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Garlic Skillet Potatoes with Sausages

Garlic skillet potatoes with sausages are perfect breakfast potatoes that has become our new favorite. It’s quick, easy and loaded with flavors. Not to forget, all made in one skillet! This is ONE SKILLET recipe, potatoes, veggies, sausages all cooked in one pan.

Prep Time
10 mins
Cook Time
10 mins
Servings: 3 servings
Calories: 863 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 ½ pounds red skin potatoes
  • 1 pound smoked breakfast sausage (I used smoked chicken sausage)
  • 5 tablespoons olive oil you can use olive oil and butter
  • 2 teaspoon garlic minced
  • 1 large onion sliced
  • ½   red bell pepper cut lengthwise
  • ½ yellow bell pepper cut lengthwise
  • 1 ½ teaspoon red chili flakes
  • salt and pepper to taste
  • ¼ cup chicken stock
Garnish
  • parsley

Instructions

    Cup of Yum
  1. BEFORE YOU START: While making roast potatoes I usually parboil potatoes either in a large pan immersed in water or microwave at high power 1200w for 8 minutes until it's fork-tender. In today's recipe, I used raw potatoes and cooked them directly on the skillet by covering them with a lid and cooking for 10 to 12 minutes stirring regularly. You can parboil potatoes first and then brown them in a cast iron skillet. If using parboiled potatoes, the time to brown potatoes will reduce.
  2. Chop potatoes evenly. Either lengthwise into thin wedges or sliced round. Slice sausages lengthwise into half.Slice onions thin and red bell peppers lengthwise.
  3. Heat up cast iron pan. When cast iron skillet turn hot, add olive oil.
  4. Add sliced potatoes to hot cast iron pan and wait for 5 to 8 minutes before you turn potatoes.
  5. Season potato with salt and pepper to taste. Stirring occasionally cook potatoes until cooked through.
  6. Remove potatoes onto a  plate.
  7. Add sausages to the same skillet and cook for 2 to 3 minutes.
  8. Add minced garlic, sliced onions, bell peppers to the pan. Saute and cook for few minutes.
  9. Add salt and pepper to taste.
  10. Add red chili flakes.
  11. Cook for 2-3 minutes.
  12. Add chicken stock and continue to cook.
  13. Add back cooked potatoes(add few tablespoons of more chicken stock if needed to cook potatoes through). Let everything cook and come together for 5-8 minutes.
  14. Turn off flames. Garnish with parsley.
  15. Serve!

Notes

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  • Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories 863kcal (43%) Carbohydrates 44g (15%) Protein 29g (58%) Fat 64g (98%) Saturated Fat 17g (85%) Polyunsaturated Fat 8g Monounsaturated Fat 35g Trans Fat 1g Cholesterol 109mg (36%) Sodium 1051mg (44%) Potassium 1593mg (46%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1088IU (22%) Vitamin C 86mg (96%) Calcium 56mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 863

% Daily Value*

Calories 863kcal 43%
Carbohydrates 44g 15%
Protein 29g 58%
Fat 64g 98%
Saturated Fat 17g 85%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 35g 175%
Trans Fat 1g 50%
Cholesterol 109mg 36%
Sodium 1051mg 44%
Potassium 1593mg 34%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1088IU 22%
Vitamin C 86mg 96%
Calcium 56mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.