Sausage Potato Supper Recipe
Sausage Potato Supper Recipe photo by Taste of Home
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Sausage Potato Supper Recipe

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4.5 14 12
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One Saturday night a few years ago, I came up with this dish on the spur of the moment. It was dinnertime, and I had to use what I had on hand. It's been a hit with my family ever since. —Nncy Russell, Englewood, Colorado
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 2 small red potatoes, cubed
  • 1 tablespoon butter
  • 1 small zucchini, cut into 1/4-inch slices
  • 1/8 teaspoon garlic salt
  • 1/2 pound smoked sausage, cut into 1/2-inch slices
  • 1/8 to 1/4 teaspoon pepper
  • Grated Parmesan cheese, optional

Nutritional Facts

2 cups: 448 calories, 37g fat (17g saturated fat), 91mg cholesterol, 1396mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 18g protein.


  1. In a small saucepan, combine potatoes and enough water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes.
  2. In a large skillet, heat butter over medium-high heat; saute zucchini with garlic salt until crisp-tender. Add sausage; cook and stir until browned.
  3. Drain potatoes; stir into zucchini mixture. Sprinkle with pepper and, if desired, cheese. Yield: 2 servings.
Originally published as Sausage Potato Supper in Country Woman November/December 2006, p39

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dilbert098 User ID: 3743376 255292
Reviewed Oct. 11, 2016

"It was simple and easy.. We used chicken sausage.. It is a bit bland... I will add more spices next time I make it."

Gingergiggles User ID: 8490115 231518
Reviewed Aug. 20, 2015

"Even with the cheese, this recipe is bland as hell. You have absolutely no seasoning. And no, salt and pepper don't count. Its not bad, its just boring. I did this recipe with saut?ed sweet onions and garlic and some fresh chopped basil, a little Italian seasoning and I replaced the butter with garlic olive oil. Not difficult at all. And for an extra kick of flavor, you could boil your potatoes in chicken broth."

he-rowe User ID: 3340438 231515
Reviewed Aug. 20, 2015

"My husband said this might just be his new favorite! He is an excellent cook and I love to impress him :) This was easy to make. It uses ingredients that are often on-hand in my kitchen and it is easy to customize."

mblewis User ID: 978949 117599
Reviewed Jun. 10, 2014

"Very tasty and quick! This is a new go-to recipe."

char04 User ID: 2958136 148216
Reviewed Feb. 19, 2014

"Really good and easy to make."

robbinthornton User ID: 3362574 148197
Reviewed Sep. 12, 2013

"Surprisingly tasty - big hit with the whole family. I doubled, added a chopped onion, 2 cloves of minced garlic and omitted the garlic salt."

Joscy User ID: 2694585 94550
Reviewed Apr. 15, 2013

"Looking forward to making this.....soon!! Thank you for sharing. J."

Ellen M User ID: 5419775 94549
Reviewed Oct. 19, 2011

"don't be afraid to over fry this dish, it brings out the sweetness in the squash. I used russets since I didn't have red taters and used a combination of yellow squash and patty cake squash instead of zucchini. I also tripled the recipe but only fry what I want eaten tonight. Great fried a couple days later too."

papacullop User ID: 3087566 168520
Reviewed Sep. 8, 2011

"I make this meal alot around our house. Everyone likes it, Instesd of zucchini I use whatever veggie I have around. I use corn or green beans even mushrooms."

papacullop User ID: 3087566 162704
Reviewed Mar. 4, 2011

"I make this recipe a lot. I use green beans and a little corn instead of zuccini.

I have also made a similar dish for breakfast, the difference is I fry the potatos fist then add the sausage and veggies then I beat some eggs and pour it over top and het until done!"

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