Italian Sausage and Potatoes recipe makes an easy hearty dinner. This one-pan fried potatoes sausage skillet recipe is a quick meal and clean up a breeze
Prep Time 20mins
Cook Time 20mins
Total Time 40mins
Author Julie Menghini
1/2tsprosemarydried or fresh
1/2tsporeganodried or fresh
1/2tspthymedried or fresh
salt and pepper
Drizzle the bottom of the cast-iron skillet and preheat until hot. Add the ground Italian sausage and cook until browned. Remove to a plate lined with a paper towel.
Add more oil until the entire bottom of the cast-iron pan is coated. Once hot, add the sliced potatoes and onions. Salt and pepper (liberal). Allow to brown on one side. Turn and brown the other side. Once browned, add the minced garlic. Cook just a minute or two until fragrant.
Remove the potato mixture and drain if there is a lot of oil remaining in the bottom of the pan. If there isn’t extra oil, just add the sausage back into the potato mixture.
Add the dried or fresh herbs and heat just until the ingredients are hot.
Top with a poached egg if desired.
For your convenience, 1 1/2 tespoons of Italian Seasoning Blend can be exchanged for the herbs listed. Tips for perfectly frying potatoes:
If you can, use a cast-iron skillet. I use this 13-inch cast-iron skillet for the majority of my skillet work. Cast-iron can get really hot which is perfect for frying potatoes.
Cover the bottom of the skillet with neutral cooking oil such as vegetable or canola oil.
Neutral cooking oil will not add flavors and it has a "high flash point" meaning you can safely heat it to a high temperature.
Add enough oil or the potatoes will stick to the pan and will not release when you want to turn them.
Heat the oil until HOT. You can test it by adding a small piece of the onion to the pan and if it sizzles you're ready to cook.
If your pan isn't hot enough, your potatoes will just absorb the oil and will not crisp up.
Cut your potatoes and onion all the same thickness. This will guarantee that they cook at the same rate.
Add the potatoes and onion to the pan. Let them cook until brown before flipping them over. I like the control that I get with a fish spatula.
There isn't any reason to keep flipping them. Doing so will not allow both sides to get crisp and you run the risk of breaking the potatoes.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.