Smothered Potatoes And Sausage
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Smoked sausage and potatoes are pan-fried with onion and bell pepper in a savory broth. This versatile dish can be served for breakfast with an egg or for dinner with cornbread and vegetables.
Ingredients
- 118 ml vegetable oil
- 454 g smoked sausage sliced
- 5 medium russet potatoes washed, peeled, and sliced
- 1 large yellow onion sliced
- 1 large green bell pepper sliced
- 9.86 ml garlic powder
- 9.86 ml kosher salt
- 4.93 ml ground black pepper
- 177 ml chicken broth
- fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 46.3 mg
- Iron: 3.64 mg
- Magnesium: 51.3 mg
- Phosphorus: 145 mg
- Potassium: 840 mg
- Zinc: 1.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml vegetable oil
- 9.86 ml garlic powder
- 9.86 ml kosher salt
- 4.93 ml ground black pepper
- 177 ml chicken broth
Prepare
- Slice 454 g smoked sausage
- 5 medium russet potatoes, washed, peeled, and sliced
- Slice 1 large yellow onion
- Slice 1 large green bell pepper
- Chop fresh parsley
Let's Cook
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Step 1.
In a large skillet over medium heat, heat the vegetable oil until shimmering. Add the sliced smoked sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Use a slotted spoon to remove the sausage from the skillet, leaving the oil in the pan.
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Step 2.
While the sausage browns, wash, peel, and slice the potatoes into even rounds. Place the slices in a large bowl of water to prevent browning. When ready to cook, drain and pat the potatoes dry thoroughly with a clean towel.
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Step 3.
Add the dried potato slices to the hot oil in the skillet. Fry over medium heat, stirring occasionally, until tender and golden, 5 to 8 minutes. The potatoes should be easily pierced with a fork but not falling apart.
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Step 4.
Once the potatoes are tender, add the sliced onion and bell pepper to the skillet. Sprinkle with garlic powder, kosher salt, and black pepper. Stir well to combine and cook for 2–3 minutes, until the vegetables begin to soften.
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Step 5.
Pour the chicken broth into the skillet and return the browned sausage to the pan. Stir everything together. Continue cooking until the broth is mostly absorbed by the potatoes and the vegetables are tender, about 3–5 minutes. Garnish with chopped fresh parsley before serving.