Fried Potatoes and Onions/Peppers with Smoked Sausage
This hearty and flavorful dish combines crispy fried potatoes, sweet onions, colorful bell peppers, and smoky sausage for a comforting one-pan meal. It’s quick to prepare, making it perfect for busy weeknights or a satisfying weekend breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course, Side Dish
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 12 oz smoked sausage, sliced into rounds
- 3 tbsp olive oil (divided)
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until they are golden and tender. Season with salt and pepper. Remove the potatoes and set aside.
- In the same skillet, add 1 tbsp olive oil and butter. Add the onion and bell peppers, cooking for 5–6 minutes until softened. Stir in the garlic powder, smoked paprika, and thyme.
- Push the vegetables to one side of the skillet and add the sliced smoked sausage to the other side. Cook for 4–5 minutes, stirring occasionally, until the sausage is browned.
- Return the cooked potatoes to the skillet and toss everything together. Adjust seasoning with additional salt and pepper, if needed.
- Cook for another 2–3 minutes to let the flavors meld together.
- Serve hot, garnished with chopped parsley, if desired.
Notes
- You can substitute smoked sausage with kielbasa, andouille, or turkey sausage for a lighter option.
- For extra flavor, add a dash of hot sauce or a sprinkle of red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.