Description
A hearty and flavorful sausage and potatoes dish featuring browned breakfast sausage, tender Yukon gold potatoes, and sautéed vegetables, all roasted to golden perfection in the oven for a comforting meal perfect for any time of day.
Ingredients
Scale
Meat
- 1 lb breakfast sausage (links or patties)
Vegetables
- 1.5 lbs Yukon gold potatoes, chopped into bite-sized pieces
- 1 medium yellow onion, sliced
- 1 cup bell peppers, diced (any color)
Seasonings and Oils
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Vegetables: In a large bowl, combine the chopped potatoes, sliced onion, and diced bell peppers with olive oil, garlic powder, salt, and pepper. Toss thoroughly until all pieces are evenly coated with the seasoning and oil.
- Cook Sausage: Heat a skillet over medium heat and cook the breakfast sausage until browned, about 5-7 minutes. If using links, slice them into bite-sized pieces once cooked and return them to the skillet briefly to crisp the edges.
- Combine Ingredients: Transfer the cooked sausage to the bowl with the vegetable mixture, mixing well. Then spread the combined mixture evenly on the prepared baking sheet.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the mixture halfway through the cooking time to promote even browning and tenderness.
- Serve: Once the potatoes are crispy on the outside and tender on the inside, and the sausage and vegetables are golden brown, remove from the oven. Serve warm for a delicious and satisfying meal.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to roast well without falling apart.
- If you prefer spicier sausage, opt for a spicy breakfast sausage variety.
- You can customize the vegetables by adding other favorites like mushrooms or zucchini.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- This dish pairs well with a green salad or steamed greens for a complete meal.
