Sausage, Potatoes, Peppers, and Onions Skillet


Sausage, Potatoes, Peppers, and Onions Skillet
slightly adapted from The Two Bite Club


2 tablespoons + 1 teaspoon olive oil
salt and pepper
1.5 lb russet potatoes, peeled and cubed
1 (12- to 14-ounce) package smoked sausage or kielbasa, cut into 1/4-inch rounds
1 green bell pepper, diced
1 red bell pepper, diced
1 sweet onion, diced
2 tablespoons Cajun seasoning (pre-made or you can make your own, see below)


In a heavy bottomed skillet (cast iron if you’ve got it), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 10 minutes, stirring a few times to ensure even browning.

In a separate large, deep skillet, brown the sliced sausage for around 5 minutes in 1 teaspoon of olive oil over medium high heat. Remove the sausage from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally. Add the Cajun seasoning and stir to combine.

Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve warm.


Oof. This is everything you’d expect it to be… and so. damn. good. We like ours with eggs and toast for dinner and with Fritos for the lunch leftovers. Or you could just stand at the stove and eat it out of the skillet with a giant spoon. I won’t tell!

To make your own Cajun seasoning, mix together:

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 5 tablespoons paprika (I use half hot, half sweet)
  • 3 tablespoons Kosher salt
  • 1 tablespoon dried thyme
  • 1 tablespoon fresh ground black pepper
  • 2 teaspoons cayenne pepper

This makes enough for about eight recipes, so I make it in a big batch like this and store it in a glass jar or airtight container for future use.


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