Crispy Salmon Hash

Home » Seafood & Fish » Crispy Salmon Hash

An old-school Southern method of preparing canned salmon by pan-frying in bacon drippings until crispy to serve over rice or grits.

Author: Mandy Rivers | Published: 10/28/26

Lord, I about started a frenzy on the FB page when I shared a picture of this and asked if any really country Southern people knew what it was.

Most didn't know what it was but I was pleasantly surprised by how many people were interested and asked about the recipe! Those who were not interested were mostly polite but a few were ready to quit with me altogether - ha!!

One woman told me, "That looks absolutely nothing like Salmon patties which is what we cook in the south." Umm... what? Well, it's NOT salmon patties (obviously) and, I think at this point, I can consider myself pretty knowledgeable about Southern food.

I really wasn't surprised that this wasn't well known. Through the years I've learned that even Southern recipes are regional. Since I'm a SC girl, I'm more familiar with ours but I'm learning about others too. I thought the whole South ate catfish stew and onion sausage but now know those are SC things. 

I'd never heard of BBQ boiled potatoes until I was in eastern NC and now I love them! I thought custard-based macaroni and cheese (made with eggs, not a flour roux) was universal through the South but it isn't. Same for boiled peanuts - not all Southerners eat those either. 

The moral of the story is... we all do things a little differently and have so much to share with each other! I love trying new food and learning new ways to make old favorites! You won't see me looking down my nose at anybody else's plate!

I struggled with giving this a name because, to my knowledge, it doesn't actually have a name. We just invoke the name of whatever we're serving it over and everybody knows what it is.

We'd say "salmon and rice" or "salmon and grits" and, if you're familiar with it, you'd know it was salmon cooked this way. 

Actually - and here's a testament to the extent of my countryness - we'd add an unnecessary "s" to the end of salmon and say  "sammins and rice" or "sammins and grits". Why?? I have no idea.

I made this for myself so much when I was pregnant with Baby Girl I had to ask to doctor if it was safe (back then canned tuna was a big no-no so I had to check if that applied to salmon too).

Not only did she come out alright, she's BY FAR, the smartest one out of all of us and I've often wondered if all the omega-3 fatty acids gave her some sort of super brain.

If so, it was worth all grumbling I listened to from people protesting the smell of me cooking it! I will warn you, though, open up a window and crank on the exhaust fan because it does smell fishy when you cook it!

HOW TO SERVE CRISPY SALMON HASH

White Rice - Serve over plain white rice with a side of fresh sliced tomatoes or stewed tomato gravy. We'd often drizzle a little bacon grease over the rice before spooning on the fish.

Grits - This is absolutely delicious over a bowl of hot buttered grits. It can be served alone or with a side of eggs and bacon (country ham or sausage).

Tomatoes & Rice (pictured) - This is often served over southern-style tomatoes & rice. The acidic tomatoes are perfect with the fish! Serve with a side of fatback if you have it!

6 TIPS & NOTES

1. Hot sauce is a must! It adds moisture back to the fish and the acid in the hot sauce plays well with it too (cuts any fishy taste and tamps down some of the cooking smell). Plus it's the customary way to serve it.
2. If you're dead-set against hot sauce then don't cook the fish quite as long (to keep some moisture) and/or drizzle it with a little lemon juice, worcestershire or a nip of pepper vinegar.
3. I always pick the bones and skin from the salmon but my elders never did (great sources of calcium and protein!).
4. If you can catch it on sale or don't mind spending an extra few bucks, red salmon is much better than pink. It's richer and has a milder flavor.
5. Drain the salmon very well to prevent excessive fishy smell when cooking. I usually break the salmon into pieces (where it naturally falls apart around the skin and bones) then place on paper towels a few minutes.
6. Though I've never done it myself, my grandmama would sometimes pour in a little black coffee to deglaze the pan at the end (sort of like redeye gravy).

MORE REALY COUNTRY RECIPES

Neck Bones & Rice - A rustic Southern recipe with rice cooked in a rich stock made from slowly simmered pork neck bones seasoned simple with onion, salt and pepper. 

Ham Dumplings - An old-fashioned recipe with rolled dumplings (or "slicks") cooked in a rich broth made using a leftover ham bone or ham hocks. 

Greasy Rice - A classic Southern rice recipe made with the pan juices and rendered drippings from baked ham or slow cooked chicken or pork. 

Stewed Potatoes - An old-school recipe for potatoes cooked down with bacon drippings and onions into a hearty, rustic recipe that can be eaten as a meal or on the side. 

Hoppin' John Rice - A one-pot rice dish cooked with black-eyed peas and smoked sausage, seasoned with peppers, onions and spices perfect for New Year's Day or a simple homemade Southern meal. 

