Ranch Potatoes And Sausage Skillet Recipes

EASY SAUSAGE AND POTATO SKILLET

Steps:

• Heat a skillet (we prefer cast iron) on medium high heat. Add butter and olive oil. Heat until bubbly.
• Add sausage and potatoes. Continue to cook, stirring often, until sausage and potatoes develop brown crust. Add salt and pepper to your liking.
• Once sausage and peppers have desired amount of 'crust', add peppers and onions. Saute until onions are semi translucent, about 5-7 minutes.
• Garnish with parlsey and avocado if desired. Enjoy!

SAUSAGE POTATO SKILLET

Steps:

• In a large skillet, brown sausage in oil until a thermometer reads 160°. Add onion and peppers; saute until vegetables are tender. Add potatoes and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Drain; add salt and pepper.

CHEESY POTATOES AND SAUSAGE SKILLET

Steps:

• Cut sausage lengthwise in half, then crosswise into slices. Cook in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally.
• Add potatoes and chicken broth; stir. Bring to boil; cover. Simmer on medium heat 5 min. Stir in broccoli; cook, covered, 5 min. or until crisp-tender, stirring occasionally.
• Top with cheese; cook, covered, 2 to 3 min. or until melted.

SAUSAGE, PEPPER AND POTATO SKILLET

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
• Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
• Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.

RANCH POTATOES AND SAUSAGE SKILLET

Steps:

• Stir together all ingredients together except Topping in 10-inch skillet. Heat to boiling; reduce heat.
• Cover and simmer 16 to 18 minutes, stirring occasionally, until potatoes are tender..
• Sprinkle with Topping immediately before serving.

SKILLET POTATOES WITH SAUSAGE & CHEESE

Steps:

• Heat oil in large skillet on medium heat. Add sausage, onions and peppers; cook and stir 5 min. or until vegetables are crisp-tender.
• Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
• Top with cheese; cook, covered, 1 to 2 min. or until melted.

POTATOES AND SAUSAGE SKILLET FRY

Steps:

• In a 10 inch cast iron skillet crumble and brown the breakfast sausage over medium heat. The crumbles should be about marble sized and cooked through. Remove the sausage from the pan and drain on paper towels. Reserve for later and try not to eat it all.
• If you must, pour off or blot a little of the sausage grease out of the pan, but really you don't have to. Add the cubed potatoes to the pan and stir to coat with the grease and to keep them from sticking. Liberally salt and pepper the potatoes and sprinkle with garlic powder. Stir and turn again, turn the heat down a little and put a lid on the pan. Check the potatoes every 5 to 10 minutes, stirring and turning so they brown evenly.
• When the potatoes are almost done add the onion to the pan. Turn and cook another 10 minutes or so or until the onion is cooked and the potatoes are browned and cooked through.
• Add the sausage back to the pan and cover everything with the cheese. Put the lid back on the pan and let the cheese melt, another 2-4 minutes.
• Serve with slices of tomatoes, a sprinkling of parsley or other fresh herbs or just ketchup.

POTATO AND SAUSAGE SKILLET DINNER

Steps:

• Heat the oil in a very large skillet with sides at least 2 inches high. Add the sausage and onion and sauté over medium heat, stirring, until the onion is softened and the sausage begins to brown, about 6 minutes.
• Add the sliced potatoes, sprinkle with the flour, thyme, and pepper and toss gently but thoroughly to combine well. Pour the broth, apple juice, and wine over the potato mixture and add the bay leaf.
• Bring to a boil over high heat, reduce the heat to low, and cook, covered, until the potatoes are tender, 35 to 40 minutes.
• Remove the bay leaf halves before serving.