Smothered potatoes and sausage is an easy recipe with simple, budget-friendly ingredients. The perfect Southern-style side dish!
Y’all know how much I love smothered recipes, so I’m back with another one! This time around, I’m sharing my recipe for Southern-style smothered potatoes and sausage. Like my smothered cabbage recipe, this smothered recipe doesn’t involve any gravy. I’ve shared a recipe for regular smothered potatoes in the past, but somehow that recipe has disappeared (I’m still trying to figure out how!). No worries, though, because this smothered potatoes and sausage recipe is even better.
What Are Smothered Potatoes?
Smothered potatoes are pan-fried deliciousness. I love that this is such a versatile dish. You can do so much with it! Smothered potatoes are a classically Southern combination of potatoes, onions, and usually some other vegetables (if you choose). The potatoes are “smothered” in the rich, flavorful onions as they cook, infusing the dish with oh-so-much mouth-watering flavor.
Like most Southern dishes, everyone has their own recipe, so you really can’t go wrong even if you don’t make smothered potatoes in the “traditional” way. At I Heart Recipes, we’re all about making cooking easy—and that’s exactly what this recipe is! Smothered potatoes and sausage is a great side dish or main dish that comes together in a flash. So, let’s jump into how to make it!
Ingredients for Smothered Potatoes and Sausage
Now as I said earlier, this is a versatile dish—that means you can toss just about anything along the lines of potatoes and onions into a pan and call it smothered potatoes! However, I certainly think my recipe is the best way to make it. So, here’s what I use in my smothered potatoes recipe:
- Potatoes: I use good ol’ Russet potatoes (yes, we peel them!).
- Onions: yellow onion tends to be milder, but you can use white onion if that’s what you have on hand.
- Peppers: I only use green bell pepper, but feel free to add some color with red bell pepper or yellow bell pepper. (Pro-tip: a bag of frozen onions and bell peppers would make this recipe even easier.)
- Sausage: I prefer smoked sausage, which infuses the potatoes with even more delicious flavors.
- Seasonings: I keep things simple with salt, garlic powder, and black pepper. However, the seasoning possibilities for this dish are endless (more on that in a bit).
- Chicken Broth: Adding a touch of chicken broth towards the end of the cooking process adds flavor and moisture that really helps make the potatoes extra tender.
What is the best type of potatoes for smothered potatoes?
With so many different types of potatoes, you’d think the possibilities are endless! However, don’t get too overwhelmed trying to pick the best kind of potato for this smothered potatoes recipe. I recommend sticking with the basics: Russet potatoes, Yukon gold potatoes, or red potatoes. These potatoes will fry up nicely, giving you that crispy browned flavor while also cooking up to be nice and melt-in-your-mouth tender.
What kind of sausage goes best with smothered potatoes?
Now here, the possibilities really are endless! Use whatever type of sausage your heart desires. I prefer smoked beef sausage. You can use Polish sausage (Kielbasa), Italian sausage, German sausage like bratwurst (usually a pork sausage), or Cajun-style spicy Southern Andouille sausage. Other spicy sausage options include spicy Italian, Mexican, or Spanish chorizo sausage. You could also use turkey sausage or chicken sausage. I mean it when I say ANY sausage y’all like will go with this recipe!
How to Make Smothered Potatoes and Sausage
- Prep your ingredients. Start by washing and peeling the potatoes, then slicing them into even slices (so they cook more evenly). Next, soak the potatoes in cold water while you cut the onions and peppers. At this time, you’ll also chop up your sausage.
- Heat oil in a large skillet over medium heat. You can use vegetable oil, as I do, or olive oil. Once the oil is hot, toss in the sliced sausage and allow it to brown on each side. Then, remove the sausage from the pan.
- Drain and dry the potatoes, then add them to the skillet. Let the potatoes fry until they’re fork-tender. Don’t be afraid of the potatoes browning in the pan—we want all that flavor! They’ll soak up all that flavor from the cooked sausage and be extra delicious.
