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Sausage and Potato Skillet | Can't Stay Out of the Kitchen | this delicious one-dish supper is super quick and easy to make. I used nitrate-free #sausage #redpotatoes & #goudacheese. #pork

Sausage and Potato Skillet

Teresa Ambra
Sausage and Potato Skillet is a great entree for a quick week-night supper. This savory and delicious sausage recipe can be made for breakfast or dinner. It's quick and easy and uses nitrate-free sausage, red potatoes and Gouda cheese. Gluten free.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Pork Main Dish
Cuisine Polish
Servings 8
Calories 450 kcal

Equipment

  • 1 large skillet with lid
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables and meat

Ingredients
  

  • 12 oz. Oscar Mayer select hardwood smoked uncured beef sausage sliced, (preservative and nitrate free)
  • 1 to 1 1/2 lbs. red potatoes washed and diced
  • 1/2 orange bell pepper diced
  • 1/2 red bell pepper diced
  • 1/3 cup onion diced
  • 1 large leek green top removed, washed thoroughly, quartered and sliced
  • 1 tbsp. dried parsley
  • 1/2 tsp. pink Himalayan sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried thyme
  • 1 1/2 cups gouda cheese shredded, (or substitute sharp cheddar cheese)
  • 1 cup Fiesta blend cheese (or substitute sharp cheddar cheese)
  • 2-3 tbsp. avocado oil (olive oil or coconut oil can be substituted)
  • 1 tsp. fresh parsley for garnish

Instructions
 

  • Melt avocado oil in 12” skillet over low to medium heat.
  • Add potatoes and sauté about 5 to 10 minutes.
  • Add bell peppers, onions and leek.
  • Cover with lid and continue to stir and sauté about 10 minutes longer.
  • Add sausage and seasonings and cook until veggies are fork tender and meat is heated through.
  • Sprinkle cheese over top and cook until cheese melts.
  • Garnish with fresh parsley before serving.

Notes

NOTE: The original recipe placed the ingredients in a casserole dish after sautéing, then covered with cheese and baked at 350° for about 10 minutes until the cheese melted. Either way will work.
 
NOTE: I used Gouda and Fiesta blend cheeses because that’s what I had on hand. This works equally well with sharp cheddar cheese. If you want a little extra bite to it, I would use Pepper Jack cheese.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 450kcalCarbohydrates: 19gProtein: 23gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 94mgSodium: 865mgPotassium: 679mgFiber: 3gSugar: 4gVitamin A: 1132IUVitamin C: 32mgCalcium: 453mgIron: 2mg
Keyword beef, cheese, gluten free, main dish, potatoes, sausage
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