Ingredients:

  • 1 lb smoked kielbasa or andouille sausage, sliced into 1/4-inch rounds
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 lbs baby gold potatoes, halved or quartered into 1-inch chunks
  • 1 lb fresh green beans, trimmed and snapped
  • 1/2 cup low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add the sliced sausage and cook until the edges are mahogany-colored and crisp. Remove the sausage with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the butter, diced onion, and minced garlic to the same skillet. Sauté until the onion is translucent and fragrant.
  3. In a large mixing bowl, combine the baby potatoes, trimmed green beans, and seared sausage. Pour the sautéed onion and garlic mixture over the top.
  4. Stir in the smoked paprika, oregano, salt, pepper, and chicken broth. Toss until all ingredients are evenly coated.
  5. Transfer the mixture back into the oven-safe skillet or a 9x13 baking dish, spreading it into an even layer.
  6. Bake at 400°F (200°C) for 30–35 minutes.
  7. If using cheese, sprinkle the shredded cheddar over the top during the last 5 minutes of baking until bubbling and molten.