Sausage Peppers and Potatoes Skillet
Sausage Peppers and Potatoes Skillet
50 mins
Serves 4
Directions
- 1Heat a large skillet over medium heat.
- 2Heat a large skillet over medium heat.
- 3Heat a large skillet over medium heat.
- 4Add sausage, salt, and pepper, breaking it up.
- 5Add sausage, salt, and pepper, breaking it up.
- 6Add sausage, salt, and pepper, breaking it up.
- 7Sauté for 6-7 minutes until browned.
- 8Sauté for 6-7 minutes until browned.
- 9Sauté for 6-7 minutes until browned.
- 10Remove sausage from the pan, leaving the grease behind, and place it in a bowl.
- 11Remove sausage from the pan, leaving the grease behind, and place it in a bowl.
- 12Remove sausage from the pan, leaving the grease behind, and place it in a bowl.
- 13Add oil to the pan if needed and let it get hot.
- 14Add oil to the pan if needed and let it get hot.
- 15Add oil to the pan if needed and let it get hot.
- 16Add potatoes with a little more salt and pepper and stir to combine.
- 17Add potatoes with a little more salt and pepper and stir to combine.
- 18Add potatoes with a little more salt and pepper and stir to combine.
- 19Spread potatoes evenly in the bottom of your pan and cook for 10-15 minutes until browned and almost cooked through, covering with a lid and stirring 1-2 times.
- 20Spread potatoes evenly in the bottom of your pan and cook for 10-15 minutes until browned and almost cooked through, covering with a lid and stirring 1-2 times.
- 21Spread potatoes evenly in the bottom of your pan and cook for 10-15 minutes until browned and almost cooked through, covering with a lid and stirring 1-2 times.
- 22With the potatoes still in the pan, add onion and garlic.
- 23With the potatoes still in the pan, add onion and garlic.
- 24With the potatoes still in the pan, add onion and garlic.
- 25Mix to combine and sauté for another 4-5 minutes.
- 26Mix to combine and sauté for another 4-5 minutes.
- 27Mix to combine and sauté for another 4-5 minutes.
- 28Add the peppers and Italian seasoning and mix to combine.
- 29Add the peppers and Italian seasoning and mix to combine.
- 30Add the peppers and Italian seasoning and mix to combine.
- 31Sauté for 5-7 minutes until softened.
- 32Sauté for 5-7 minutes until softened.
- 33Sauté for 5-7 minutes until softened.
- 34Add the cooked sausage, pasta sauce, and some salt and pepper to the pan.
- 35Add the cooked sausage, pasta sauce, and some salt and pepper to the pan.
- 36Add the cooked sausage, pasta sauce, and some salt and pepper to the pan.
- 37Mix well to combine and let everything warm through, about 1-2 minutes.
- 38Mix well to combine and let everything warm through, about 1-2 minutes.
- 39Mix well to combine and let everything warm through, about 1-2 minutes.
- 40Sprinkle shredded cheese over the mixture and let it melt for about 1-2 minutes; cover the pan with a lid if needed.
- 41Sprinkle shredded cheese over the mixture and let it melt for about 1-2 minutes; cover the pan with a lid if needed.
- 42Sprinkle shredded cheese over the mixture and let it melt for about 1-2 minutes; cover the pan with a lid if needed.
- 43Top with fresh herbs if using and enjoy!
- 44Top with fresh herbs if using and enjoy!
- 45Top with fresh herbs if using and enjoy!
Ingredients
- 1 pound ground Italian sausage (I used chicken sausage, but pork will also work. Use hot or mild depending on spice preference)
- 1 pound ground Italian sausage (I used chicken sausage, but pork will also work. Use hot or mild depending on spice preference)
- 1 pound ground Italian sausage (I used chicken sausage, but pork will also work. Use hot or mild depending on spice preference)
- 2 teaspoons olive oil (or more if needed)*
- 2 teaspoons olive oil (or more if needed)*
- 2 teaspoons olive oil (or more if needed)*
- 1 pound yukon gold potatoes, diced into 1/2-1 inch pieces**
- 1 pound yukon gold potatoes, diced into 1/2-1 inch pieces**
- 1 pound yukon gold potatoes, diced into 1/2-1 inch pieces**
- 1 cup diced onion
- 1 cup diced onion
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 5 cups diced bell peppers (I used red, yellow, and green)
- 5 cups diced bell peppers (I used red, yellow, and green)
- 5 cups diced bell peppers (I used red, yellow, and green)
- 1 tablespoon Italian seasoning
- 1 tablespoon Italian seasoning
- 1 tablespoon Italian seasoning
- 1.5 cups marinara sauce
- 1.5 cups marinara sauce
- 1.5 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded mozzarella cheese
- to taste salt and pepper
- to taste salt and pepper
- to taste salt and pepper
- optional toppings: fresh basil, fresh parsley, red pepper flakes....
- optional toppings: fresh basil, fresh parsley, red pepper flakes....
- optional toppings: fresh basil, fresh parsley, red pepper flakes....
Equipment
large skillet
Tips
- Dice your potatoes uniformly (1/2-1 inch pieces) for even cooking.
- To make it low-carb, skip the potatoes or substitute with cauliflower florets.
- Store leftovers in an airtight container for up to 4-5 days in the refrigerator.
- The recipe can be frozen for up to 3 months; defrost overnight in the fridge.
- Reheat in the microwave for 1-2 minutes or on the stovetop, adding liquid if needed.
- Feel free to use mild or spicy chicken, pork, or turkey sausage. Ground beef, chicken, or turkey can also be used.
- Any neutral oil works in place of olive oil.
- Russet potatoes, sweet potatoes, or butternut squash can substitute Yukon gold potatoes.
- Use 1/2 teaspoon of garlic powder if fresh garlic is unavailable.
- A mix of dried basil, parsley, oregano, rosemary, and thyme can substitute Italian seasoning (1 tablespoon total).
- Use your favorite marinara sauce.
- Any cheese can be used, or omit for a dairy-free, paleo, and Whole30 option.
- Add vegetables like zucchini, summer squash, or mushrooms.
- Change the flavor by adding different spices.