Sausage and Potato Skillet

Ingredients

• 15 ml (1 tablespoon)olive oil
• 454 g (1 pound), slicedsmoked sausage
• 1 onion, dicedonion
• 2 cloves, mincedgarlic
• 411 g (14.5 ounces)diced tomatoes
• 298 g (10.5 ounces)condensed cream of mushroom soup
• 240 ml (1 cup)water
• 2 teaspoonsdried parsley
• 1 teaspoonSlap Ya Mama seasoning
• 1/2 teaspoonsalt
• 1/2 teaspoonblack pepper
• 1/2 teaspoonred pepper flakes
• 450 g (3 cups), peeled and dicedpotatoes

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large cast-iron skillet or frying pan over medium heat.

2. 2

   Brown the sausage

   Add the sliced smoked sausage and cook until browned on all sides.

3. 3

   Soften the onion

   Add the onion and garlic. Cook for about 5 minutes, until the onion is translucent and softened.

4. 4

   Stir in ingredients

   Add the potatoes, diced tomatoes, cream of mushroom soup, water, parsley and all the seasonings. Stir to combine.

5. 5

   Simmer until tender

   Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.

6. 6

   Serve the skillet

   Serve hot, over rice if desired.

What is sausage and potato skillet?

This is a homestyle American skillet dinner: sausage, potatoes and aromatics cook together in a rich, savoury sauce. The recipe uses familiar pantry ingredients and finishes in one pan, making it well suited to a straightforward weeknight meal.

Smoked sausage brings a browned, smoky flavour, while the tomato and condensed mushroom soup form the sauce. Simmering the potatoes directly in that mixture lets them become tender while taking on its seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 14g protein, 28g carbs, 24g fat.

The potatoes and optional rice provide most of the carbohydrates, while the sausage contributes much of the protein and fat. The olive oil and condensed mushroom soup also add fat. For a more balanced plate, serve a portion with a generous side of vegetables.

Choosing the ingredients

Sausage: Choose a smoked sausage that can be sliced into sturdy pieces and browned without falling apart. The browning adds flavour to the pan before the sauce goes in.

Potatoes: Peel and dice them into even pieces so they cook at a similar rate. The recipe does not specify a variety; a potato that holds its shape during simmering works well.

Seasoning: Slap Ya Mama seasoning, salt, pepper, parsley and red pepper flakes season the sauce. Since the sausage and seasoning blend can already be salty, taste the finished dish before adding extra salt.

Build flavour in the pan

Brown the sausage over medium heat before adding the onion and garlic. Give the onion about 5 minutes to soften and turn translucent; this gentle cooking helps it mingle with the sausage rather than staying sharp.

Use a large skillet so the ingredients can be stirred together without spilling. Once the potatoes and liquids are added, scrape and stir thoroughly to distribute the condensed soup through the sauce.

Check the potato texture

The potatoes are ready when a fork slides into a piece easily. Start checking near the end of the 15–20 minute simmer, since the exact timing depends on the size of the dice and how steadily the pan simmers.

Keep the heat low after bringing the mixture to a boil. A gentle simmer cooks the potatoes through without letting the sauce boil vigorously.

Adjust the sauce as it cooks

The water loosens the condensed soup and helps create a sauce as the mixture simmers. Stir occasionally so the potatoes cook in the liquid and the sauce does not catch on the bottom of the pan.

If the potatoes are not yet tender, continue simmering and check them again; the method gives a 15–20 minute guide rather than a fixed finish time. Keep the pan at a gentle simmer while they cook.

Serving ideas

Serve the skillet hot on its own or spoon it over rice, as suggested in the recipe. Rice makes the saucy mixture go further and gives the plate a mild, filling base.

For a more balanced plate, add a simple green salad or a side of steamed vegetables. Their freshness pairs well with the smoky sausage and creamy, savoury sauce.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they cook at the same pace.
• Brown the sausage well before adding the vegetables for a deeper savoury flavour.
• Keep the heat low once the mixture reaches a boil to maintain a gentle simmer.
• Stir the sauce after adding the soup and water so it is evenly combined.
• Check potato tenderness with a fork before taking the pan off the heat.
• Taste before adding extra salt, as the sausage and seasoning blend may be salty.

Variations

• Change the sausage: Use another smoked sausage variety for a different flavour.
• Adjust the heat: Reduce or omit the red pepper flakes for a milder skillet.
• Add vegetables: Stir in a handful of vegetables that can cook through during the simmer.
• Serve with rice: Spoon the skillet over cooked rice for a more substantial meal.
• Use fresh herbs: Finish with chopped parsley in place of some of the dried parsley.

Common mistakes to avoid

• Uneven potato pieces: Cut them to a similar size so smaller pieces do not turn soft before larger ones are tender.
• Skipping the browning: Let the sausage brown on all sides before adding the onion for more flavour.
• High simmer: Lower the heat after boiling so the sauce cooks gently rather than bubbling vigorously.
• Undercooked potatoes: Test a piece with a fork and simmer longer if it is still firm.
• Adding salt too soon: Taste the finished sauce first, then season further only if needed.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a pan or microwave until hot throughout; add a small splash of water if the sauce has thickened.

Frequently asked questions