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Vegan potato sausage skillet with cubed potatoes, sliced vegan breakfast sausage, bell peppers, onion, and jalapeño.

Vegan Potato Sausage Skillet with Bell Peppers

Boiled potatoes, sautéed onion, bell peppers, and vegan breakfast sausage come together in one skillet for a 40-minute vegan potato sausage skillet dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Method

Ingredients
  

  • 4 cups potatoes cut into cubes (approximately 1.5 lb / 680 g)
  • 3 tbsp olive oil
  • 1 medium onion
  • 1/2 tsp salt
  • 2 tsp Italian seasoning
  • 1/8 tsp red pepper flakes optional
  • 2 medium bell peppers
  • 1 medium jalapeño optional
  • 1 package vegan breakfast sausage
  • 1/8 tsp black pepper

Method
 

  1. Heat a pot of salted water until boiling. As it warms, rinse and cube the potatoes into small pieces.
  2. Cook the potato cubes in boiling water for 10–15 minutes, until tender and a fork slides in easily; timing depends on cube dimensions and altitude.
  3. Meanwhile, peel and chop the onion, then sauté it in 3 tbsp olive oil with a pinch of salt over low heat for about 5 minutes, until it becomes translucent.
  4. Stir in the chopped bell peppers, jalapeño, red pepper flakes (if using), and 2 tsp Italian seasoning. Raise the heat to medium and cook for another 5 minutes. Add the vegan sausage, crumbling it into bite-sized bits, and cook until it starts to brown.
  5. Drain the potatoes and leave them in a colander for about 5 minutes to shed extra moisture. Transfer them into the onion, pepper, and sausage mixture.
  6. Mix thoroughly and continue to sauté for an additional 5 minutes. Adjust salt and black pepper to taste.