Description
Skip the drive-thru and whip up this skillet wonder instead! Creamy, cheesy potatoes with smoky sausage bites – it’s the dinner hero you never knew you needed.
Ingredients
Scale
- 2 lbs (900g) russet potatoes, cut into ½-inch cubes
- 1 lb (450g) smoked sausage, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 packet (1 oz/28g) ranch seasoning mix
- 2 cups (8 oz/225g) shredded cheddar cheese
- ½ cup (120ml) heavy cream
- ¼ cup (60ml) chicken broth
- 3 tablespoons butter
- 2 green onions, thinly sliced for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Parboil potato cubes in salted water for 5 minutes until edges soften. Drain thoroughly and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and brown for 2-3 minutes per side. Remove to a plate.
- In the same skillet, add remaining olive oil and sauté diced onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds.
- Add parboiled potatoes to the skillet. Cook undisturbed for 3-4 minutes, then stir and cook another 3-4 minutes until crispy on multiple sides.
- Sprinkle ranch seasoning over potatoes and stir to coat. Return sausage to the skillet and combine.
- Reduce heat to low. Add butter and heavy cream, stirring until butter melts.
- Remove from heat and gradually add shredded cheese, stirring until melted and smooth. Add chicken broth as needed to reach desired consistency.
- Return to low heat and simmer 1-2 minutes until heated through. Season with salt and pepper to taste.
- Garnish with sliced green onions and serve immediately.