Fried potatoes, sausages, red onion and capsicum seasoned with smoked paprika and garlic powder, served with a tangy tomato relish and a fried egg. Skillet sausage and potatoes are tasty and affordable 'any time' meal the whole family can enjoy.
Welcome to my incredibly tasty recipe for Skillet Sausage and Potatoes. Super simple and packed full of flavour, this easy and affordable meal could be served for dinner, lunch or even breakfast! Use your favourite type of sausages to add to this flavoursome and versatile meal. A great addition to this meal would be my Homemade Baked Beans.
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Ingredient notes:
- Sausages: A staple part of my meal planning, sausages are easy to cook and enjoyed by both the adults and children in my family. For this recipe I've used classic beef sausages but you could use any type including, pork, lamb or venison. The sausages pictured here had no casings on them so were super easy to break up. If your sausages do have casings, you can either remove them, or chop them up with them still on.
- Potatoes: Waxy potatoes are preferred in this recipe. I like to keep it simple and simply wash the potatoes, leaving the skin on.
- Tomato relish: This affordable tomato relish is another staple in my house. In this recipe, it brings a lovely sweetness to the dish.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add the oil to a large frying pan and bring it to a medium heat. Chop the potatoes into 1 cm cubes then add to the frying pan, stir to coat in the oil, then pour in one cup of water. Cook stirring for about 10 minutes until the water has evaporated and the potatoes are starting to brown.
Break the sausages into small pieces and add to the pan (these sausages had no casings on them. If yours do have casings, simply squeeze the filling out). Fry with the potatoes until starting to brown on the edges.
Add the capsicum and red onion and cook for a further 10 minutes or until the potatoes and the sausages are cooked through. Sprinkle over the garlic powder, paprika, pepper and salt. Stir to coat everything in the seasonings.
In a separate frying pan fry 4 eggs until crispy on the outside then place them on top of the potatoes and sausage mix.
Add a few dollops of tomato relish, sprinkle over the spring onion and parsley then serve immediately.
Recipe FAQs:
No, this meal could also be made in a large non-stick frying pan or a cast iron dish.
Absolutely! We always take a packet of sausages with us when camping and this meal gives you a fun new way to cook them in one pan.
Storage:
Store any leftover Skillet Sausage and Potato in an airtight container in the fridge for up to three days. Reheat in the oven on the stovetop or in the microwave until piping hot and add a freshly fried egg if you desire.
This recipe is not suitable for freezing.
Top tips:
This meal is so versatile! Feel free to add in or swap out any of these ingredients for your favourites. Any flavour of sausages could be used alongside your favourite veggies, herbs and spices.
Related Recipes:
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Skillet Sausage and Potatoes
Pan fried potatoes, sausages, red onion and capsicum served with a fried egg, tangy tomato relish and freshly chopped parsley.
Ingredients
- 2 tsp olive oil
- 800g waxy potatoes
- 500g beef sausages
- 1 red capsicum, chopped
- 1 red onion, sliced
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp white pepper
To serve
- 4 eggs
- 4 Tbsp tomato relish
- 1 spring onion, finely sliced
- Italian parsley, chopped
Instructions
- Add the oil to a large frying pan and bring it to a medium heat.
- Chop the potatoes into 1 cm cubes then add to the frying pan, stir to coat in the oil, then pour in one cup of water.
- Cook stirring for about 10 minutes until the water has evaporated and the potatoes are starting to brown.
- Break the sausages into small pieces and add to the pan (these sausages had no casings on them. If yours do have casings, simply squeeze the filling out). Fry with the potatoes until starting to brown on the edges.
- Add the capsicum and red onion and cook for a further 10 minutes or until the potatoes and the sausages are cooked through.
- Sprinkle over the garlic powder, paprika, pepper and salt. Stir to coat everything in the seasonings.
- In a separate frying pan fry 4 eggs until crispy on the outside then place them on top of the potatoes and sausage mix.
- Add a few dollops of tomato relish and sprinkle over the spring onion and parsley then serve immediately.
Notes
- If you want to use one frying pan you can cook the eggs after you have divided the cooked potato and sausage mixture onto plates.
- Cook extra eggs if you have extra serves.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 558Total Fat: 36gSaturated Fat: 14gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 193mgSodium: 1009mgCarbohydrates: 37gFiber: 4gSugar: 8gProtein: 21g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jess says
I used Agria potatoes and I wouldn't recommend them in this dish. They have turned to mush and now I've turned it into a tray bake, trying to crisp it all up a bit in the oven. Certainly a dish with potential if I'd used a more waxier spud.
VJ cooks says
Thanks for your feedback Jess, I've amended the recipe to say 'waxy potatoes'. I hope your meal turned out in the end 🙂
Kate F says
Hi, do you remove the sausage meat from their casings for this?
VJ cooks says
Hi Kate, the sausages I used from Countdown had no casings on them - I know, so hard to understand! If you are using sausages with casings you can remove them and break them up, or just chop them up with the casings on.