Recipe for Snowball Cookies

Crispy Salmon Hash

Yield: 3 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

An old-school Southern method of preparing canned salmon by pan-frying in bacon drippings until crispy to serve over rice or grits.

Ingredients

• 1 15-oz can salmon
• 3 tablespoons bacon grease
• Salt & pepper to taste
• 2 tablespoons hot sauce

Instructions

1. Drain salmon very well then discard bones and skin if desired.
2. Heat bacon grease over medium-high heat in a small skillet until shimmering then add salmon.
3. Using a spatula, break up salmon into small pieces until it covers the bottom of the pan evenly, then let it cook 2 minutes without disturbing it.
4. Season with salt and pepper then stir well. Continue cooking a few minutes or until lots of crispy bits have formed.
5. Drizzle on hot sauce then serve over grits or rice.

Notes

• Consider letting the salmon rest on paper towels a few minutes before cooking to ensure it's well drained.
• I use Texas Pete hot sauce but any will work (Frank's is great too!). Just be sure you're not using Tabasco Sauce.

https://www.southyourmouth.com/2026/10/crispy-salmon-hash.html

Images and text © South Your Mouth LLC 2026

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Country-Style Hamburger Gravy

Home » Main Dishes » Country-Style Hamburger Gravy

A simple, hearty creamed gravy made with ground beef that's perfect to serve over egg noodles, mashed potatoes or toast.

Author: Mandy Rivers | Published: 10/1/26

This is a meal I whip up when I don't feel like getting into anything complicated AND I don't want to hear any objections from the family - because they all love this one!

The only negative is we can never agree what to serve it over. Husband and The Boy like it over toast, the girls want mashed potatoes and I prefer noodles (can you believe I didn't say rice?!). I usually do 2 out of 3 because it's not hard to add a pile of toast to the table.

You may look at this and think of S.O.S. but it's a little different because we're going to use milk and a little beef bullion broth. It's still plenty creamy but we get great flavor from the double-strength bullion (2 cubes with 1 cup of water instead of 1:1).

This was one of my Daddy's favorites! He'd never heard of S.O.S. until he went into the Army and they all teased him and told him the chipped beef version was horsemeat. He liked it all but he REALLY liked Hamburger Gravy because he liked the name better.

Aren't we funny like that? He learned to eat the other because he was starving (and he even grew to like it) but just by calling this Hamburger Gravy instead of the name he associated with horsemeat, he thought it tasted better too.

Or maybe he really did like it better. Since we make ours with a mixture of beef bullion and milk, it isn't as cloyingly thick and creamy and maybe he just liked the taste better. But, nahhh... I think it was in his head!

HERE'S WHAT YOU NEED TO MAKE IT

The full, printable recipe card is down below, but at a glance, here's all you'll need:

• Ground beef (venison is great too!)
• Simple spices (pepper, onion & garlic powder)
• Flour (AP or SR - use what you have)
• Milk & water
• Beef bullion cubes
• Parsley (optional - I just always have it so I add it)

8 NOTES ON COOKING HAMBURGER GRAVY

1. I typically use 80/20 ground beef for this. Using a fattier blend is fine but if using leaner ground beef, stir in 1 tablespoon butter until melted before adding flour (use 2 tablespoons butter if using extra lean 95/5 ground beef).

2. You can absolutely use all milk in this if you like the extra creamy version.

3. This is usually made with all-purpose flour but self-rising can be used if that's all you have. There isn't enough flour in here to make that big of a difference.

4. I've never frozen this myself but I imagine it would freeze well.

5. Use TWO traditional square cubes of beef bullion or ONE if using the BIG bullion cubes (Goya and Knorr each make these now). If you're uncertain, use however many cubes the packaging says for two cups of broth (even though we are only using one cup of water).

6. This is usually served over egg noodles, toast or mashed potatoes but it can go on just about anything! We've had it with rice and biscuits too!

7. Feel free to add 1/2 cup diced onion when cooking the ground beef - sometimes I do!

8. If you'd like to add mushrooms, add fresh when you add the flour or add canned (drained) when adding the milk.

MORE SIMPLE SUPPERS WITH HAMBURGER MEAT

Hamburger Steaks with Brown Gravy - The BEST recipe for Hamburger Steaks made from fresh ground beef with an easy, homemade brown gravy. 

Hamburger Vegetable Beef Soup - An easy vegetable beef soup recipe made with ground beef and canned vegetables just like the old-school cafeteria lunch rooms once served! 

Cheesy Beef & Noodle Casserole - A super simple casserole with ground beef, noodles and cheese sauce (and no sour cream or tomatoes) very similar to Hamburger Helper's Cheesy Beef Pasta. 

Salisbury Steak & Potato Skillet Dinner - A one-pan recipe with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes. 

