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    Home » Recipes

    Pesto Pan-fried Sausage and Potatoes

    Published: Jul 20, 2020 / Updated: Jul 24, 2020 / 14 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    Pan-fried sausage and potatoes is an easy one-pan meal made with only a handful of ingredients. Pesto adds a delicious herby parmesan flavor to this skillet! 

    pesto sausage and potatoes skillet

    This sausage and potatoes skillet is a simple and rustic comfort food meal. There's nothing fancy about it, but sometimes you just want some fried potatoes and sausage. 

    This type of dish is right up my husband's alley, and he loooved it. I packed it up for his work lunches, and he told me that he was trying to figure out what exactly I put in it to make it taste so good. I told him I used jarred pesto! So, the pesto flavor in here isn't overwhelming. You can always add more, but I wanted to add just enough to give it an extra little something-something.

    The key thing about this recipe is to boil the potatoes first. I didn't want this step to be a total inconvenience, so I figured out a way that this can be done in the same skillet that's used to fry everything up. 

    pan-fried sausage and potatoes close-up (in a bowl)

    Recipe notes & tips:

    • I recommend using a fairly large and deep skillet if you have one. My 10.25" Le Creuset skillet was a bit cramped (I did 1.5 pounds of potatoes for the photos, but I think 1 pound will work better, so that's what I have suggested for the recipe).
    • I bought a Ukrainian smoked sausage for this recipe (the kind that comes in plastic packaging in a coil shape). I think most grocery stores sell them or something similar. It's already cooked, and it slices easily (it doesn't have to be Ukrainian). The sausage I bought wasn't particularly fatty, but if yours happens to be, be sure to drain some of the fat from the skillet if there's an excessive amount. 
    • I used potatoes from The Little Potato Company (their Boomer Gold yellow creamer potatoes). If you can't find those where you live, try baby Yukon Gold potatoes. You can use regular potatoes too, you just may need to adjust cooking time a bit if you cut them into bigger/smaller pieces.
    • I used DeLallo pesto. Full disclosure: I do work with them, and I had some leftover from a shipment they sent me. This post isn't sponsored, however. I just really like their products including the pesto.
    • I use cooking tongs to turn the potatoes quickly and easily.
    • Frying can get a bit messy, so I recommend using a splatter guard to make clean-up faster.
    • Feel free to throw in a few veggies if you want to. Bell peppers would work (I've seen similar recipes add them, and sausage and peppers go so well together in general).

    close-up of sausage and potatoes

    Other sausage recipes to try:

    • Simple Balsamic Smoked Sausage Pasta
    • Sautéed Cabbage and Kielbasa
    • Sausage and Sweet Potato Soup
    • Sausage Pesto Pasta
    • Simple Bratwurst Soup

    fried potatoes and smoked sausage in two bowls

    Made this sausage and potatoes recipe? Questions? Talk to me in the comments below!

    pesto sausage and potatoes skillet

    Sausage and Potatoes

    Pan-fried sausage and potatoes is an easy one-pan meal made with only a handful of ingredients. Pesto adds a delicious herby parmesan flavor to this skillet! 
    4.67 from 3 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 582 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 pound little/baby potatoes cut into halves
    • 2 cups water
    • 1 pound smoked sausage sliced
    • 4 tablespoons olive or vegetable oil
    • 1/3 cup chicken broth
    • 2 tablespoons pesto or more, to taste

    Instructions
     

    • Prep your potatoes and then add them to a skillet along with the water over high heat. Boil the potatoes, uncovered, for 10 minutes. Give them a stir every so often. If the water starts to boil off (pan is going dry) before the 10 minutes is up, add a little more.
    • Drain the potatoes and then add 3 tablespoons of the oil to the skillet. Reduce the heat to medium-high. Add the potatoes back into the skillet and stir until they're coated. Let them cook for about 10 minutes, stirring/flipping every few minutes so they get browned all around. If the pan starts to get too hot/smoke, turn the heat down (especially if using cast iron). If the pan goes dry, add a splash more oil.
    • Meanwhile, cut up the sausage if you haven't already.
    • Transfer the potatoes to a plate and add another tablespoon of oil to the pan. Cook the sausages, stirring every so often, for about 5 minutes or until they're browned to your liking.
    • Add in the chicken broth and pesto, and then add the potatoes back in and stir until everything is well coated. There isn't meant to be much "sauce" (the pesto just adds a bit of flavor).

