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Sausage Potato Supper Recipe

Sausage Potato Supper Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Sausage Potato Supper

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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."

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."

Reviewed Jun. 10, 2014

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

Reviewed Feb. 19, 2014

"Really good and easy to make."

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."

Reviewed Apr. 15, 2013

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

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."

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."

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!"

Reviewed Aug. 3, 2010

"Tasty combination, very simple to make. It's hard to find good recipes to serve two, but this one fills the bill."

Reviewed Nov. 20, 2009

"I just tried this recipe and it was so easy! My husband just loved it. If you have any left over (I doubt you will) you can reheat in a fry pan with just a dab of additional butter."

Reviewed Nov. 6, 2009

"This is a good recipe, used it for some time except instead of zucchini I use some green beans and a little corn, I have also left out the green brans and scrambled and egg in it for breakfast ! Skip"

Reviewed Nov. 5, 2009

"I very much love this recipe. It's easy to make and serves up very quickly. My family absolutely loves it as well and we'll be making it again."

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