Sausage & Potatoes

Who else loves breakfast for dinner?!

Enjoy some delicious sausage and potatoes in less than 45 minutes! Recipe includes a number of different seasoning styles (Mexican, Italian, etc).

Scott and I have breakfast-for-dinner about three times each week. Yeah, I know that’s a lot. But it’s so easy! It’s so yummy! It’s so fast! It’s so…greasy, and sinfully delicious! While we both absolutely LOVE pancakes and bacon, that can get old after a while (despite all the fun pancake shapes). While shopping around for new breakfast recipes, Scott became completely obsessed with sausage and potatoes. Seriously, now we literally eat nothing else when it comes to breakfast food.

The thing I love about this recipe is how flexible it is…by changing a few spices, you’ll have a whole different meal! In addition to the original recipe that has been floating around my recipe collection for years, I’ve included a number of different seasoning combinations to spice up your breakfast (or dinner, if you’re like me!).

Sausage & Potatoes Recipe


Smoked Sausage (1 pack)

Large Onion (1)

Large Potatoes (5)

Olive Oil (1-2 TBSP)

Shredded Cheese (1 cup)


Salt & Pepper to taste

Seasoning Combinations

Now, I go INSANELY OVERBOARD with spices. I put teaspoons down for all of the seasoning, but in all honesty, I really don’t measure my spices. I eyeball it, and they probably lean more toward tablespoons than teaspoons. After researching some of the other sausage and potato recipes out there, it seems like teaspoons are the way to go. Stick to your personal preference here, guys!

Regular: 3 tsp Garlic Powder, 3 tsp Onion Powder, 2 tsp Thyme, 1 tsp Paprika

Spicy: 3 tsp Garlic Powder, 3 tsp Onion Powder, 2 tsp Thyme, 2-3 tsp Paprika

Italian: 2 tsp Basil, 3 tsp Garlic Powder, 3 tsp Onion Powder, 2 tsp Oregano, 2 tsp Parsley

Mexican: 2 tsp Cumin, 1 tsp Chili Powder, 2 tsp Oregano, 3 tsp Garlic Powder

Also remember: the recipe calls for an onion, but most of the seasoning combos include onion powder. Again, personal preference! Scott and I love strong onion and garlic, so I normally use both powders, chopped onions, and minced garlic. If you do choose to go with one or the other, I will always encourage you to go fresh! Real chopped onions and garlic (and any other type of food, honestly) will always taste better than the powdered or preserved version.

  1. Preheat oven to 400 degrees Fahrenheit. This isn’t one of those meals you can stick in the oven and walk away from. Pay attention, or the sausage will burn to a crisp! I prefer to stick to 350 degrees (though it takes much longer) to be safe…once the sausage burns, the whole meal goes to shit!
  2. Prep sausage and veggies: peel and chop onion and potatoes (1 inch cubes), and slice sausage (1/2-1 inch cubes–the smaller you go, the crispier you’ll get).
  3. Place sausage and veggies in large bowl.
  4. In small bowl, mix olive oil and seasonings.
  5. Add to sausage mixture, and mix well.
  6. Pour onto baking tray.
  7. Roast in preheated oven for 45 minutes, stirring halfway, until potatoes are brown and tender.
  8. Sprinkle shredded cheese of your choice (I like a mixture of cheddar, mozzarella, and parmesan), and bake until melted.
  9. Allow to cool, and ENJOY!

What are your favorite seasoning combinations? I’ve been meaning to try Mediterranean or Indian, but I’m not sure how it’ll work on potatoes….

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