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Sausage and Potatoes
This sausage and potatoes skillet is an easy one-pan meal your whole family will love! Filling, flavorful, and packed with fresh veggies.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 566 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- ¾ pound baby red potatoes cut in half or quartered
- 3 to 4 carrots peeled and cut into ½-inch pieces (about 8 ounces)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 4 sweet or spicy Italian sausage links in their casings cut into 1-inch pieces (about 12 ounces; you can use sweet or spicy, depending upon your preferred level of heat—I used sweet but would try spicy next time)
- 1 teaspoon ground oregano
- 8 ounces baby bella cremini mushrooms, quartered
- 3 cloves garlic minced
- ½ small bunch of green onions chopped and divided (about 2 large or 3 to 4 small)
- 1 pint Whole grape tomatoes
- 1 cup peas fresh or frozen
Instructions
- Place the potatoes, carrots, and olive oil in a large, deep nonstick skillet with a tight-fitting lid or a Dutch oven. Turn the heat to medium high, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat. When the skillet becomes hot and begins to sizzle, immediately reduce the heat to low. Cover and cook until the vegetables soften and brown, about 25 to 35 minutes. Shake the pan occasionally to prevent the potatoes from sticking. Remove the pan from the heat and let sit for 5 minutes, covered. Remove the vegetables to a dish or plate and set aside.
- Return the skillet to medium-low heat. Add the sausage pieces and cook, stirring occasionally, until the sausage has begun to brown and is almost (but not completely) cooked through, about 12 minutes. To the skillet, add the quartered mushrooms, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and oregano. Cook for 3 minutes, then add the garlic, half of the green onions, and the cherry tomatoes. Continue cooking until the mushrooms become slightly brown and the tomatoes soften and lose their firm shape, about 5 additional minutes. Check the sausage for doneness. If not yet ready, cook a few minutes longer, until cooked through.
- Add the reserved potatoes and carrots to the skillet and mix well. Stir in the peas, then cook 2 to 3 additional minutes to warm through. Sprinkle with remaining green onions, then serve.
Cup of Yum
Notes
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for about 4 days.
- TO REHEAT: Gently reheat this recipe in a large skillet over medium heat until warmed through. You can also rewarm this recipe in the microwave.
- TO FREEZE: Potatoes don't freeze and reheat well, so I don't recommend freezing sausage and potatoes.
Nutrition Information
Serving
1(of 4)
Calories
566kcal
(28%)
Carbohydrates
32g
(11%)
Protein
23g
(46%)
Fat
39g
(60%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Cholesterol
85mg
(28%)
Potassium
1467mg
(42%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
8952IU
(179%)
Vitamin C
44mg
(49%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 566
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 566kcal | 28% |
| Carbohydrates | 32g | 11% |
| Protein | 23g | 46% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 85mg | 28% |
| Potassium | 1467mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 8952IU | 179% |
| Vitamin C | 44mg | 49% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.