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Sausage and Crispy Skillet Potatoes
Easy one-skillet crispy potatoes with crumbled pork sausage—simple prep, 35 minutes total, great for breakfast or dinner.
Why this recipe works
This is a straightforward one-skillet recipe for crispy cubed potatoes tossed with crumbled pork sausage. It suits home cooks who want a simple, hearty breakfast or weeknight skillet dish.
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Key takeaways
Cook potatoes undisturbed first for maximum crisp.
Push potatoes aside and brown sausage separately.
Adjust seasoning at the end and serve hot.
Recipe guide
This is a straightforward one-skillet recipe for crispy cubed potatoes tossed with crumbled pork sausage. It suits home cooks who want a simple, hearty breakfast or weeknight skillet dish.
Crisp the potatoes first, then brown the sausage separately for best texture.
- Cook potatoes undisturbed first for maximum crisp.
- Push potatoes aside and brown sausage separately.
- Adjust seasoning at the end and serve hot.
Ingredients & Prep
Total amounts listed equal 10 lb potatoes and 120 oz sausage; for a single 10–12" skillet use 1 lb potatoes and 12 oz sausage. Wash and dry potatoes, then cut into 1/2" cubes. Season with salt, pepper and a pinch of paprika or garlic powder.
Cooking the Potatoes
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Add potatoes in a single layer and cook undisturbed 6–8 minutes until golden on the bottoms. Stir and continue cooking, pressing occasionally, about 8–10 more minutes, until crisp and tender.
Brown Sausage & Finish
Push potatoes to one side, reduce heat to medium and crumble sausage into the empty side. Brown sausage 6–8 minutes until cooked through, then stir together. Taste and adjust salt and pepper. Optional: toss with chopped parsley or a squeeze of lemon and serve hot.
Ingredients
- 1 lb potatoes
- 12 oz pork sausage
Instructions
- Wash and dry potatoes, cut into 1/2-inch cubes (leave skin on if desired)
- Season potato cubes with salt, pepper, and a little paprika or garlic powder
- Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering
- Add potatoes in a single layer and let cook undisturbed 6–8 minutes until bottoms are golden
- Stir and continue to cook, pressing down occasionally, until potatoes are crisp and cooked through, about 8–10 more minutes
- Push potatoes to one side of the skillet and reduce heat to medium
- Crumble sausage into the empty side of the skillet and cook, breaking into pieces, until browned and cooked through, about 6–8 minutes
- Stir sausage and potatoes together, taste and adjust seasoning with salt and pepper
- If desired, add chopped parsley or a squeeze of lemon and toss to combine
- Serve hot straight from the skillet
FAQs
The ingredient list repeats — how should I scale this recipe?
Scale ingredients proportionally. The listed amounts total 10 lb potatoes and 120 oz (7.5 lb) sausage; use 1 lb potatoes + 12 oz sausage per standard 10–12 inch skillet if you want a single pan serving.
Can I leave the potato skins on?
Yes. Leave skins on for texture and nutrients; scrub well before cutting.
How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore crispness.