Ingredients

1 lb smoked sausage or Polish sausage, sliced into rounds

3 medium Yukon gold potatoes, thinly sliced

1 medium zucchini, sliced into rounds

1 red bell pepper, chopped into chunks

1 large onion, chopped roughly

2 tablespoons olive oil or vegetable oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 teaspoon salt, or to taste

Optional: fresh parsley for garnish

Instructions

Step 1: Preheat your Blackstone griddle or a large skillet over medium-high heat. Add 1 tablespoon of oil once hot—it should sizzle when you add the potatoes.

Step 2: Add the sliced Yukon gold potatoes to the pan. Sprinkle garlic powder, onion powder, smoked paprika, black pepper, and salt over them. Cook for 10-12 minutes, stirring occasionally, until potatoes soften and begin to crisp.

Step 3: Push the potatoes to one side of the griddle. Add remaining tablespoon of oil, then the sliced sausage. Brown the sausage for about 5 minutes until edges are lightly crispy.

Step 4: Add the chopped onion, red bell pepper, and zucchini to the pan. Stir everything together and cook for another 5-7 minutes until vegetables are tender but still crisp.

Step 5: Check seasoning and adjust salt and pepper if needed. Ensure all ingredients are well combined and heated through.

Step 6: Remove from heat and transfer to a serving plate. Garnish with fresh parsley if desired. Serve hot and enjoy!

Tips & Variations

Use turkey sausage or vegetarian sausage for a lighter or meat-free version.

Swap Yukon gold potatoes with sweet potatoes or pre-cooked/frozen potatoes for convenience.

Substitute zucchini with squash or bell peppers based on what you have on hand.

If you don’t have smoked paprika, use regular paprika with a pinch of chili powder to mimic the smoky flavor.

Slice potatoes about 1/4 inch thick to ensure even cooking and caramelization.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water to revive moisture and texture. You can freeze leftovers in an airtight container for up to 3 months, though vegetables may lose some crispness after thawing.

FAQs

Can I use different types of sausage?

Absolutely! Chicken sausage, turkey sausage, or vegetarian sausage all work well and provide unique flavors to the dish.

Can I add more vegetables?

Yes, feel free to add carrots, broccoli, asparagus, mushrooms, or any veggies you like. Just cut everything into similar sizes for even cooking.