1. Prep the Potatoes
Peel and dice potatoes into 1/2-inch cubes. For crispier potatoes, soak them in cold water for 10–15 minutes to remove excess starch. Drain well and pat dry completely.
2. Cook the Sausage
Heat a large cast iron skillet over medium. Add sliced sausage and cook 5–7 minutes, stirring occasionally, until browned and slightly crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
3. Sauté the Potatoes
If the pan is dry, add oil or bacon grease. Spread potatoes in an even layer and let them cook undisturbed for 5–7 minutes to form a golden crust.
4. Add Onions & Peppers
Stir gently, then add onion and bell pepper. Season with paprika, salt, pepper, and optional spices. Cook 10–15 minutes, stirring occasionally, until potatoes are tender inside and crispy outside, and onions are caramelized.
5. Combine
Return sausage to the skillet. Stir and cook 2–3 minutes more, until everything is heated through and flavors meld.
6. Serve
Garnish with parsley if desired. Serve hot, straight from the skillet, with hot sauce, ketchup, or sour cream.
Tips & Variations
Switch the protein – Use andouille for Cajun flavor, chorizo for smokiness, or turkey sausage for a lighter dish.
Add veggies – Mushrooms, zucchini, spinach, or kale make great additions.
Spice it up – Add cayenne or crushed red pepper flakes.
Use leftovers – Pre-cooked potatoes crisp up beautifully.
Go herby – Fresh rosemary or thyme pairs well.
Extra crispy tip – Avoid overcrowding; cook in batches if needed.
Breakfast twist – Top with fried or poached eggs.
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