This satisfying ooey gooey cheesy potato skillet is the ultimate comfort food made lighter with sweet potato, red pepper, mushrooms, and fresh herbs.
The cheesiness in this skillet is unreal. It melts perfectly over the top of this veggie medley with just enough cheese to add flavor without packing on the fat and calories. You can easily leave out the sausage without missing a beat, but the veggies are oh so necessary!
Using sweet potato, mushrooms, and bell pepper ups the veggies, while adding a depth of flavor and texture that makes this one heck of a satisfying fall meal. Luckily, you can switch them up a bit if you’re more in the mood for zucchini, carrots, broccoli, or just about anything along those lines.
Quantities are pretty flexible too so if you have an extra potato or some other random veggie that you need to get rid of, just throw it on in this potato skillet.
Leftovers are great for breakfast too! Just throw a poached egg on top of the reheated potato skillet or mix in scrambled eggs and you’ve got a tasty breakfast dish in minutes. It is so effortlessly delicious that I’ve never had complaints about having the same thing two meals in a row either, so hopefully this sneaky breakfast tactic works just as well for you as it does for me.
Can we talk equipment here for a minute too? I have been gradually phasing out my non-stick cookware since I figure I’ve probably dosed myself with enough chemicals to put down a small animal at this point.
Although it takes a little time to get used to, cast-iron is my new fav by far. This cast-iron skillet from Lodge is phenomenal, and you can’t beat the price. In addition to not adding harmful chemicals to my food, its fun to cook with and makes me feel all old fashioned and rustic, which is always plus.
Now, since pictures speak louder than words, check out the cheesy goodness up in this skillet…
Hungry yet?
Cheesy Potato Skillet
Ingredients
- 1 large yellow potato
- 1 medium sized sweet potato
- 1 bell pepper
- 1 medium sized red onion
- 1 lb. mushrooms
- 3 chicken sausage links
- 1 tsp. minced garlic
- 2 Tbsp. coconut oil
- 1/4 cup dry white wine
- 1/4 tsp. cumin
- 1/4 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup cheddar cheese (grated)
- Green onion and parsley for garnish
Instructions
- Cut potatoes, bell pepper, onion, and sausage into half inch pieces. Quarter mushrooms (if large, cut into 6 pieces).
- Cook sausage pieces over medium heat in a large skillet. Remove and set aside. Melt oil in same skillet over medium-high heat. Add onion, bell pepper, and potatoes. Cook for 7-8 minutes until vegetables are starting to brown.
- Add white wine to deglaze pan and scrape off pieces that are stuck to bottom and sides. Add mushrooms and garlic and continue cooking until potatoes are tender (7-8 minutes). Add Sausage back in and stir. Top with grated cheese, and if desired, green onion and parsley.
Nutrition
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