- Toss in the onions and peppers, and cook until tender, stirring frequently. You also want to add in your seasonings at this time.
- Add the chicken broth. The broth will help deglaze the pan, mixing all that flavorful goodness with the potatoes and veggies. Stir, toss the sausage back in, and let the smothered potatoes cook down until everything is perfectly tender.
Pro-Tips to Make Smothered Potatoes Even Better
With the versatility of Southern smothered potatoes, there are so many ways you can customize the recipe to your tastes. So naturally, Cousin Rosie came ready with those pro tips to kick this dish up a few notches.
Adjust the Seasonings to Your Tastes
While I keep my seasonings pretty basic (salt, pepper, and garlic powder), you’re free to season to your own tastes! Keep in mind that, of course, different seasonings will alter the flavors, but smothered potatoes are forgiving. Here are some additional seasoning options:
- Cajun or Creole seasoning would pair perfectly with this dish, especially if you use smoked or Andouille sausage. I love my very own Rosamae Seasonings Down by the Bayou Cajun seasoning or the classic Tony Chachere’s Creole Seasoning.
- Kick the heat up with cayenne pepper, chili powder, or red pepper flakes. If you’re using a spicy sausage, be wary of adding too much spice (unless that’s your thing—then you do you, boo boo!). However, spicy seasonings will pair well with any mild flavor sausage.
- Go Italian style with Italian seasonings or fresh herbs like thyme and rosemary. These seasonings will work with Italian sausage.
- Put a spin on the originals. Use seasoning salt instead of regular salt, add onion powder, or try lemon pepper or garlic pepper from Rosamae Seasonings. My smoked sea salt would pair perfectly with smoked sausage in this dish.
Change Out or Add Protein
While this recipe is for smothered potatoes and sausage, I wouldn’t be totally opposed to you adjusting the protein in this dish. You could add diced chicken, bacon, or smoked turkey—any of which would be a great addition to this recipe and make it even more of a complete meal!
Need to Double (or Triple) the Recipe?
If you’re cooking for a crowd—and this recipe is perfect for a group—I’d suggest switching out the skillet for a Dutch oven. You could also make this recipe in a slow cooker, but you wouldn’t get that same browned and caramelized flavor stovetop cooking provides.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for 3-5 days. The best way to reheat smothered potatoes would be on the stovetop, in the oven, or even in the air fryer, which will help crisp them up a bit. (Pro-tip: smothered potatoes are bomb.com as a next-day breakfast paired with eggs and bacon!)
What to Serve with Smothered Potatoes and Sausage
I love to serve smothered potatoes and sausage alongside baked chicken, baked pork chops, or sometimes even catfish. You could pair it with another smothered recipe, like my baked smothered oxtails or smothered roast. Serve it with a side of green beans, cornbread, hush puppies, or Southern biscuits, and you’ve got yourself a complete meal.
This Southern-style smothered potatoes and sausage recipe is the perfect combination of tender, flavorful potatoes, and smokey sausage. It’s an easy, budget-friendly recipe that gets a hearty dinner on the table fast. Readers have raved about the flavors, how easy it is to customize, and all the different ways you can serve this dish! If you love Southern recipes, this one is a must-try!
As always, you can print out the recipe card below, which contains all the exact measurements and directions. I also have an easy-to-follow video tutorial on my YouTube channel. If you make this recipe, let me know in the comments below! Don’t forget–you can also follow along with all things Rosie and I Heart Recipes by following me on Facebook, Instagram, and Pinterest, and check out all my cookbooks! I just released a brand new cookbook, Super Soul Food with Cousin Rosie, with many recipes you can’t find anywhere else.
