Hearty Cheesy Ranch Potatoes & Turkey Sausage Skillet (Print Version)
Whip up a satisfying Cheesy Ranch Potatoes and Turkey Sausage skillet! This easy, flavorful one-pan dinner is a family favorite for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy
# Ingredients:
→ Base Ingredients
01 -
2 lbs Yukon Gold potatoes, diced into ½-inch cubes (about 4-5 medium)
02 -
1 lb ground turkey sausage (spicy Italian-style preferred)
03 -
1 tbsp olive oil
04 -
1 large yellow onion, diced
05 -
4 cloves garlic, minced
→ Flavor Boosters
06 -
1 (1 oz) packet ranch seasoning mix
07 -
½ cup chicken broth (low-sodium)
→ Dairy & Finishing Touches
08 -
1 ½ cups shredded cheddar and Monterey Jack cheese blend
09 -
2 tbsp fresh parsley, chopped, for garnish
→ Optional Extras
10 -
½ tsp red pepper flakes (for extra heat)
11 -
½ cup chopped bell peppers (any color)
# Instructions:
01 -
First things first, let's get those potatoes ready! I scrub about 2 pounds of Yukon Gold potatoes (no need to peel, the skins add flavor and nutrients, plus I'm lazy, honestly). Then, I dice them into roughly 1/2-inch cubes. Try to keep them somewhat uniform so they cook evenly – I learned that the hard way when half my potatoes were mush and the other half still crunchy! This is where the magic begins for our Cheesy Ranch Potatoes and Turkey Sausage.
02 -
Next, heat a large, oven-safe skillet (cast iron is my absolute favorite for this) over medium-high heat. Add your ground turkey sausage, breaking it up with a spoon. Cook until it’s beautifully browned and cooked through, about 5-7 minutes. Once it's done, drain any excess fat – I usually just tilt the pan and spoon it out, trying not to make a huge mess. Set that delicious sausage aside for a moment.
03 -
Reduce the heat to medium. Add a splash of olive oil to the same skillet, then toss in your diced yellow onion. Sauté for about 3-5 minutes until it starts to soften and turn translucent. Oh, the smell that fills the kitchen at this point! Then, add your minced garlic and cook for just another minute until fragrant. Don't let it burn, hon, burnt garlic is a sad, bitter affair.
04 -
Now, add your diced potatoes to the skillet with the onions and garlic. Sprinkle that glorious ranch seasoning mix all over everything, then pour in the chicken broth. Stir it all together gently, making sure those potatoes are coated and nestled in the broth. Bring it to a simmer, then cover the skillet and cook for 10-15 minutes, or until the potatoes are fork-tender. This is where the potatoes really soak up all that ranchy goodness for our Cheesy Ranch Potatoes and Turkey Sausage.
05 -
Once the potatoes are tender, remove the lid. Stir the browned turkey sausage back into the skillet with the potatoes. Give it a good mix, ensuring everything is evenly distributed. Then, sprinkle that generous amount of shredded cheddar and Monterey Jack cheese evenly over the top. I like to make sure every potato gets a little cheesy blanket!
06 -
Finally, pop your oven-safe skillet under the broiler for 2-4 minutes. Keep a close eye on it, because cheese goes from perfectly golden to burnt in a flash – I've learned that from personal experience, oops! You want it bubbly, melted, and just slightly golden brown on top. Garnish with fresh parsley before serving. The aroma of this finished Cheesy Ranch Potatoes and Turkey Sausage is just incredible, trust me!
# Notes:
01 -
Always make sure your potatoes are cut roughly the same size for even cooking.
02 -
Leftovers are great in an airtight container for 3-4 days; reheat gently in the oven for best texture.
03 -
Swap turkey sausage for regular pork sausage or even ground beef if that's what you have on hand.
04 -
A simple green salad with a tangy vinaigrette makes a perfect fresh side to balance this rich dish.
# Equipment Needed:
01 -
Large oven-safe skillet (cast iron recommended)
# Nutrition (Per Serving):
Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-40g