Crispy Sausage and Potato Skillet with Caramelized Onions
Ingredients
- 1 poundsausage (Italian or kielbasa, any heat level)
- 1½ poundrusset potato
- 1 largeyellow onion
- 3 clovesgarlic
- 2 tablespoonolive oil
- ¾ cupchicken or vegetable broth
- ·salt
- ·black pepper
- 2 teaspoonfresh thyme (or 1 teaspoon dried)
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Cut russet potatoes into 3/4-inch cubes (no need to peel).
- 02
Dice 1 large yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large cast-iron or heavy skillet over medium-high heat. Add sausage (broken into 1-inch pieces if using links) and cook for 5–7 minutes until browned on all sides. Transfer to a plate.
- 02
In the same skillet, add the remaining 1 tablespoon oil. Add the diced onion and cook over medium heat for 5–6 minutes, stirring occasionally, until softened and beginning to caramelize. Add minced garlic and cook 1 minute more until fragrant.
- 03
Return sausage to the skillet. Add diced potatoes, 3/4 cup broth, thyme, salt, and pepper. Stir well.
- 04
Cover and simmer over medium heat for 15–18 minutes, stirring halfway through, until potatoes are fork-tender and liquid has mostly reduced. If the pan looks too dry before potatoes are done, add a splash more broth.
- 05
Uncover, increase heat to medium-high, and cook for 2–3 minutes more to crisp the bottom and any exposed potatoes. Taste and adjust seasoning. Top with red pepper flakes if desired and serve straight from the skillet.
Spice Tips
For smoky depth, use kielbasa or a smoked sausage variety. If you like heat, stir in 1/4 to 1/2 teaspoon cayenne or a pinch of smoked paprika along with the thyme. A squeeze of fresh lemon juice at the end brightens the whole dish.
This is naturally hearty enough to serve on its own, but a side salad or crusty bread soaks up any pan juices beautifully. Leftovers reheat well in a skillet over medium heat.