brunch.
Ingredients
Scale
Potatoes
- 4 medium Yukon gold potatoes
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil, divided
Sausage
- 1 pound uncooked pork sausage
Vegetables and Flavorings
- 1 medium red bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 medium lemon, juiced
- 2 tablespoons fresh parsley leaves
Instructions
- Boil the Potatoes: Place the Yukon gold potatoes in a large saucepan and cover them with cold water, about 1 inch above the potatoes. Add 1/4 teaspoon kosher salt and bring to a boil over high heat. Cook just until the potatoes are fork-tender, about 3 to 4 minutes, then drain and set aside.
- Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the uncooked pork sausage, breaking it up with a wooden spoon. Cook until browned and fully cooked through, approximately 10 minutes. Transfer the sausage to a paper towel-lined plate to drain excess fat.
- Fry the Potatoes: Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the drained potatoes and spread them evenly across the pan. Let them cook undisturbed for about 5 minutes to develop a golden crust.
- Add Vegetables and Seasonings: Stir in the diced red bell pepper, minced garlic, the remaining 1/2 teaspoon kosher salt, freshly ground black pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, about 3 to 4 minutes.
- Combine and Finish: Return the cooked sausage to the skillet and gently stir to combine. Heat through for about 2 minutes. Remove from heat, then stir in the fresh lemon juice and chopped parsley leaves to brighten the flavors before serving.
Notes
- Yukon gold potatoes are preferred for their creamy texture and flavor, but russet potatoes can be substituted if necessary.
- Be careful not to overcook the potatoes during boiling; they should be just fork-tender to hold up during frying.
- For a spicier dish, increase the red pepper flakes to taste.
- Feel free to garnish with additional fresh parsley or a squeeze of lemon for extra brightness.
- This skillet meal pairs well with a simple green salad or crusty bread for a complete meal.
