Indulge in the rich flavors of Southern Fried Potatoes & Sausage, a skillet wonder with smoked sausage, crispy russet potatoes, and aromatic onions. A dash of seasoning brings it all together!
Gather ’round, folks, because this one’s coming straight from Grandma Lillian’s recipe book. Those summer evenings on the front porch, sipping on sweet tea, were only made better by the mouthwatering aroma coming from her kitchen. It was there that I learned the magic of Southern Fried Potatoes & Sausage. A dish so simple, yet packed with the comfort of home. Every bite transports me back to those golden hours where the world felt simple, the laughs were hearty, and every meal felt like a hug.
Why You’ll Love Southern Fried Potatoes & Sausage:
Ah, why should you be making this dish right now? First off, it’s the quintessential comfort food without the fuss. One-pan magic, baby! Second, it’s budget-friendly, perfect for those end-of-the-month culinary adventures. Lastly, it’s versatile; breakfast, brunch, dinner? This dish doesn’t discriminate. It’s here for a good time, anytime!
Ingredient Notes For Southern Fried Potatoes & Sausage:
- Smoked Sausage: Make sure to get a good quality one, it’s the star of the show!
- Russet Potatoes: These spuds are starchy and get wonderfully crispy, but feel free to use another type if russets aren’t on hand. Just remember, the crispier, the better!
- Onions: They bring a hint of sweetness. If you want a sharper flavor, red onions are your friend.
- Vegetable Oil: You can swap this out for butter for a richer taste. But be careful, butter burns faster, so keep an eye on that skillet!
- Seasonings: Adjust to your liking. Feel the flavors, be the flavors!
FULL RECIPE CARD BELOW
Let’s break this down like the latest dance trend.
- Step 1: Prep your sausage by cutting them into fun-sized, bite-sized pieces. Drizzle your skillet with vegetable oil (or channel your inner rebel and use butter). Sizzle up those sausage pieces until they’re beautifully browned. Dance break while you wait!
- Step 2: While the sausages are doing their thing, give those potatoes a good ol’ peel, then cube them. About 3/4 inch is the magic size. Not too big, not too small.
- Step 3: Time for a skillet party! Add the potatoes, onions, that shiny vegetable oil, water, and all the seasonings. Give it a stir like you mean it.
- Step 4: Let the magic begin. Once you see bubbles (the water boiling), reduce the heat to medium-low, cover it up, and let it cook for 10 minutes. Peek occasionally, giving it a gentle flip to make sure no one’s sticking to the pan.
- Step 5: It’s the final countdown! Remove that lid, increase the heat to medium-high, and cook for another 10 minutes. Flip occasionally, but no stirring! We want crispy potatoes, not mashed. When those potatoes have crispy edges and the sausage has sung its final song, it’s done!
- Step 6: Serve it up hot and enjoy the masterpiece you’ve just created.
This dish is like a Southern belle, best enjoyed fresh. But if you happen to have leftovers (and I doubt you will), store them in an airtight container in the fridge for up to 3 days. For reheating, give it a spin in the skillet to retain the crispy magic.
Variations and Substitutions:
Variety is the spice of life, ain’t it? You can switch out russet potatoes for red potatoes or even sweet potatoes for a twist. Not a fan of smoked sausage? Try spicy Italian sausage or even some good ol’ bacon. For our vegetarian friends, swap out the meat for a vegetarian-friendly option and adjust the cooking time accordingly. Want more greens? Throw in some bell peppers or even some kale for an added nutrient boost. The world (or at least this recipe) is your oyster!
Southern Fried Potatoes & Sausage
- 1 lb high-quality smoked sausage
- 1 large onion finely chopped
- 5-6 russet potatoes carefully selected for uniformity
- 1/2 cup distilled water
- 1 teaspoon fine salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder optional, but recommended for depth of flavor
- Vegetable oil preferably of a premium brand
- Begin by segmenting the smoked sausage into uniform bite-sized portions. In a large, preferably non-stick skillet, apply a modest amount of vegetable oil. Proceed to sauté the sausage segments until they achieve a notable browned appearance.
- Concurrently, peel the russet potatoes with precision. Following this, segment them into cubes of approximately 3/4 inch in dimension.
- To the skillet, introduce the potatoes, onions, an additional 3-4 tablespoons of vegetable oil, the distilled water, salt, pepper, and the optional garlic powder. It is crucial to mix these ingredients thoroughly to ensure even distribution.
- Upon observing the initiation of boiling within the skillet, promptly reduce the heat to a medium-low setting. Enclose the skillet with a fitting lid and allow the contents to cook undisturbed for a duration of 10 minutes. During this period, occasionally employ a spatula to gently ensure that the sausage and potatoes do not adhere to the skillet’s base.
- Subsequent to the aforementioned duration, remove the skillet’s lid and augment the heat to a medium-high setting. Continue the cooking process for an additional 10 minutes or until the potatoes are discernibly tender and have attained a desirable crispness at the edges. It is imperative to use a spatula to turn the potatoes and sausage, ensuring uniform cooking, and to avoid disintegration of the potatoes.
- Once the cooking process has been satisfactorily completed, promptly plate the dish and serve.