Fried Potatoes
Potatoes crisped in a hot skillet — bacon alfredo fried potatoes, buffalo blue cheese, fried potatoes with onions and smoked Polish sausage — for busy nights.
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Bacon Alfredo Fried Potatoes and Sausage
A hearty and creamy dish combining crispy fried potatoes, savory sausage, and rich Alfredo sauce, topped with bacon and Parmesan cheese.
Susan PetersonIngredients
- 1.5 lbs potatoes
- 2 tbsp olive oil
- to taste salt
- to taste pepper
- to taste garlic powder
- 1 lb smoked sausage
- ½ cup Alfredo sauce
- ½ cup cooked crumbled bacon
- ¼ cup Parmesan cheese (optional)
- for garnish green onions (optional)
Instructions
- 1Dice the potatoes into bite-sized pieces.
- 2Heat olive oil in a large skillet over medium heat.
- 3Add the potatoes to the skillet, season with salt, pepper, and garlic powder, and cook for 12-15 minutes, stirring occasionally, until golden and tender.
- 4Add the sliced smoked sausage to the skillet and cook for 4-5 minutes until browned.
- 5Stir in the Alfredo sauce and crumbled bacon, then reduce heat to low and stir until everything is coated and creamy.
- 6Optional: sprinkle grated Parmesan cheese on top.
- 7Garnish with chopped green onions if desired.
- 8Serve hot.
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Open in Pepper →A Skillet Of Potatoes Fixes Dinner
A bag of potatoes and a heavy skillet will get you through a lot of weeks. Cut them up, get the oil hot, and you have crisp edges and soft middles without much thought or money.
Cooks on Pepper reach for these when the meat is thin and the sides need to carry the plate, or when breakfast turns into supper and nobody minds.
Every recipe here starts with potatoes in a pan: Bacon Alfredo Fried Potatoes and Sausage, Buffalo Blue Cheese Fried Potatoes, Fried Potatoes, Onions, and Smoked Polish Sausage, Crispy Fried Potatoes and Onions, and a simple Pan Fried Potatoes with seasoned salt.
Quick Tips
- 1
Dry the potatoes well
After dicing, pat the cubes dry with a towel for a minute or two. Wet potatoes steam instead of browning.
- 2
Cut them the same size
Half-inch cubes cook evenly in about 15 to 20 minutes. Odd sizes leave you with burnt bits and raw centers.
- 3
Leave them alone
Spread the potatoes in one layer and don't stir for the first 5 minutes so a crust can form.
- 4
Add onions late
Sliced onions burn faster than potatoes, so stir them in during the last 8 to 10 minutes.
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