From the roundup: 22 Easy High Protein Fall Dinners the Whole Family Will Actually Eat
Crispy-edged potatoes and browned turkey sausage with a little char on the peppers is what one-pan turkey sausage and potato hash looks like when you let the skillet do its job without touching anything too soon. The mistake I kept making early on was stirring the potatoes after two minutes because I was nervous about sticking, and every time I did that I ended up with soft, steamed cubes instead of the golden crust that makes this worth eating. Now I set a timer and walk away for a full five minutes before I flip anything, and the difference is obvious. We top ours with fried eggs most nights, and even the two kids who usually pick around the peppers will clear their plates when there is a runny yolk involved.
Why you will love this
- One skillet, minimal cleanup: the potatoes, sausage, and vegetables all finish in the same pan.
- Turkey sausage works with either fully cooked or raw links, so you use whatever is in the fridge.
- Smoked paprika does a lot of the flavor work without a long spice list or a long cook time.
- The fried egg on top is optional but turns this into a high-protein dinner that actually keeps people full.
- Leftovers reheat well in a skillet the next morning and work as a quick breakfast hash.
Tips for success
- Do not stir the potatoes for the first four to five minutes. Let them sit flat against the hot oil so the bottoms brown properly before you flip.
- Cut the potatoes close to 1/2-inch cubes. Smaller pieces overcook before the sausage is done; bigger pieces stay raw in the center.
- If your skillet looks dry when you add the onion and pepper, add the remaining oil before the vegetables go in, not after, so they do not stick.
- Taste for salt after the sausage goes in. Turkey sausage varies a lot by brand, and some are already quite salty, so season at the end rather than at the beginning.
Common questions
- Can I use a different potato? Red potatoes work fine and hold their shape well. Russets get softer and can fall apart, so cut them a little larger if that is what you have.
- What if my skillet is not big enough? Cook the potatoes in two batches rather than crowding the pan. Crowding traps steam and you lose the crispy texture.
- Can I add other vegetables? Zucchini or corn can go in with the bell pepper. Leafy greens like spinach can be stirred in right at the end, just until wilted.
- Do the eggs have to cook in the same pan? No. Frying them separately in a nonstick pan is actually easier if your skillet is full. It does not change the final dish at all.
Substitutions
Chicken sausage or fully cooked kielbasa both work in place of turkey sausage. For a spicier version, use hot turkey sausage or add a pinch of cayenne with the smoked paprika. Any color bell pepper is fine, and a poblano works well if you want a little more depth without a lot of heat.
If someone at the table skips eggs, just leave them off individual plates. The hash itself is dairy-free and egg-free as written. For a lower-sodium version, look for a turkey sausage with less than 400mg sodium per serving and hold back on the added salt until you taste at the end.
Make-ahead and storage
You can dice the potatoes and slice the sausage up to 24 hours ahead. Keep them in separate containers in the refrigerator so the potatoes do not absorb moisture from the sausage. The onion and bell pepper can be chopped the night before as well. Everything goes into the pan cold, which is fine; just give the potatoes an extra minute or two to heat through before you expect them to brown.
Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a small drizzle of oil to bring back some crispiness on the potatoes. The microwave works in a pinch but the potatoes will soften. I would not freeze this one: the potatoes turn mealy after thawing and the texture is not worth it.
One-Pan Turkey Sausage and Potato Hash
Ingredients
Equipment
Method
- Heat 1 1/2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add the diced potatoes in a single layer and season them with the smoked paprika, garlic powder, onion powder, salt, and pepper. Stir once to coat, then let them sit undisturbed for 4 to 5 minutes until the bottoms are golden and crispy. Flip and cook another 4 to 5 minutes. The potatoes are ready when they are golden on the outside and just tender when poked with a fork, about 12 to 14 minutes total.
- Push the potatoes to the edges of the skillet. Add the remaining 1/2 tablespoon of oil to the center and add the diced onion and bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the onion is softened and starting to turn translucent. Add the minced garlic and stir everything together for 30 seconds until fragrant.
- Add the sliced turkey sausage to the skillet and stir to combine everything. If using raw sausage, cook for 5 to 6 minutes, stirring every couple of minutes, until the sausage is browned and cooked through with no pink. If using fully cooked sausage, cook for 3 to 4 minutes just to get some color on the slices. Taste and adjust salt and pepper as needed.
- If you are adding fried eggs, push the hash to the sides of the skillet to clear four small spaces, or fry the eggs in a separate nonstick pan. Crack an egg into each space, cover the skillet loosely with a lid or a piece of foil, and cook over medium heat for 2 to 3 minutes until the whites are set but the yolks are still runny. Cook 1 minute longer if you prefer firm yolks.
- Spoon the hash into bowls or onto plates and top each serving with a fried egg if using. Scatter chopped fresh parsley over the top and serve immediately while the potatoes are still crispy.
Notes
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