    Notes

    • I've made this recipe with up to 1.5 pound of potatoes. That will work fine, but the pan will be more crowded and it's harder to cook them as evenly.
    • You can use normal size potatoes cut into smallish pieces, just adjust cooking time accordingly if the pieces are smaller than what's in my photos.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 582kcalCarbohydrates: 23gProtein: 16gFat: 47gSaturated Fat: 13gCholesterol: 81mgSodium: 1116mgPotassium: 707mgFiber: 3gSugar: 1gVitamin A: 151IUVitamin C: 24mgCalcium: 37mgIron: 2mg
    Keyword sausage and potatoes recipe
    Author Natasha Bull
    « Teriyaki Chicken Stir Fry
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    1. Yvonne says

      December 11, 2022 at 11:28 AM

      This sounds so good!
      I’m trying this with scrambled eggs and cheese.

      Reply
      • Natasha says

        December 11, 2022 at 12:35 PM

        Sounds good to me!! 🙂 Enjoy!

        Reply
    2. Dig says

      May 15, 2022 at 1:29 PM

      I'm definitely trying this!
      What would you recommend to go with it? Garlic bread? Toast? Anything?

      Thank you

      Reply
      • Natasha says

        May 15, 2022 at 5:42 PM

        Hi! I'd probably make a salad with it since it's pretty filling. Hope you enjoy it!

        Reply
    3. Mike says

      April 11, 2022 at 5:01 PM

      Tried this for the first time and loved it. Can’t wait to try again with different sausages!

      Reply
      • Natasha says

        April 11, 2022 at 5:35 PM

        Yay!! So glad to hear it, Mike!

        Reply
    4. Anna says

      March 18, 2021 at 10:27 PM

      So delicious and easy! I added bell peppers and onions, it was fresh and not heavy.

      Reply
      • Natasha says

        March 19, 2021 at 10:31 AM

        Fantastic! I'm so happy you liked it, Anna!

        Reply
    5. Chrystal Blackburn says

      August 16, 2020 at 5:02 PM

      4 stars
      This was so tasty. I think this would be good over a pasta. I know that's double starch with the potato, but I will probably add less potato and add onion, bell pepper, and another veggie. The pesto sauce is amazing. I swear I could drink the entire jar! Thank you for another great recipe!

      Reply
      • Natasha says

        August 16, 2020 at 6:47 PM

        You're welcome!! 🙂

        Reply
        • Chris says

          March 17, 2021 at 7:42 PM

          5 stars
          Wowzas! Amazing. This will be in our regular recipe rotation. Thank you!

          Reply
          • Natasha says

            March 18, 2021 at 9:38 AM

            Fantastic!! So happy to hear that, Chris!

            Reply
    6. AngelaML says

      July 29, 2020 at 6:43 PM

      5 stars
      This is a wonderful recipe - thank you!!! My Italian husband used to make this early in our marriage - the sausage/onion/potato in the cast iron pan with oil. It was never great - the potato undercooked, etc. We love the jarred pesto, so this was so great to make. I had to adjust the cooking time / flame heat / amount of oil. But oh my gosh, it was so good! Will definitely be making this again! Love the pesto / chicken broth kick to it!

      Reply
      • Natasha says

        July 29, 2020 at 8:25 PM

        You're very welcome! I'm so happy you enjoyed it! Yeah, this was a tricky one to figure out how to word it for people since everything varies (I have an electric stove, for example). Thanks for commenting. 🙂

        Reply

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