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Skillet Potatoes not only make a great breakfast but they are perfect as a main dish for dinner too!
Why You’ll Love This Recipe!
I love cooking in my cast iron pan. It is a real work house in my kitchen. It cleans up easily and I honestly think it makes food taste better. The cast iron also keeps the food warmer longer. I just add a hot pad to the table and serve right out of the cast iron pan. These skillet potatoes are the perfect thing to make in a cast iron skillet.
Ingredients Needed
- Sausage. You can use whatever kind of sausage you like. You can used slice sausage or you could also use a ground sausage. Just cook the ground sausage first before adding it in..
- Bell pepper. I like a combination of red bell pepper and yellow bell pepper but you can use whatever color you like.
- Onion. Use a sweet, yellow or white onion.
- Garlic. Fresh minced garlic is best but you could substitute garlic powder.
- Fresh herbs. I used a combination of oregano, thyme, rosemary, and tarragon but use what you have.
- Salt and pepper to taste
- Red potatoes. I like the small baby potatoes
- Olive oil. You can also use a vegetable or canola oil. You could also use butter.
How to Make Skillet Potatoes
- Boil potatoes until fork tender, drain and place in refrigerator to chill. I always do this part the day or night before, Doing this makes the potatoes cook much quicker and more evenly. You want to be sure and chill the potatoes before cooking or they will be too mushy.
- After the potatoes are chilled, cut potatoes in half or into quarters depending on size of potato.
- Add olive oil to cast iron skillet and combine potatoes, onions and peppers with salt and pepper.
- Saute until peppers are softened and potatoes are browned and crispy on the edges.
- Add in sausage and garlic and stir until sausage is lightly browned and heated through.
- Add in herbs and additional salt and pepper to taste.
- Garnish with some chopped green onion, chives, or parsley for color and additional flavor.
Tips from Leigh Anne
- You want to cook your potatoes the day before or at least several hours before so they have time to chill. Your skillet potatoes will cook quicker and more evenly if they have been boiled and chilled ahead of time.
- I like using red potatoes for this dish but you can also use Yukon Gold and Russet potatoes if you prefer. You can peel them or leave the peel on.
Frequently Asked Questions
Yes! If using dried herbs use 1 tsp instead of 1 Tbsp. I love a combination of oregano, thyme, rosemary and tarragon.
This skillet potato recipe is totally doable in whatever type of frying pan or skillet you have.
The great thing about these skillet potatoes is that it can be a meal in and of itself. Serve it up with some scrambled eggs for breakfast, eat it as your main meal at dinner or lunch with a salad or use it as a side dish to any meal!
For some other yummy potatoes dishes try these:
This is my favorite cast iron pan.
Skillet Potatoes
Ingredients
- 1 cup sausage precooked and sliced
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1/2 onion chopped
- 1 tsp garlic
- 1 Tbsp fresh herbs combination of oregano, thyme, rosemary, tarragon, etc.
- salt and pepper to taste
- 4 red potatoes Boiled until fork tender
- 2 Tbsp olive oil
Instructions
- Brown onions, peppers and potatoes in 1 -2 Tbsp olive oil until peppers Add salt and pepper. The smaller the potatoes the quicker they will cook.
- Add in sausage and garlic and stir until sausage is headed through and slightly browned.
- Garnish fresh herbs .
Tips & Notes:
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Nutrition Facts:
Eve says
This is a Great gravy! I also thought I added too much milk, but as someone said earlier, be patient, it thickens up. This gravy is definitely a keeper! God Bless! ?