Country Sausage Peppers and Potatoes
Savor the comforting flavors of rustic home cooking with this Country Sausage Peppers and Potatoes recipe! Perfectly golden russet potatoes, smoky sausage, and vibrant bell peppers come together in a single skillet for a hearty, flavor-packed meal that's ready in just 40 minutes. Enhanced with garlic, paprika, and oregano, this dish is as fragrant as it is delicious. A quick pan-sear locks in the savory juices of the sausage, while the tender veggies add a touch of sweetness and crunch. Garnished with fresh parsley, this one-pan wonder is an easy-to-make dinner that's both wholesome and satisfying. Serve it up as a standalone dish or pair it with crusty bread for the ultimate comfort meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 medium (peeled and cut into 1-inch cubes) russet potatoes
- 4 links (fully cooked and sliced into 1/2-inch rounds) smoked sausages
- 1 large (sliced into strips) red bell pepper
- 1 large (sliced into strips) green bell pepper
- 1 large (sliced into thin wedges) yellow onion
- 3 minced garlic cloves
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat.
Add the cubed potatoes to the skillet. Cook for about 8-10 minutes, stirring occasionally until the potatoes start to turn golden and partially tender. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced sausages and cook for 4-5 minutes until browned. Remove and set aside with the potatoes.
Add the sliced bell peppers and onion to the skillet. Cook for 5 minutes, stirring frequently, until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the potatoes and sausages to the skillet with the peppers and onions. Sprinkle with paprika, dried oregano, salt, and black pepper. Stir to combine and ensure everything is evenly coated with the spices.
Cover the skillet with a lid and reduce the heat to medium-low. Cook for another 8-10 minutes, stirring occasionally, until the potatoes are fully tender and the flavors have melded together.
Remove the skillet from heat and garnish the dish with freshly chopped parsley before serving.
Serve hot as a standalone meal or with a side of crusty bread.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 5540 mg | 241% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 25.8 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5586 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
