If there’s one dish that truly defines down-home comfort, it’s Southern Fried Potatoes & Sausage. This skillet classic is everything a Southern meal should be—simple, hearty, and full of flavor.
I remember waking up on summer mornings at my grandmother’s farmhouse to the smell of sizzling potatoes and sausage wafting from the kitchen. She’d be standing at the stove, cast iron skillet in hand, wearing her well-worn apron with tiny embroidered flowers. The potatoes came straight from the garden out back, and the sausage was from a local butcher who’d been supplying our family for years. Every bite was a mix of crispy golden edges, tender potato centers, smoky sausage, and sweet caramelized onions.
This is the kind of dish that brings people to the table before you even call them. It’s hearty enough to be the centerpiece of dinner, yet humble enough to serve alongside eggs for breakfast. Whether you’re cooking for your family on a busy weeknight or putting together a big country brunch, Southern Fried Potatoes & Sausage delivers every single time.
Not only is it incredibly satisfying, but it’s also budget-friendly and flexible. A few pantry staples and fresh produce are all you need, and you can dress it up with extra vegetables or spices to suit your mood. The best part? It all comes together in one skillet, making cleanup a breeze.
Why You’ll Love This Southern Fried Potatoes & Sausage
- Versatile for any meal – Perfect for breakfast with eggs, lunch with a salad, or dinner with cornbread and greens.
- Flavor-packed – Smoky sausage paired with paprika-seasoned potatoes and caramelized onions.
- Budget-friendly – Uses affordable, readily available ingredients.
- One-pan cooking – Everything happens in the same skillet, minimizing cleanup.
- Customizable – Change the seasoning, add vegetables, or swap the sausage type to keep it fresh and exciting.
- Crowd-pleaser – Hearty, filling, and full of the flavors people love.
Ingredients (Serves 6)
- 1 lb smoked sausage or kielbasa, sliced into rounds
- 4–5 medium russet potatoes, peeled and diced
- 1 small onion, chopped
- 1/2 bell pepper, diced (optional)
- 2–3 tablespoons vegetable oil (or bacon grease)
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Optional: garlic powder, cayenne pepper, fresh parsley for garnish
Step-by-Step Instructions
1. Prep the Potatoes:
Peel and dice potatoes into small cubes, about 1/2-inch in size. For extra crispiness, soak the diced potatoes in cold water for 10–15 minutes to remove excess starch. Drain well and pat dry thoroughly with a clean towel—moisture is the enemy of crispy potatoes.
2. Cook the Sausage:
In a large cast iron skillet or heavy-bottomed frying pan, heat over medium heat. Add the sliced sausage and cook for about 5–7 minutes, stirring occasionally, until browned and slightly crisp on the edges. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pan for extra flavor.
3. Sauté the Potatoes:
If the pan is dry, add vegetable oil or bacon grease until there’s enough to lightly coat the bottom. Heat over medium. Spread the potatoes out in a single, even layer. Let them cook without stirring for 5–7 minutes to develop a golden crust on the bottoms. This is where the magic happens—resist the urge to stir too early.
4. Add Onions & Peppers:
Gently stir the potatoes, then add chopped onions and bell peppers (if using). Season with salt, pepper, paprika, and any optional seasonings like garlic powder or cayenne. Continue cooking for another 10–15 minutes, stirring every few minutes, until the potatoes are tender inside and crispy outside, and the onions are soft and caramelized.
5. Combine:
Return the cooked sausage to the skillet and stir everything together. Let it cook for another 2–3 minutes so the flavors mingle and the sausage reheats fully.
6. Serve Hot:
Remove from heat. Garnish with fresh parsley if desired. Serve directly from the skillet for a rustic presentation, alongside hot sauce, ketchup, or even a dollop of sour cream.
Tips & Variations
- Change the protein – Swap sausage for andouille for a Cajun kick, chorizo for smokiness, or turkey sausage for a lighter option.
