Looking for an easy weeknight dinner that the whole family will love? This Sausage, Pepper, and Potato Skillet is a hearty one-pan meal loaded with smoky sausage, tender potatoes, colorful bell peppers, and savory seasonings. It's quick to make, easy to clean up, and the kind of simple comfort food you'll find yourself adding to your regular dinner rotation.
This Sausage, Potato, and Pepper Skillet has been one of our go-to easy weeknight dinners for years. Whenever I need something hearty, flavorful, and don't feel like washing a sink full of dishes, this is one of the first recipes that comes to mind. It's simple, satisfying, and even my kids are happy to see it on the table.
One of the things I love most about this one-pan meal is how little effort it takes. Everything cooks together in a single skillet, making cleanup a breeze, and it's easy to switch up the sausage or peppers depending on what I have in the fridge. It's the kind of dinner you'll find yourself making again and again.
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Equipment
- Cutting board with knife
- Large skillet, preferably cast iron: I recommend this 9 inch Le Creuset Cast Iron Skillet.
Ingredients
- Olive oil
- Baby potatoes: I recommend using a small waxy potato such as Yukon potatoes. If they are small you can cut them into quarters. For larger potatoes I recommend cutting into ⅙ths.
- Smoked sausage: While you can use your favorite brand, I recommend using a polka kielbasa style sausage.
- Onion: A white or yellow onion works great.
- Sweet peppers: The sweeter the better when it comes to this dish!
- Garlic: Fresh garlic is always best!
- Italian seasoning
- Garlic powder
- Onion powder
- Paprika
- Chicken broth: You can also use beef broth or vegetable broth.
- Salt & Pepper
- Fresh parsley (optional)
Recipe FAQs
Absolutely! Smoked kielbasa is our favorite because it adds so much flavor, but smoked turkey sausage, chicken sausage, and andouille sausage all work well. Just choose a fully cooked smoked sausage for the best results.
Waxy potatoes like Yukon Golds, baby potatoes, or red potatoes are my favorite because they hold their shape and develop beautifully crisp edges. Russet potatoes will work too, but they'll be a bit softer and more prone to breaking apart.
Nope. I cook the potatoes right in the skillet, which gives them delicious golden, crispy edges while they become tender inside. If you prefer, you can parboil the potatoes for 5-7 minutes first to speed up the cooking time, but I don't find it necessary.
Yes! This skillet reheats beautifully, making it a great meal prep option. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
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Made this Sausage, Pepper and Potato Skillet recipe? Let me know what you think in the comments!
Recipe
Sausage, Pepper and Potato Skillet
Equipment
- Skillet I recommend cast iron
- Cutting board and knife
Ingredients
- 1 tablespoon olive oil
- 1.5 lb small, waxy potatoes, quartered
- 14 oz smoked sausage such as Kielbasa
- ½ cup onion, diced
- 2 cups sliced bell peppers I recommend mini sweet peppers
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup chicken broth
- fresh parsley optional
Instructions
- Heat olive oil in a cast iron skillet over medium to medium high heat. Add potatoes and season with salt and pepper. Cook until tender and golden, about 12 minutes. Remove the potatoes to a plate and set aside.
- Add smoked sausage to the pan and cook over medium heat until browned, about 5 minutes. Add onion, peppers, garlic and seasonings. Cook for a few more minutes then deglaze the pan with chicken broth. Cook for a couple more minutes until vegetables are tender.
- Add potatoes back into the pan and stir to combine. Season with salt and pepper to taste. Garnish with fresh parsley to serve. Enjoy!
nancy
i love this recipe for brunch.
Jeri
I made this Sausage, Pepper, and Potato Skillet for dinner and it was a massive hit! It's the perfect weeknight meal - quick, easy, and delicious! And I love how it's all done in one pan!
Tina
Love one pot recipes like this! So delicious!
Katie
My whole family LOVED this one skillet meal! So good!!
DK
I love a good skillet dish! And this one is fantastic - with the sausages, bell peppers and potatoes! Delicious!
Dana
We love the ease of this dinner, and how delicious and comforting it is! It's been a weekly thing here. Thanks for a great recipe!
Tayler
I made this skillet for dinner last night and my whole family loved it! Easy to whip up and full of flavor!
Andrea
This easy to make, delicious skillet meal will be a huge hit with my family.
Charah
Looks delicious, will try this! Thanks for sharing
FireGirl
THIS IS ABSOLUTELY DELICIOUS! It definitely took me 2 hours to make bc I hand-chopped everything to 1cm dice so that everything cooked evenly. I used about 3.5 pounds of Russet potatoes, skin on (left over from another dish) and they are perfect. I used 1 red bell pepper and it could use more but it doesn't need it. I used 1 pound smoked pork sausage and 1 pound andouille sausage, both chopped to 1 cm diced. I used olive oil and salt - I did not have ANY other seasonings or herbs (I'm packing to move so my kitchen is pretty bare at the moment) and the dish did not suffer at all from the lack - the spice in the andouille sausage is likely making up for the lack. I used one sweet yellow onion and that is perfect, too. One hint that I learned - my bell pepper was getting a bit sad in the fridge, waiting for me to get stop packing long enough to make this dish, so I chopped them the day before (so that they wouldn't go bad) and stored them in a sealed container with cold water and a few ice cubes in the fridge overnight and they are perfect (I keep my fridge on the coldest setting). I have pictures but can't readily see how to add them to this comment/review, but my dish looks very similar to the photos on this site. HIGHLY RECOMMEND THIS RECIPE! It will go faster now that I'm familiar with the ingredients and recipe steps. I don't know that I'll get it down to 30 minutes, but even an hour is not bad when you're using fresh ingredients, hand-chopped. Thank you so much for this fantastic recipe!
jamjarkitchen
Hi there - So glad you enjoyed the recipe!