My grandma used to fry potatoes and onions in a cast iron skillet, and I thought it was just about the best thing in the world to eat. I still do, and every time I make it – or eat my Aunt Flori’s version – I think of her.
This takes the potatoes and onions a step further. Add sausage and peppers and you have a whole meal in a skillet. It’s one of my favorite lazy day comfort foods. It’s also what I cook on the rare occasions I go camping. I chop everything up ahead of time, throw it into a skillet over the campfire, and give it a stir once in a while until it’s all done. Heaven on a plate.
This is a recipe definitely open for variation. You can use whatever kind of potatoes, peppers or onions you like best. If you want a vegetarian version, leave out the sausage, vary the herbs for different flavors, etc. This is the version I made this time.
Potato & Sausage Skillet Dinner
1-2 tbsp. olive oil
4-5 russet potatoes, peeled, halved and sliced
2-3 links of lean sausage or kielbasa, sliced
1 small red onion, chopped
1 red pepper, diced
1 tsp. Italian seasoning
Salt & pepper
1 tbsp fresh thyme
1 tbsp chopped chives
Heat a large skillet over medium-high heat. Add oil and heat for a minute. Add potatoes and sausage. (Note: if you are using a higher fat sausage, I would recommend boiling or microwaving first to render some of the fat so the dish isn’t greasy. I usually choose a leaner sausage so that’s not necessary). Cover and cook potatoes and sausage, stirring once or twice with a spatula, for about 5 minutes. Uncover. Add onions and peppers. Add salt & pepper and Italian seasoning. Continue to cook, stirring once in a while until potatoes are tender. Don’t stir too often, it’s nice to let it sit from time to time so you get some crunchy bits here and there. Toss in the fresh herbs and cook a few more minutes. Serve hot. If you’re feeling healthy, eat it with a big salad, or just dig in to a big bowl of this. If you have leftovers, it’s wonderful with scrambled eggs the next morning.