Ingredients:

  • 1 lb smoked sausage, sliced into 1/4-inch rounds
  • 2 lbs Yukon Gold potatoes, scrubbed and cubed into 1/2-inch pieces
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 tbsp dry ranch seasoning mix
  • 1/2 cup heavy cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil and butter over medium-high heat in a 12-inch cast iron skillet. Add the sliced smoked sausage and sauté until the edges are mahogany-colored and crisp. Remove the sausage with a slotted spoon, leaving the rendered fats in the pan.
  2. Toss in the cubed potatoes and diced onion. Spread them in a single layer and let them sit undisturbed for 5 minutes to develop a crust. Stir and continue cooking for another 10–12 minutes until the potatoes are golden-brown and fragrant.
  3. Reduce heat to low. Stir in the ranch seasoning and heavy cream, scraping the bottom of the pan to release the brown bits. Once the sauce begins to bubble and thicken, fold the sausage back in.
  4. Sprinkle the shredded cheddar over the top and cover the pan for 2 minutes until the cheese is completely molten and velvety. Garnish with fresh parsley and black pepper.