This sausage and potatoes skillet is easy, affordable and delicious, a winning combination for weeknight dinner! In this recipe, fully cooked sausage is simmered in a flavorful tomato sauce with potatoes. Then, to make it extra filling, it’s topped with hard boiled eggs. Serve this meal with crackers or bread to soak up the delicious sauce. This is a no-fuss comfort food meal that’s perfect for tight-budgets and cold nights! If you’re looking for more great recipes for weeknights, try these braised chicken thighs or this steak and mushrooms dinner.
Ingredients
2 tablespoon Olive Oil
1 Medium Onion, thinly sliced
2-3 Garlic Cloves, minced
1 teaspoon Paprika
½ teaspoon Dried Oregano
¼ teaspoon Black Pepper, or to taste
Dash Cayenne Pepper, optional
1 teaspoon Worcestershire Sauce
1½ lbs. Potatoes, (about 2 large potatoes, peeled and cut into 1 inch pieces)
1 lb. Sausage, (use a fully cooked variety like Polska Kielbasa or Smoked), cut into bite sized rounds
8 oz. Tomato Sauce
1½ cups Chicken Broth
5 Hard Boiled Eggs, peeled and quartered
Salt, to taste if needed
Prep Work
- Slice the sausage into rounds, dice the onions and mince the garlic.
- Peel and cut the potatoes into roughly 1 inch pieces. Keep the potatoes in a bowl covered with cold water until ready to use. The water will keep them from browning too quickly. Remember to drain the water before adding them in.
- Add the paprika, oregano, black pepper and cayenne pepper (if using) to a small bowl; stir to combine.
Start the eggs
Add the eggs to a large saucepan and cover them with water. Cook over high heat until the water comes to a full boil. Turn off the heat and cover the saucepan. Let the eggs sit in the water for at least 10 minutes. Allow the eggs to cool, enough to handle, peel and quarter.
While the eggs cool
Heat the olive oil in a large, deep skillet over medium heat, add the onions. Cook the onions for about 5 minutes, stirring frequently. Add the garlic, the prepared seasoning mix and Worcestershire sauce, cook for 1 minute stirring constantly.
Add the sausage to the skillet and cook for about 2 minutes, stirring frequently.
Add the tomato sauce and chicken broth; stir well to combine while gently scraping any bits off the bottom of the skillet. Raise the heat to high and bring the sauce to a simmer. Add the potatoes and bring to a simmer again. Lower the heat to medium-low and cover. Cook the sausage and potatoes for 15 minutes or until the potatoes are fork tender. Keep the sauce at a simmer, if it’s boiling too vigorously lower the heat just a bit. Uncover the skillet for the last 5-7 minutes of the cooking time so the sauce thickens a bit.
While the sausage and potatoes are cooking, peel and quarter the eggs.
Taste the sauce, add salt if needed. Top the sausage and potatoes with the sliced hard boiled eggs and serve with saltine crackers or bread for dipping. Enjoy!
Serves 5
- 2 tablespoon Olive Oil
- 1 Medium Onion thinly sliced
- 2-3 Garlic Cloves minced
- 1 teaspoon Paprika
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper or to taste
- Dash Cayenne Pepper optional
- 1 teaspoon Worcestershire Sauce
- 1½ lbs. Potatoes (about 2 large potatoes, peeled and cut into 1 inch pieces)
- 1 lb. Sausage (use a fully cooked variety like Polska Kielbasa or Smoked), cut into bite sized rounds
- 8 oz. Tomato Sauce
- 1½ cups Chicken Broth
- 5 Hard Boiled Eggs peeled and quartered
- Salt to taste if needed
-
Add the eggs to a large saucepan and cover them with water. Cook over high heat until the water comes to a full boil. Turn off the heat and cover the saucepan. Let the eggs sit in the water for at least 10 minutes. Allow the eggs to cool, enough to handle, peel and quarter.
-
Add the paprika, oregano, black pepper and cayenne pepper (if using) to a small bowl; stir to combine.
-
While the eggs cool: Heat the olive oil in a large, deep skillet over medium heat, add the onions. Cook the onions for about 5 minutes, stirring frequently.
-
Add the garlic, the prepared seasoning mix and Worcestershire sauce, cook for 1 minute stirring constantly.
-
Add the sausage to the skillet and cook for about 2 minutes, stirring frequently.
-
Add the tomato sauce and chicken broth; stir well to combine while gently scraping any bits off the bottom of the skillet.
-
Raise the heat to high and bring the sauce to a simmer. Add the potatoes and bring to a simmer again. Lower the heat to medium-low and cover.
-
Cook the sausage and potatoes for 15 minutes or until the potatoes are fork tender. Keep the sauce at a simmer, if it’s boiling too vigorously lower the heat just a bit.
-
Uncover the skillet for the last 5-7 minutes of the cooking time so the sauce thickens a bit.
-
While the sausage and potatoes are cooking, peel and quarter the eggs.
-
Taste the sauce, add salt if needed.
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Top the sausage and potatoes with the sliced hard boiled eggs and serve with saltine crackers or bread for dipping.