Smothered Potatoes and Sausage
Ingredients
- 5-6 medium russet potatoes washed, peeled, and sliced
- 1 large yellow onion sliced
- 1 large green bell pepper sliced
- 1 lb smoked sausage sliced
- 1/2 cup vegetable oil maybe a tad less than 1/2 cup
- 1 tsp ground black pepper
- 2 tsp salt
- 2 tsp garlic powder
- 3/4 cup chicken broth
Instructions
- Start off by washing, then peeling the potatoes.
- Next, slice the potatoes in even slices (so that they can cook evenly!)
- Place the peeled & sliced potatoes in a large bowl with water to prevent the potatoes from browning, then dice up the other ingredients.
- Pour the vegetable oil into a large skillet and heat the oil over medium heat.
- Add in the sliced smoked sausage and cook until browned, then remove from the pan.
- Now drain and pat dry the potatoes, then add the potatoes to the hot oil, and fry.
- Once the potatoes start to get nice and tender, add in the peppers and onions.
- Sprinkle in the salt, pepper, and garlic powders.
- Pour in the chicken broth and fold the ingredients.
- Toss the smoked sausage back into the pan and combine the ingredients.
- Cook until everything is nice and tender, and the broth is absorbed by the potatoes.
- Serve and enjoy!
I want to make this for dinner, but it’s 97+ degrees out and I refuse to go to the store!! I have everything except russet potatoes, I do however have gold Yukon. Can I substitute or would it throw everything off? Gorgeous Vegas pic of you btw.
Hi Keisha! You sure can use yukon potatoes! Thanks luv!
Hey Rosie
I made this awesome recipe for my family.
It is a grand slam! They loved it. My husband that is a potato and sausage lover.
All i can say is Thank you very much.
It doesn’t take long to prepare, i love quick and easy dishes.
Keep the recipes coming.
Nora
Hi Nora! Thanks for trying! XOXO
I don’t need to serve it with anything else. It is a meal in itself. Lovin’ every one of your recipes hun!
I make this all the time but never thought of putting chicken broth in it. I’m going to try it tonight for supper. Thank you for the recipe! I’m sure it’s going to be a hit added to the weekly dinners.
Hi Rosie,
I made this recipe for a quick weekday dinner and it was absolutely delish.
I was sitting here trying to think of something simple to fix for dinner, and I saw what it was going to be when I opened your Email. Looks yummy and simple! Thanks for sharing and know it will be good!
Glad that I could give you an idea 😀
It came out really good, and I did something I rarely do on a first time out recipe. It looked really good, and I sprinkled a bunch on cheese on top and put it in the oven until it was all gooey and melted. Hubby had 2 helpings :). It was really good! I see someone else adds cheese the second day.
Hi, great pics. It really has me interested in visiting Las Vegas. I am definitely going to try this recipe. My husband has a love for potatoes and sausage, but i never imagined having them together in this way it looks wonderful and delicious. I will return to let you know the results.
Thank you so much for sharing and I live all your recipes. Nora J
Sorry , I love all your recipes. Sorry for the typo. Nora
OK…. JUST brought back some wonderful childhood memories….. we typically had this dish – usually mid-week – after Sunday leftovers were finished. Just used to love the way the house smelled when they were cooking…. and fast forward 40 years…I never thought to include this in my monthly rotation! Well.. next week – it’s totally ON! Thanks for the REMINDER and simple method of prep. Ours were prepped the same way but “smothered’ with the lid over the cast iron skillet until the potatoes softened. Also, a day 2 variation was added fried bacon strips (cause someone always ate more of the sausage on day 1) and chunk cubes of cheddar cheese mixed in then–topped with green onions.
Yes!! Added bacon is amazing!!!
Yummm sounds like a dish I’m going to love. Thank you for sharing
Thank You.. also I’m happy that you went to Vegas. I really love your recipes..GOD BLESS AND PROTECT YOU
I had a wonderful time! Thank you!
Yummy this looks awesome. Only one problem I don’t eat meat. Is there something else I can add to keep the favor. By the way you are amazing
You can use a vegan smoked sausage. Trader Joes has a wonderful one.
i think i would add some sliced green beans into the mix, mmm sounds good, am going to def make this !!
