Spanish Potato Sausage Skillet

This vegan skillet comes together fast with leftover Roasted Potatoes with Rosemary and Garlic and is great for any meal. Wrap in a tortilla with some salsa for an easy burrito. 


  • 1 tablespoon olive oil
  • ½ onion, diced
  • 1 bell pepper, diced
  • 2 vegan seitan sausages, sliced, or sub chicken or andouille sausage for a non-vegan option
  • 2 cups Roasted Potatoes with Rosemary and Garlic
  • ½ teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1-2 cup peas, fresh or frozen
  • Salt and pepper to taste


  1. Heat oil over medium heat in a large skillet.
  2. Add onion, bell pepper, and sausage. Sauté 5 minutes until fragrant and onions are tender.
  3. Add potatoes, cumin, and smoked paprika, heating them through, about 4 minutes.
  4. Add the peas and cook until tender, about 2 minutes.
  5. Season with salt and pepper.

Batch Cooking to Make Meal Prep Easy

The key to meals that come together in a snap is batch cooking! In this series, we started with the recipe below for Roasted Potatoes with Rosemary and Garlic. The skillet recipe above uses the leftovers to pull together a quick dinner and the Southwest Scramble puts a healthy breakfast on the table, fast. 

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Yield: 2-3

Sylvia Fountaine
Food Blogger
Feasting at Home

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