One Pan Sausage and Vegetable Skillet

This One Pan Sausage and Vegetable Skillet is a super easy and healthy meal ready in under 30 minutes! Try it for breakfast, lunch, or dinner. It’s great anytime, and can easily be made keto-friendly or gluten-free.

I love one-pan recipes because they’re easy to clean up! Try my One Pan Meatball Stroganoff and my One Pan Mexican Chicken and Rice Bake for more low effort and easy to clean meals.

One Pan Sausage and Vegetables in a white skillet with a wooden spoon.

One Pan Sausage and Vegetable Skillet

I love one-pan meals because they are super easy to make and the clean-up couldn’t be easier! This easy one-skillet meal is loaded with potatoes, bell peppers, zucchini, and sausage. The veggies and sausage are cooked over high heat in the skillet so they turn out crispy and caramelized on the outside. They are perfectly seasoned with salt, pepper, and Italian seasonings.

This is a super easy and healthy meal that comes together in under 30 minutes. Perfect for busy families during the week or even on the weekend. It’s also a great recipe for meal prep!

If you’re looking for a sausage potato hash recipe for breakfast, this recipe is great for that too! Serve it with a sunny-side-up runny egg. It is delicious!

Ingredients

  • Ghee or unsalted butter: This is added so the ingredients like potatoes don’t stick to the bottom of the pan while sautéing. If you’re on a paleo diet, ghee is perfect for this One Pan Sausage and Veggies recipe.
  • Baby potatoes: Potatoes add heart and comfort to this recipe! They take on the flavor of the sausage and taste amazing.
  • Protein: I added andouille sausage, however, you can also substitute your favorite sausage like chicken sausage for something a little lighter!
  • Vegetables: This healthy sausage skillet recipe is loaded with veggies! Zucchini, red, yellow, and green bell peppers are my veggies of choice. They go so well together.
  • Seasonings: Garlic cloves, Italian seasoning, onion powder, salt, and pepper give this hearty breakfast recipe an extra flavor boost.

How to make this One Pan Sausage and Vegetable Skillet

  1. Start by heating ghee or butter over medium heat. Add the potatoes and cook until golden brown and tender, about 7-10 minutes. Remove the potatoes from the skillet and set them aside.
  2. Add the sausage to the same pan and cook until browned, about 5 minutes. Set it aside with the potatoes.
  3. Add in the zucchini and bell peppers. Sauté until tender for 3-4 minutes. Stir in garlic and cook for an additional minute.
  4. Add the potatoes and sausage back into the pan along with the Italian seasoning and onion powder. Season with salt and pepper to taste and serve immediately. I love to serve mine with freshly grated parmesan cheese and crushed red pepper flakes for a little kick!

Step by Step Pictures of One Pan Sausage and Vegetable Skillet.

Can I use frozen vegetables?

I prefer to use fresh vegetables in this recipe. Frozen veggies can sometimes turn out mushy and watery in this dish.

How do I reheat the leftovers?

The best way to reheat leftovers is in a skillet with a little extra virgin olive oil or butter. This will help crisp back up the potatoes and veggies. If you reheat them in the microwave, they can get a little soggy and mushy.

Close up of One Pan Sausage and Vegetables in a white skillet.

Variations of One Pan Sausage and Vegetable Skillet

  • Protein: Chicken sausage, boneless chicken thighs, shrimp, and cubed steak would all be great in this! You can even omit the sausage and serve it with my Honey Garlic Salmon for an easy dinner!
  • Vegetables: Cherry tomatoes, broccoli, cauliflower, mushrooms, yellow squash, and carrots would all be good substitutions. I like to use whatever vegetables are in season or that I already have in the refrigerator.
  • Vegetarian: To make this recipe vegetarian simply omit the sausage. For a protein boost, serve the hash with a fried egg on top!
  • Potatoes: Substitute sweet potatoes or omit potatoes altogether for a low-carb keto-friendly meal!
  • Spices: For a kick add a sprinkle of cayenne or paprika. Cajun seasoning would go great with this!

Tips for Success

  • Store this One Pan Sausage and Vegetable Skillet recipe in the fridge in an airtight container for up to 4 days. Reheat in a skillet rather than the microwave so the veggies don’t become mushy.
  • Add your favorite kind of sausage! I used andouille because I love the taste, however, any will be great. I love the idea of chicken and apple sausage in this!
  • Need this to be gluten-free? Try a gluten-free sausage. There are plenty of tasty ones out there! I can’t really tell the difference between one with breadcrumbs and one without anymore.
  • Clear out the vegetables in your fridge! This recipe is a great way of using up vegetables that need to be eaten.