- Add more veggies – Mushrooms, zucchini, spinach, or even chopped kale can be added during the last 5 minutes of cooking.
- Make it spicy – Sprinkle in crushed red pepper flakes or extra cayenne for heat.
- Use leftover potatoes – Pre-cooked potatoes from the fridge will crisp up even faster.
- Go herby – Fresh thyme or rosemary pairs beautifully with potatoes and sausage.
- Extra crispy tip – Don’t overcrowd the skillet; cook in batches if needed.
- Breakfast upgrade – Top with fried or poached eggs for a hearty brunch plate.
FAQ
Can I make this ahead?
Yes, but it’s best served fresh for maximum crispiness. Leftovers can be reheated in a skillet over medium heat to revive the texture.
Do I need a cast iron skillet?
Not strictly, but cast iron holds heat better and creates the best crust on the potatoes.
What type of potatoes work best?
Russet potatoes are ideal for crisp edges, but Yukon golds will give a creamier texture.
Can I leave the skins on?
Absolutely—potato skins add flavor, texture, and nutrients. Just scrub well before dicing.
Can I make it oil-free?
You’ll need some fat for browning and crisping. For a lighter version, use less oil and nonstick spray, but the texture won’t be as crunchy.
How can I make this more filling?
Serve it with eggs, toast, or a side of baked beans for a full meal.
Final Thoughts
Southern Fried Potatoes & Sausage is more than just a skillet meal—it’s a taste of simple, hearty Southern cooking at its finest. The combination of crispy potatoes, smoky sausage, and sweet onions never fails to satisfy, and it’s endlessly adaptable to whatever’s in your pantry.
Whether you’re cooking for a weekday family dinner, a weekend brunch, or just craving some good old-fashioned comfort food, this dish will deliver. Keep it classic, or add your own twist with extra vegetables, fresh herbs, or bold spices. Serve it piping hot, watch the smiles around the table, and enjoy the kind of food that feels like home.
Southern Fried Potatoes & Sausage
Ingredients
- 1 lb smoked sausage or kielbasa sliced into rounds
- 4 –5 medium russet potatoes peeled and diced
- 1 small onion chopped
- 1/2 bell pepper diced (optional)
- 2 –3 tablespoons vegetable oil or bacon grease
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Optional: garlic powder cayenne pepper, fresh parsley for garnish
Instructions
Prep the Potatoes:
- Peel and dice potatoes into small cubes, about 1/2-inch in size. For extra crispiness, soak the diced potatoes in cold water for 10–15 minutes to remove excess starch. Drain well and pat dry thoroughly with a clean towel—moisture is the enemy of crispy potatoes.
Cook the Sausage:
- In a large cast iron skillet or heavy-bottomed frying pan, heat over medium heat. Add the sliced sausage and cook for about 5–7 minutes, stirring occasionally, until browned and slightly crisp on the edges. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pan for extra flavor.
Sauté the Potatoes:
- If the pan is dry, add vegetable oil or bacon grease until there’s enough to lightly coat the bottom. Heat over medium. Spread the potatoes out in a single, even layer. Let them cook without stirring for 5–7 minutes to develop a golden crust on the bottoms. This is where the magic happens—resist the urge to stir too early.
Add Onions & Peppers:
- Gently stir the potatoes, then add chopped onions and bell peppers (if using). Season with salt, pepper, paprika, and any optional seasonings like garlic powder or cayenne. Continue cooking for another 10–15 minutes, stirring every few minutes, until the potatoes are tender inside and crispy outside, and the onions are soft and caramelized.
Combine:
- Return the cooked sausage to the skillet and stir everything together. Let it cook for another 2–3 minutes so the flavors mingle and the sausage reheats fully.
Serve Hot:
- Remove from heat. Garnish with fresh parsley if desired. Serve directly from the skillet for a rustic presentation, alongside hot sauce, ketchup, or even a dollop of sour cream.
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