Thursday, April 26, 2012

Skillet Sausage and Potatoes

When I saw this recipe on Pinterest, my mouth was watering.  I will eat potatoes cooked just about any way.  And I like smoked sausage. 

Then one day I was planning our weekly menu. I was perusing the recipes I had pinned on Pinterest when my hubby spotted this one and indicated he wouldn't mind trying it.  So I added it to the menu then shopped for the necessary ingredients.

Tonight I finally made it.

And I will definitely make it again.

It was a hit.

Even my pickiest eater ate it.

My non-potato eater ate it.

And I ended up with only about 1/4 cup left over for my lunch tomorrow...

I followed the original recipe fairly closely.

2 pounds Russet potatoes, cleaned and sliced.  I used my mandolin (and my safety glove :) and sliced thin slices

1 package smoked sausage (I used Hillshire beef smoked sausage), cut into pieces

2 tbsp olive oil

1/2 onion, chopped

sage (the original recipe calls for 1 1/2 tsp, I just used "fresh" sage and cut it up into small pieces

garlic (the original recipe calls for one clove...I like garlic.  We had two), minced

The original poster mentioned an optional dash of Cayenne or hot pepper.  We opted not to.  :)

Spread olive oil in skillet(s).  I used two skillets to make sure my potatoes cooked through.  Place the potatoes on the skillet and cook at medium high.  When one side begins to get crispy, flip them.  I had to double/triple layer the potatoes.  After a while, we just stirred them.  Not nearly as fancy looking for the picture, but it didn't stop us from eating them.

When you are nearing the end of the cooking stage, add the sausage, onion, sage, and garlic.

Reduce heat to medium.

Serve when the onion and potatoes are tender and ready to be eaten.


We had ours with big dinner rolls (yum) and would have had a salad but we went the easy route...carrots and Ranch.

Very simple, very delicious. 


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