Smoky Potato Skillet Recipe
- 1 package (16 ounces) smoked sausage links, cut into 1-inch pieces
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 tablespoon butter
- 2 cups hot water
- 2/3 cup 2% milk
- 1 package (4.9 ounces) au gratin potatoes
- 1. In a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in the water, milk and contents of sauce mix from potatoes.
- 2. Bring to a boil. Stir in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once. Yield: 4-6 servings.
1 cup: 368 calories, 24g fat (9g saturated fat), 56mg cholesterol, 1294mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 12g protein.
Reviews for Smoky Potato Skillet
"My husband thought it was very tasty. He even said he would like to have it again. It was very easy to prepare. I also thought it was very good."
"My family loved this recipe so much that there weren't any left overs! We used jalapeno smoked turkey sausage for added zip!"
"Of course I would make this again,excellent for a quick dinner, ingredients are simple, comes together fast. I did double the recipe and did. It use celery but for a little zing I added a chopped poblano pepper. Actually this recipe is so easy you could add or subtract ingredients. The base is there."
"Going to make it tonight for the third time! I use jalapeno cheddar sausages. So good!"
"This is a good and simple recipe. I usually add some grated cheddar on top towards the end. Great flavor!"
"I substitute a whole green pepper in place of the onion & celery. This is a weeknight favorite!"
"Very tasty! Husband had two helpings!"
"No err in judgement - we all 'improve' to our personal tastes, right?I found the original just a tad salty for my taste... but my husband absolutely loved it! Thanks!"
"I WOULD COOK POTATOES IN BUTTER TIL TENDER THINLY SLICED AND ADD TO REST OF COOKED RECIPED."
"This is in response to Joanne222, Try the thinly slice potatoes but try using gruyere cheese. Melt 2 tablespoons butter or margerine with 2 tablespoons flour to create a rue then add 1/4cup milk & stir until the paste from the rue is dissolved & you can see the milk start to steam. Add as much or as little of the gruyere, (to accomodate how thick you want the cheese sauce to be). Add some salt, pepper & an 1/8 teaspoon of nutmeg & you will have a great sauce to go with your casserole. Simply follow the rest of the recipe to finish off the casserole or you can put it in the oven & bake on 350 until slightly golden brown. That's only a suggestion about how I use real potatoes instead of the package. All other comments are graciously accepted if someone feels I've erred in judgement on this one."
"Mmm this sounds good but I don't usually buy packaged potatoes. How would I substitute fresh, thinly sliced potatoes? What kind of "sauce" would I use? Maybe a tub or chive cream cheese?"