How long do you cook sausage in a skillet?

For this recipe, I slice the sausages into bite-sized pieces to help them cook a little quicker. All they need is about 5 minutes until they are golden brown.

How do you tell if a sausage is cooked?

Whether it’s a whole sausage link or sliced into pieces, the sausage will no longer be pink in the middle when it is ready to eat. Cook any meat containing pork and chicken to prevent food poisoning. If in doubt, you can check the internal temperature by poking in a meat thermometer. When it reads 165°F, you’re good to go!

One Pan Sausage and Vegetables in a white skillet with a wooden spoon.

Here are more Easy One Skillet recipes to try!

Need more quick & easy recipes in your life? Subscribe to my weekly newsletter or follow me on InstagramFacebook, and Pinterest for all the daily updates.

Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!

One Pan Sausage and Vegetable Skillet

5 from 7 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
One Pan Sausage and Vegetable Skillet. A super easy and healthy meal ready in under 30 minutes!

Ingredients

  • 2 tablespoons ghee or butter or more if needed
  • 2 cups baby potatoes diced
  • 12 ounces andouille sausage sliced
  • 1 small zucchini diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • salt and pepper to taste

Instructions

Images:
  • Heat 2 tablespoons ghee or butter over medium heat. Add the potatoes and cook until golden brown and tender. About 7-10 minutes. Remove the potatoes from the skillet and set aside.
  • Add the sausage to the same pan and cook until browned, 5 minutes, set aside with the potatoes.
  • Add in the zucchini and bell peppers. Sauté until tender 3-4 minutes.
    Stir in garlic and cook for an additional minute.
  • Add the potatoes and sausage back into the pan along with the Italian seasoning and onion powder.
  • Season with salt and pepper to taste and serve immediately.
Nutrition Facts
One Pan Sausage and Vegetable Skillet
Amount Per Serving
Calories 420 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g69%
Cholesterol 86mg29%
Sodium 822mg36%
Potassium 773mg22%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 3g3%
Protein 19g38%
Vitamin A 846IU17%
Vitamin C 56mg68%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Easy Dinner, One Pan, One Pan Sausage and Vegetable Skillet, Skillet Meal, Weeknight Dinner

Originally published Jan 24, 2018

 

Leave a Comment

Recipe Rating




Comments

  • Abby

    I tried this recipe tonight and I was pleasantly surprised on how good it was! I was thinking that it might need a sauce …but no! The only changes I did was use a whole red pepper and used 4 large (frozen) garlic. I think you could change out any veggie in this dish! Even Hubby commented on how good it was. I used Trader Joe’s chicken sausages. Yum!!!

    • Hi Abby!

      I am so happy to hear you and your Husband loved this!

      Thanks so much for sharing!

      Kelley

  • Sandra

    Delicious meal! I topped it off with some rice and it was the perfect, easy dinner.

  • Michelle Robinson

    Hi Kelley,

    We some how stumbled onto your web site and I have to tell you OMG the One Pan Sausage and Veggies was so good!! We had a family meeting and decided that the entire family would like to extend an invitation for you to move in with us!!!

    The Robinson’s from California
    Jerry, Michelle, Ashley, Kyle and Peyton

    • You are all so kind! I am so happy you and your family enjoyed this!! Thank you so much Michelle!

    • Nathan

      Absolutely! This recipe works well with any vegetables you have on hand. The most important thing to consider is when to add. Corn and green beans only take a couple of minutes to cook, where as, potatoes take quite a bit longer. I hope this helps.

      Nathan

  • Priscilla

    My family loved it!!! ?
    I added mushrooms & crushed peppers too it.

    • Nathan

      Hi Priscilla,

      I’m so glad you all enjoyed it! Thank you for trying out the recipe and adding your own touch!
      Have a great day!

      Nathan

  • Shawn

    Could you explain the calorie breakdown? I entered the ingredients in MyFitnessPal and got 254 per serving.

    • Hi Shawn,

      How many servings did you do? It’s hard to calculate because I have the calories divided per serving not but 1/2 cup etc. I use the nutrition calculator on the recipe plugin on my site which calculate all of the ingredients and divides it by the serving (which I estimate for a family of 4). If your serving size is smaller or larger you might get different numbers.

      Hope this helps!

      Kelley

15 RECIPES YOU NEED TO MAKE THIS SUMMER!

FREE E-BOOK

* I consent to receive emails from Chef Savvy