Smoked Sausage, Potato, and Green Bean Skillet

 Smoky, hearty one-skillet dinner — tender potatoes, green beans, corn, and browned smoked sausage ready in about 40 minutes. Comfort food that’s fast, flexible, and family-approved.

Tools you’ll need

• Large heavy skillet or cast-iron pan (10–12 inches recommended)

• Knife and cutting board

• Peeler (for potatoes, optional)

• Spatula or wooden spoon

• Measuring spoons and cups

• Lid for the skillet (or large plate to cover)

• Colander (if using canned vegetables)

Ingredients (serves 4)

• 1 lb (454 g) smoked sausage, sliced into ¼–½ inch rounds

• 4 medium potatoes (about 24–28 oz / 680–800 g total), peeled and cubed

• 2 cups fresh or canned green beans, drained if canned

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 small onion, chopped (about ¾ cup)

• 2 tbsp olive oil or butter (approx. 30 ml / 28 g)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried parsley

• ½ tsp smoked paprika (optional, for extra smokiness)

• Salt and black pepper to taste

Step-by-step instructions

1. Brown the sausage (4–5 minutes)

Heat 1 tablespoon of olive oil or 1 tbsp butter in the skillet over medium heat. Add the sliced smoked sausage in a single layer and cook until browned and slightly crisp on each side — about 4–5 minutes. Remove sausage to a plate and set aside. (You want those browned edges; they add flavor to the whole skillet.)

2. Start the potatoes (10–12 minutes)

If needed, add the remaining 1 tablespoon oil/butter to the same skillet. Add the cubed potatoes and spread them into a single layer. Season with salt, pepper, and smoked paprika. Cover and cook 10–12 minutes, stirring occasionally so potatoes brown evenly and become fork-tender. If the pan gets too dry, add a splash of water (1–2 tbsp) and re-cover to finish steaming.

3. Add onions and vegetables (5–7 minutes)

Uncover, add the chopped onion, green beans, and corn. Stir to combine and continue cooking 5–7 minutes, stirring often, until the onion softens and green beans are heated through but still bright and slightly crisp. If using canned green beans, cook until heated and any canned flavor mellows.

4. Combine and season (2–3 minutes)

Return the smoked sausage to the skillet. Sprinkle garlic powder, onion powder, and dried parsley over everything. Stir well and cook 2–3 more minutes so flavors marry and everything is hot.

5. Serve hot

Taste and adjust salt and pepper. Serve straight from the skillet with cornbread or over rice if you wish.

Tips to guarantee success

• Get color on the sausage and potatoes. Browning = flavor. Don’t overcrowd the pan or you’ll steam instead of brown. Work in batches if necessary.

• Cut potatoes uniformly. Cubes of similar size cook evenly — no one likes one crunchy cube in the midst of tenderness.

• If you like crisp potatoes, finish under a hot broiler for 1–2 minutes (cast iron only) — watch closely.

• Frozen corn? Add it straight from the freezer; it will cool the pan slightly, so give it an extra minute to heat through.

• Low-sodium sausage? Use it if you want more control over salt; otherwise taste before salting.

Variations & additions

• Make it spicy: Add sliced jalapeño with the onion or ¼–½ tsp cayenne.

• Make it smoky & sweet: Toss in 1 tbsp brown sugar with paprika for a glazed edge on potatoes.

• Add greens: Stir in a couple handfuls of baby spinach at the end until wilted.

• Swap sausage: Use kielbasa, andouille, or chicken apple sausage. Adjust cooking times if sausage is pre-cooked vs fully raw.

• Make it vegetarian: Replace smoked sausage with smoked tofu or seasoned tempeh; increase olive oil slightly for richness.

• Creamy version: Stir in ¼ cup sour cream or crème fraîche just before serving for a silky finish.

Storage & reheating

• Fridge: Cool to room temperature and store in an airtight container up to 3–4 days.

• Freezer: Freeze portions in freezer-safe containers for up to 2 months (texture of potatoes may change).

• Reheat from fridge: Microwave 1–2 minutes or reheat in a skillet over medium heat with a splash of water or oil to revive texture (about 4–6 minutes).

• Reheat from frozen: Thaw overnight in fridge, then reheat as above. If reheating directly frozen, use low heat covered until thawed, then uncover to crisp.

Approximate nutrition (per serving — recipe yields 4 servings)

I’ll show the arithmetic so you can follow how the estimate was reached.

Estimated calories for the whole skillet (ingredient-by-ingredient):

• Smoked sausage (1 lb / 454 g): 1366 kcal.

• Potatoes (4 medium): 600 kcal (4 × 150 kcal).

• Green beans (2 cups): 62 kcal (2 × 31 kcal).

• Corn (1 cup): 132 kcal.

• Small onion: 45 kcal.

• Olive oil / butter (2 tbsp): 240 kcal (2 × 120 kcal).

• Spices: negligible.

Now add step-by-step:

1. 1366 + 600 = 1966 kcal.

2. 1966 + 62 = 2028 kcal.

3. 2028 + 132 = 2160 kcal.

4. 2160 + 45 = 2205 kcal.

5. 2205 + 240 = 2445 kcal total for the skillet.

Per serving (divide by 4):
2445 ÷ 4 = 611.25 kcal → ≈ 611 kcal per serving.

Approximate macronutrients for whole skillet and per serving (rounded):

• Protein (whole): about 80.5 g → per serving ≈ 20.1 g.
  (Sausage ~54.5 g, potatoes ~16 g, corn ~5 g, green beans ~4 g, onion ~1 g = 80.5 g)

• Carbohydrates (whole): about 189 g → per serving ≈ 47.3 g.
  (Potatoes ~148 g, corn ~27 g, green beans ~14 g = 189 g)

• Fat (whole): about 140.5 g → per serving ≈ 35.1 g.
  (Sausage fat estimate ~113.5 g + oil 27 g = 140.5 g)

Note: These are rough estimates. Exact values vary by sausage type/brand, potato size, and fats used.

Timing

• Prep time: 10 minutes (peeling, chopping, slicing)

• Cook time: 25–30 minutes

• Total time: 35–40 minutes

Frequently Asked Questions (FAQ)

Q: Can I use frozen green beans?
A: Yes — add them with the onion and give a little extra cook time so they lose frost and heat through. They’ll be softer than fresh ones.

Q: My potatoes are sticking — what do I do?
A: Turn heat down slightly, add a tablespoon of oil or a splash (1–2 tbsp) of water, and scrape the browned bits loose with a spatula. Cover briefly to finish cooking.

Q: Is this recipe freezer-friendly?
A: Yes — it freezes well, though potato texture may soften. Thaw overnight in fridge and re-crisp in a skillet.

Q: How can I make it lower calorie?
A: Use a leaner sausage (chicken or turkey), reduce oil to 1 tbsp, and increase green beans or add more veggies to lower calories per serving.

Q: Can I make this in the oven?
A: Absolutely. Brown sausage on stovetop, then combine all ingredients in an ovenproof skillet or baking dish and roast at 200°C / 400°F for 20–25 minutes, stirring halfway.

Final encouraging note

Give this skillet a try — it’s honest, forgiving, and wildly satisfying. You might go in skeptical (YAY or NAY?), but the browned sausage and those slightly crisp potato edges have a way of turning a simple dinner into something you name as “my comfort go-to.” Be bold with paprika or gentle with parsley — either way, it’ll likely become a recipe you reach for again and again. Enjoy cooking — and enjoy the quiet, proud moment when the whole family digs in.