Im glad you enjoyed yourself here in Vegas. Today it’s,107 degrees(Super Hot). I will most definitely be trying this recipe. 🙂 Take Care
The smell coming out of this pan was awesome!! What a great recipe!! Thanks so much!!
Rosie, I am definitely making this. It’s going to be the main dish. Girl, a one pot meal!
I’ve been to Vegas a few times since I LOVE the casinos. My favorite trip was staying at the Aria when it first opened. The first time I went ( in April) I thought I was being fried it was so hot lol. Lesson learned, I now go in September. Thank you for sharing.
I made this last night. I make smothered potatoes often, so this time I added turkey sausage according to your recipe and It was wonderful! You asked in your video, what we would serve it with? I actually served it as the main dish, with steamed green beans and apple coleslaw. Light and delicious. Any leftovers, I can serve tomorrow for brunch, with eggs and sliced fruit. It’s a very versatile dish. Thanks for your amazing recipes.
I haven’t made fried potatoes in a couple of years. I made this recipe as a side for Sunday dinner. My whole family said they were delicious. My husband went for seconds. I also tried your bake macaroni and cheese recipe, 3 years ago for Thanksgiving. It was a hit! Thanks for all these wonderful recipes.
This recipe is really and I even got my son’s approval. I added broccoli to my recipe in order to squeeze in so veggies. Easy, simple and fast. Great for busy moms.
Could I use red potatoes????
Sure you can.
Hi Rosie. Can I use olive oil in place of vegetable oil for the sausage and potatoes recipe? Thank you
Olive oil might change the flavor a tad.
Omg!! I made this last night for dinner!! Amazing!! I did use spicy sausage what I had in the refrigerator!! Yummy!! Will make again
I used Italian sausage. was really good
Hello Rosie I like to make the smothered potatoes as a main dish. Sometimes I even add shrimp and then for the side dish I’ll add some broccoli or asparagus tips.
Oh yummy! That sounds delicious!
Look delicious. Will love to see u cook some chicken and dumplingS.
I added cheddar cheese, rotel original, taco seasoning, and some heavy cream! Off the chain! Thank you for giving me directions to take this recipe into outer space, taste buds deserve creative adventures.
I lived in Louisiana awhile when I was a hotel maid. Good times. And this was one of the dishes I loved.
It makes you feel good.
And I like the slow cooking. And putting the side dishes together. And the table clothes..and the glassware & plates.
It brought a crowd to the porch. Was fun. Southern food is delicious.
When I was a Mom (I’m age 60 these days) I had to get the kids eating. This cookbook is in my kitchen. Thanks!
Rosie, I would make me a flour tortilla burrito or flour taco with the potato and sausage. I would add some chunky salsa to the burrito or taco. I am going to make this one.
Hi Dahlia!! So nice to see you here! I usually see you on Facebook. Thanks for stopping by cousin! XOXO
Rosie, you are a genius! I made this and it was amazing. Everyone loved it. I doubled it which of course meant it was overflowing in my pan so I poured it all in to a casserole dish. I then topped it with cheese and broiled in the oven for a few minutes to give it a golden crisp on the top. I’m making another batch (just a single) so we can have some for lunch today. Delicious! Thank you!
Thank you for trying my recipe!
Rosie Hi,
I’m Sylvia from California originally from Missouri and I wanted to know if you have a recipe for short ribs?, living in California as a black woman is getting harder because a lot of the traditional soul food meats are becoming scarce.
You can’t find meats like ox tails or hog maws or even fresh greens that you can pick yourself, I’m considering moving back to my home state because California is just out of control and with the influx of Latinos this state caters to their food needs as a posed to blacks so if you have a recipe for short ribs I would appreciate using it and I Love your recipes.
Hello! I sure do- here’s my short ribs recipe.