Chicken Sausage and Potato Hash

Name: Chicken Sausage and Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 35 min
Yield: 4 people
Cuisine: American
Ingredients: 1½ lb Russet potatoes, scrubbed and diced into ½-inch cubes; 12 oz Chicken sausage, sliced into ¼-inch rounds; 1 large Bell pepper, cored, seeded, and cut into ½-inch strips; 1 medium Yellow onion, diced; 2 tbsp Olive oil; 1 tsp Garlic powder; ½ tsp Smoked paprika; to taste Kosher salt; to taste Black pepper, freshly ground; 2 tbsp Fresh parsley, chopped

A hearty one-pan dinner built around crispy potatoes, sweet bell peppers, and savory chicken sausage. Everything gets golden and caramelized in the same skillet, and you can toss in whatever veg you have lying around. It's filling, colorful, and forgiving if you need to swap things out.

By TasteBuds

Published and updated September 18, 2026

Recipe details

Yield: 4 people
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 35 minutes

Ingredients

1½ lb Russet potatoes, scrubbed and diced into ½-inch cubes
12 oz Chicken sausage, sliced into ¼-inch rounds (any flavor you like)
1 large Bell pepper, cored, seeded, and cut into ½-inch strips (red, yellow, or orange)
1 medium Yellow onion, diced
2 tbsp Olive oil
1 tsp Garlic powder
½ tsp Smoked paprika
to taste Kosher salt
to taste Black pepper, freshly ground
2 tbsp Fresh parsley, chopped (optional, for garnish)

Instructions

Scrub and dice 1½ lb russet potatoes into ½-inch cubes. Pat them dry with a towel so they crisp up nicely.
Heat 2 tbsp olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. When the oil shimmers, add the 1½ lb diced potatoes in a single layer. Season with a big pinch of kosher salt and black pepper. Let them sit undisturbed for 4 minutes so the bottoms get golden and crusty.
Stir the potatoes and continue cooking, stirring every 3 to 4 minutes, until they're tender inside and golden brown all over, about 15 minutes total. If they start sticking badly, lower the heat a touch and add a splash more oil.
While the potatoes cook, slice 12 oz chicken sausage into ¼-inch rounds.
Core, seed, and cut 1 large bell pepper into ½-inch strips.
Dice 1 medium yellow onion.
Push the cooked potatoes to one side of the skillet. Add the 12 oz sliced chicken sausage to the cleared space and let it brown for 2 minutes without moving it.
Toss the sausage with the potatoes, then add the 1 large bell pepper, cut into strips and 1 medium diced onion. Stir everything together. Sprinkle in 1 tsp garlic powder and ½ tsp smoked paprika. Cook, stirring occasionally, until the peppers and onions soften and pick up some color, about 6 minutes.
Taste and adjust the salt and pepper. If you're using 2 tbsp chopped fresh parsley, scatter it over the top. Serve straight from the skillet.