Sauté the Sausage: Slice sausage into 1/4-inch rounds. Heat 1 tbsp olive oil in a large skillet (cast iron’s my fave) over medium heat. Cook sausage for 4-5 minutes, stirring occasionally, until golden and crispy. Remove to a plate, keeping drippings in the pan.
Pro Tip: If sausage sticks, let the pan heat up longer before adding it.
Cook the Veggies: Chop potatoes into 1-inch chunks (no peeling needed). Thinly slice onion and mince garlic (or use garlic powder). Add remaining 1 tbsp oil to skillet, then cook onions for 5 minutes until caramelized. Add garlic for 30 seconds until fragrant. Toss in potatoes, smoked paprika, cumin, black pepper, and a pinch of salt. Stir to coat.
Kitchen Hack: Uniform potato chunks prevent mushy disasters. Love spuds? Try my parmesan smashed potatoes.
Smother and Simmer: Pour in chicken broth and stir. Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until potatoes are tender. Add sausage back for the last 5 minutes. Taste and adjust with salt or lime juice. Garnish with cilantro or parsley. Serve from the skillet.
Mistake to Avoid: Don’t crank the heat too high—low and slow keeps it saucy.
