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Cheesy Ranch Sausage and Potato Skillet

One-pan meal combining smoky sausage and tender potatoes with ranch seasoning, topped with melted cheddar cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb smoked sausage kielbasa or andouille, sliced into rounds
  • 1.5 lbs yellow or red potatoes diced into ½-inch cubes
  • 2 tbsp olive oil or butter divided
  • 1 medium onion diced
  • 1 bell pepper diced, optional
  • 1 packet dry Ranch dressing mix 1 oz
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1.5 cups shredded cheddar cheese
  • Fresh chives or parsley for garnish

Equipment

  • Large skillet with lid
  • spatula or wooden spoon
  • knife and cutting board

Method
 

  1. Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Add sliced sausage rounds in a single layer. Cook undisturbed for 2-3 minutes until deep golden-brown crust forms. Flip and brown the other side for 2-3 minutes. Transfer browned sausage to a plate, leaving rendered fat and browned bits in pan.
  2. Add remaining 1 tablespoon oil or butter to the same skillet over medium-high heat. Add diced potatoes and diced onion, stirring to coat in fat. Spread in an even layer and cover skillet with lid. Cook for 12-15 minutes, stirring every 3-4 minutes, until potatoes are tender when pierced with a fork and have golden-brown crispy edges. If potatoes stick, add a splash of water (about 2 tablespoons) to create steam and loosen them.
  3. Once potatoes are tender and golden, stir the browned sausage back into the skillet along with diced bell pepper if using. Sprinkle the dry ranch mix, garlic powder, and smoked paprika over everything. Toss and stir thoroughly for 1-2 minutes, ensuring every piece gets coated in seasonings. Taste and adjust if needed.
  4. Spread the mixture into an even layer across the skillet. Sprinkle shredded cheddar cheese evenly over the entire surface, covering to the edges. Cover skillet with lid and reduce heat to medium-low. Let sit for 2-3 minutes without stirring until cheese is fully melted, bubbly, and starting to brown at the edges.
  5. Remove from heat and garnish with chopped fresh chives or parsley. Serve directly from the skillet while hot and cheese is gooey.

Notes

Storage: Store leftovers in airtight container in refrigerator for up to 4 days. Potatoes absorb more ranch flavor as they sit. Reheating: Warm in skillet over medium heat with a tablespoon of butter or oil, stirring occasionally. Microwave at 50% power for 2-3 minutes, stirring halfway. Top with fresh cheese before reheating for melty texture. Freezing: Cool completely and freeze in portions for up to 2 months. Thaw overnight in refrigerator and reheat gently. Texture may be slightly softer. Variations: Use smoked turkey sausage for leaner option. Use crumbled breakfast sausage (brown completely first). Make vegetarian by skipping sausage and adding mushrooms, zucchini, and extra bell peppers. Use pepper jack cheese for spicy version. Try Monterey Jack or smoked gouda. Add diced tomatoes, corn, or frozen peas in last few minutes. For spicier version, add diced jalapeños or hot sauce. Make homemade ranch: 1 tbsp dried parsley, 1 tsp each garlic powder, onion powder, dried dill, ½ tsp each salt and pepper, pinch dried chives. Tips: Microwave diced potatoes 4-5 minutes before adding to skillet to speed cooking. Cut potatoes into uniform ½-inch cubes for even cooking. Keep potato skins on for nutrients and texture. Don't crowd pan when browning sausage. Cover skillet when cooking potatoes to trap steam and cook faster. For crispier potatoes, skip the lid but add extra cooking time. Shred cheese fresh from block for best melting. Kielbasa is milder, andouille is spicier. Leftovers make excellent breakfast burrito filling with scrambled eggs.