A hearty One-Pan Potatoes and Sausage Skillet feast that brings together tender waxy potatoes, caramelized onions, sweet capsicum and savory beef sausages, all finished with runny eggs and a bright hit of tomato relish. Perfect for a lazy weekend brunch or a fuss-free family dinner, this skillet recipe delivers maximum flavor with minimal cleanup.
Why You’ll Love One-Pan Potatoes and Sausage Skillet
This dish is ultra-versatile, coming together in one skillet to save time on washing up. Parboiling the potatoes guarantees a creamy interior and crispy edges, while the sausages lend rich, meaty flavor. Topped with perfectly cooked eggs, tangy tomato relish and fresh herbs, every bite is a harmony of textures and tastes that’ll have everyone gathering around the pan.
Ingredients
• 2 tsp olive oil
• 800g waxy potatoes
• 500g beef sausages
• 1 red capsicum, chopped
• 1 red onion, sliced
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp white pepper
To serve
• 4 eggs
• 4 Tbsp tomato relish
• 1 spring onion, finely sliced
• Italian parsley, chopped
Directions
1. Place potatoes in a large saucepan, cover with cold water and season lightly. Bring to a boil over high heat, then reduce to a simmer and cook for 7–8 minutes, until just tender when pierced with a fork. Drain thoroughly and set aside to steam-dry.
2. While the potatoes cook, heat the olive oil in a large heavy-bottomed or cast-iron skillet over medium-high heat. Add the beef sausages in a single layer, turning every couple of minutes until golden brown all over (about 8–10 minutes). Transfer sausages to a plate and cut into thick slices on the diagonal.
3. Add the drained potatoes to the hot pan, placing them cut-side down and resisting the urge to stir for 5 minutes. This will create a golden, crispy crust. After 5 minutes, use a spatula to turn them and cook for another 4–5 minutes until all sides are evenly browned.
4. Reduce heat to medium, then add the sliced red onion and chopped red capsicum. Cook, stirring occasionally, for 3–4 minutes until the vegetables begin to soften and the onions turn translucent.
5. Sprinkle in the garlic powder, smoked paprika, salt and white pepper. Stir well to coat the potatoes and veggies in the spices.
6. Return the sliced sausages to the skillet, nestling them among the potatoes and vegetables. Cook for 2 more minutes to reheat the sausage and marry the flavors.
7. Meanwhile, in a separate nonstick pan, fry the eggs sunny-side up (or to your preferred doneness).
8. To serve, spoon the sausage-potato mixture onto plates or leave it in the skillet. Top each portion with a fried egg, a generous dollop of tomato relish and a scattering of spring onion and chopped Italian parsley.
Pro Tips and Variations
• For extra crispiness, pat potatoes completely dry before adding to the pan.
• Swap beef sausages for chorizo or pork for different flavor profiles.
• Stir in a handful of spinach or kale at the end for a boost of color and nutrients.
• Make it spicy by adding a pinch of chili flakes or swapping smoked paprika for hot paprika.
• Use sweet potato wedges instead of waxy potatoes for a sweeter twist.
Serving Suggestions
• Pair with crusty bread or toasted sourdough to mop up juices.
• Serve alongside a simple green salad dressed in lemon vinaigrette.
• Add a dollop of sour cream or Greek yogurt for creaminess.
• Offer extra tomato relish and hot sauce on the side for guests who like more tang or heat.
Storage/Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a nonstick skillet over medium heat until heated through, or spread in an ovenproof dish and bake at 180°C (350°F) for 10–12 minutes. If the potatoes have lost their crispiness, give them a quick blast under the broiler for 1–2 minutes.
Notes
You can skip parboiling if you slice the potatoes very thinly, but parboiling ensures a tender center. Feel free to cook the eggs right on top of the skillet mixture—just make four wells and crack an egg into each, then cover the pan and cook until the whites are set.
FAQs
Can I use another type of potato?
Yes—Yukon gold or red potatoes work well. Avoid high-starch varieties like russets if you want maximum crispiness.
What if I don’t have a cast-iron skillet?
Any heavy-based frying pan will work; just be sure it distributes heat evenly.
Can I prep this ahead of time?
You can parboil and chop the potatoes a day in advance, then refrigerate. Add them to the skillet straight from the fridge when you cook.
How do I make the eggs runny?
Fry them over low to medium heat for 2–3 minutes until the whites are set but the yolk still jiggles gently.
Is this freezer-friendly?
Not recommended—the texture of potatoes changes after freezing. Better to refrigerate and reheat within 3 days.
Conclusion
This One-Pan Potatoes and Sausage Skillet is proof that simple ingredients can deliver big flavor. With minimal prep, one pan and easily customizable components, it’s the ideal meal for busy weeknights or a leisurely weekend brunch. Enjoy the hearty combination of golden potatoes, savory sausages and bright, fresh toppings every time.
