Ingredients
Scale
- 1 pound smoked sausage, sliced into rounds
- 4 large russet potatoes, diced
- 1 cup shredded Cheddar cheese
- 1/2 cup ranch dressing or ranch seasoning mix
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Wash and dice the potatoes into bite-sized pieces. Slice the smoked sausage into rounds.
- Heat olive oil in a large skillet over medium heat. Add diced potatoes, garlic powder, onion powder, salt, and pepper. Cook for 10-12 minutes until golden and tender.
- In a separate skillet, cook the sausage until browned, about 5 minutes.
- Preheat oven to 375°F (190°C). In a large bowl, combine cooked potatoes, sausage, ranch dressing, and half of the shredded cheese. Mix well.
- Transfer mixture to a greased baking dish. Top with remaining cheese.
- Bake for 15-20 minutes until bubbly and golden. Optional: broil for 2 minutes for extra crispiness.
- Remove from oven, garnish with chopped parsley if desired, and serve hot.
Notes
- For crispy potatoes, roast them in the oven instead of pan-frying.
- Use full-fat ranch dressing or season your own for richer flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg