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O’Brien Sausage Skillet

Inspiration hit one night when I was in a time crunch. This was so satisfying and easy to make, many friends now serve it, too. —Linda Harris, Wichita, Kansas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 package (28 ounces) frozen O'Brien potatoes
  • 1/4 cup plus 2 teaspoons canola oil, divided
  • 1 package (14 ounces) smoked turkey kielbasa, sliced
  • 2 medium tart apples, peeled and chopped
  • 1 medium onion, chopped
  • 1 cup shredded cheddar cheese

Directions

  • In a large nonstick skillet, prepare potatoes according to package directions, using 1/4 cup oil. Meanwhile, in another skillet, heat remaining oil over medium-high heat. Add kielbasa, apples and onion; cook and stir 8-10 minutes or until onion is tender.
  • Spoon sausage mixture over potatoes; sprinkle with cheese. Cook, covered, 3-4 minutes longer or until cheese is melted.
Nutrition Facts
1 serving: 377 calories, 21g fat (6g saturated fat), 61mg cholesterol, 803mg sodium, 29g carbohydrate (8g sugars, 4g fiber), 17g protein.
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Reviews

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Average Rating:
  • Butcher2boy
    Jul 18, 2020

    Yum! Only different thing I did was use fresh Yukon Gold potatoes vs the frozen and used sausage that was locally produced. Delicious brunch dish. It's a keeper and I think I will make this camping for breakfast. VFE

  • DianeC23
    Nov 25, 2017

    Very easy to make, and pretty tasty. The apple gave it a nice crunch and a touch of sweetness. I could make this again!

  • hkpepin
    Jul 14, 2016

    My husband and daughter didn't like the apple in the dish but liked it otherwise. Quite a feat considering that my husband doesn't like potatoes. It came together quickly and I would do this again, maybe switching to a less tart apple.

  • Mrs.EBDarcy
    Nov 8, 2011

    My husband loved it. He referred to this dish as "guy food". Instead of frozen potatoes I used fresh. I also used an organic pork apple sausage instead of the polish/kielbasa that the recipe called for.

  • kstelle
    Nov 8, 2010

    No comment left

  • tdabears
    May 19, 2010

    No comment left