This easy Smoked Sausage, Potatoes and Corn Skillet is packed with crispy potatoes, juicy smoked sausage, sweet corn, and savory seasonings. A quick, hearty one-pan dinner!
Introduction
Some of my favorite dinners are the ones that don’t require a lot of planning or a sink full of dishes. This Smoked Sausage, Potatoes and Corn Skillet is exactly that kind of meal.
I usually make this when I want something filling and comforting but don’t feel like spending hours in the kitchen. The potatoes get beautifully golden on the outside while staying soft inside, the smoked sausage adds plenty of savory flavor, and the sweet corn brings a little pop of freshness.
Honestly, the combination is so simple, but it works incredibly well. Everything cooks together in one skillet, which means less cleanup and a seriously satisfying dinner. It’s also a great way to use basic ingredients you may already have sitting in the kitchen.
Ingredients
- 1 lb smoked sausage or kielbasa, sliced into rounds
- 1½ lbs baby potatoes, quartered
- 1½ cups corn kernels, fresh or frozen
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley
Step-by-Step Method
1. Prepare the Ingredients
Wash the potatoes well and cut them into small, evenly sized pieces. Slice the smoked sausage into bite-sized rounds and dice the onion.
I like keeping the potato pieces fairly small because they cook faster and get more golden edges.
2. Cook the Potatoes
Heat the olive oil in a large skillet over medium heat. Add the potatoes and season with smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Cook for about 10–12 minutes, stirring occasionally, until the potatoes begin to brown and become tender.
If they’re browning too quickly but still feel firm inside, add a splash of water and cover the skillet for a few minutes.
3. Add the Sausage
Push the potatoes to one side of the skillet and add the sliced smoked sausage.
Cook for about 4–5 minutes, turning occasionally, until the sausage is browned around the edges.
That little bit of caramelization is what gives the sausage such a delicious flavor.
4. Add the Onion and Garlic
Add the diced onion and butter to the skillet. Stir everything together and cook for another 3–4 minutes, until the onion softens.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
5. Add the Corn
Stir in the corn and red pepper flakes if you’re using them.
Cook everything together for another 3–5 minutes, stirring occasionally. The corn should be heated through and lightly golden in spots.
6. Finish and Serve
Taste the skillet and add more salt, pepper, or smoked paprika if needed.
Remove from the heat and sprinkle with fresh parsley. Serve immediately while everything is hot and golden.
Cooking Tips
- Cut the potatoes evenly: This helps them cook at the same rate.
- Don’t overcrowd the pan: A large skillet gives the potatoes room to brown instead of steam.
- Use smoked sausage: Kielbasa, turkey smoked sausage, or another fully cooked smoked sausage all work well.
- Frozen corn is fine: You don’t need to thaw it first; simply add it directly to the skillet.
- Want extra crispiness? Let the potatoes sit undisturbed for a couple of minutes before stirring.
- Adjust the spice: Add more red pepper flakes or a pinch of cayenne if you like a little heat.
- Don’t rush the potatoes: They’re the ingredient that takes the longest, so make sure they’re tender before finishing the dish.
Serving Suggestions
This skillet is hearty enough to serve as a complete meal, but I also like adding something fresh on the side.
Try serving it with:
- A simple green salad
- Steamed broccoli
- Roasted vegetables
- Coleslaw
- Fresh cucumber and tomato salad
- Warm dinner rolls
- Fried or scrambled eggs for a breakfast-style meal
For an extra creamy finish, you can also add a little shredded cheddar cheese during the final few minutes of cooking.
Nutrition Information
Approximate per serving, based on 5 servings:
- Calories: 430
- Protein: 17g
- Carbohydrates: 43g
- Fat: 23g
- Saturated Fat: 8g
- Fiber: 5g
- Sugar: 5g
- Sodium: 850mg
Nutrition information is an estimate and will vary depending on the sausage and other ingredients used.
Conclusion
This Smoked Sausage, Potatoes and Corn Skillet is proof that you don’t need complicated ingredients to make a really good dinner. The crispy potatoes, smoky sausage, sweet corn, and caramelized onions all come together beautifully in one pan.
I usually serve it straight from the skillet with a simple salad on the side, and honestly, leftovers taste just as good the next day. If you’re looking for an easy weeknight meal that’s hearty, flavorful, and simple to clean up after, this recipe is definitely worth adding to your rotation.
Frequently Asked Questions
1. Can I use regular potatoes instead of baby potatoes?
Absolutely. Russet, Yukon Gold, or red potatoes work well. Just cut them into small, evenly sized pieces so they cook properly.
2. Can I use frozen corn?
Yes! Frozen corn works perfectly. Add it directly to the skillet and cook until heated through and slightly golden.
3. What type of sausage works best?
Smoked sausage, kielbasa, andouille sausage, or turkey smoked sausage can all be used. Choose the variety you enjoy most.
4. Can I add cheese?
Definitely. Cheddar, Monterey Jack, or pepper Jack would be delicious. Sprinkle the cheese over the skillet during the final 1–2 minutes and cover until melted.
5. How do I store leftovers?
Let the skillet cool, then transfer the leftovers to an airtight container. Refrigerate for up to 3–4 days. Reheat in a skillet or microwave until hot throughout.
