Cheesy Smoked Sausage and Potatoes Skillet
A quick and budget-friendly skillet meal with crispy potatoes, smoked sausage, onions and melty cheddar cheese - perfect for weeknights or even breakfast!
Servings 4
Ingredients
- 2 lbs Yellow Potatoes, sliced into thin rounds skin-on or peeled, your choice
- 1 tbsp Chicken Flavored Bouillon
- 14 oz Package of Smoked Sausage, sliced
- 1 Yellow Onion, Diced
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1 tbsp Neutral Oil, like avocado or canola
- 2 tbsp Bacon Grease (or oil or butter)
- 1 tbsp All Purpose Seasoning I used "The Usual" from Fire and Smoke Society
- 4 oz Freshly Grated Sharp Cheddar Or any cheese you like
Instructions
- Bring a large pot of water to a boil. Stir in the chicken bouillon, then add the sliced potatoes. Boil for 5 minutes, just until slightly tender. Drain and set aside.
- While the potatoes are boiling, heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced sausage and diced onion. Cook until the sausage is browned and the onions are soft and caramelized, about 6–8 minutes. Transfer to a plate and set aside.
- In the same skillet, melt the bacon grease. Add the drained potatoes and season with your favorite all-purpose seasoning blend. Let the potatoes cook for about 20 minutes, only stirring occasionally to allow them to get beautifully crispy and golden.
- Once the potatoes are cooked to your liking, return the sausage and onions to the skillet. Stir to combine. Sprinkle the shredded sharp cheddar evenly over the top, cover with a lid, and let the cheese melt for a few minutes.
Notes
Optional Add-Ins and Substitutions
• Add bell peppers – Red, green, or yellow peppers sautéed with the onions add color and sweetness.
• Use any smoked sausage – Turkey, kielbasa, beef, or even plant-based sausage works.
• Swap the cheese – Try pepper jack for a spicy kick, Monterey Jack for a creamy melt, or gouda for smokiness.
• No bacon grease? – Use butter or more oil instead, though the bacon grease adds great flavor.
• Low-sodium options – Skip the bouillon or use a reduced-sodium sausage if you’re watching salt intake.