One-Pot Swedish Meatballs with Noodles - Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe. 

Recipe for Country-Style Hamburger Gravy

Country-Style Hamburger Gravy

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

A simple, hearty creamed gravy made with ground beef that's perfect to serve over egg noddles, mashed potatoes or toast.

Ingredients

• 1 lb ground beef
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 cup flour
• 2.5 cups milk (whole if possible)
• 1 hot cup water
• 2 beef bullion cubes
• 1 tablespoon chopped parsley (optional)

Instructions

1. Add bullion cubes to hot water so they can start dissolving.
2. Cook and crumble ground beef in a large skillet over high heat, adding spices as the meat cooks. 1 lb beef, 1 tsp onion powder, 1/2 tsp each pepper & garlic
3. Once meat is cooked through, continue cooking over medium-high heat until all liquid evaporates (see notes - don't skip this step).
4. Add flour to pan then cook and stir with beef for 5 minutes (we need the flour to cook and brown the same way as when making a roux but you won't be able to see the color as the flour will cling to the meat but 5 minutes should do the trick). 1/4 c. flour
5. Add milk and bullion broth to beef then cook until thick and bubbly (about 5 minutes). Add more milk if necessary until gravy is the consistency you enjoy. The longer it cooks and the wider the pan, the thicker the gravy will be so it's hard to estimate how much you will need. 2.5 c. milk, 1 cup bullion
6. Taste for seasoning then add more if needed. Stir in fresh parsley (if using) then serve over noodles, toast or mashed potatoes.

Notes

• Note on Step 3: Meat packagers pump water ("brine") into meat to make it weigh more so we need to cook that out. You will know when the liquid has evaporated when there are no longer bubbles in the pan juices.
• I typically use 80/20 ground beef for this recipe. 
• I like a LOT of black pepper in this and use at least a teaspoon.
• Use TWO traditional square cubes of beef bullion or ONE if using the BIG cubes from Goya or Knorr.
• You can use beef broth instead of water but you will need to add salt (probably about 1 teaspoon).
• See more notes and suggestions in the article above the recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/10/country-style-hamburger-gravy.html

Images and text © South Your Mouth LLC 2026

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Southern Sausage Gravy

Home » Breakfast » Southern Sausage Gravy

A classic recipe for traditional sausage gravy made with breakfast sausage and milk served the Southern way, over hot biscuits.

I threw some random pearl of wisdom out to my daughters this weekend while we were all piled up in the kitchen cooking Sunday dinner and Baby Girl asked if I could start writing all these tips and life hacks down.

Then The Oldest piped up with a YASSS!!  So, I reckon me and Siri better get to work recording the little nuggets when they come to me.

I'll admit, something about turning fifty this year has me wanting to impart a few specific how-to's on them myself. I don't know that I'll ever get them all written down (seriously, how would you even index such a thing??) but I said I'd try.

I've decided to start writing some recipes specifically for them too.  I started with this one because The Oldest swears mine is the only sausage gravy she likes so when I'm gone, she'll be able to make it herself.

I assumed everyone makes this about the same, but evidently not. I do notice that mine has a little more color than others so maybe there is a little difference.

Sausage gravy isn't rocket science and there's a lot of wiggle room but I'll tell you how I make mine and make some notes that might come in handy!

FAQ QUESTIONS ON SOUTHERN SAUSAGE GRAVY

HOW MUCH SAUSAGE IS USED TO MAKE SAUSAGE GRAVY?  You can make sausage gravy just from the pan drippings or you can use a whole pound of sausage. There's no definitive right answer. I usually make mine with 1/2 pound of sausage.

WHAT TYPE OF SAUSAGE IS USED TO MAKE SAUSAGE GRAVY?  Most any "breakfast" sausage will work. I say most because you won't want to use a maple or sage flavored sausage for traditional southern sausage gravy. I always buy the 1-lb packs. Side note: I cut slices before unwrapping to get perfectly portioned and rounded patties because it's way cheaper than buying patties.

WHAT'S THE BEST BRAND OF SAUSAGE TO USE?  I always use Jimmy Dean or Swaggerty's sausage. I'm big on texture when it comes to any type of sausage and those two brands have a finer, more tender texture.

CAN EVAPORATED MILK BE USED TO MAKE SAUSAGE GRAVY?  You can. I personally don't care for the taste in this gravy and like good ol' regular milk better but if you like the taste evaporated milk gives white gravies (like my Grandma Betty did!), go for it! 

SHOULD I USE WHOLE, SKIM OR 2% MILK?   Any of these will work! I usually have 2% milk on-hand so that's what I use. The higher the fat content, the more silky the gravy will be.  

CAN I USE SOY OR NUT MILKS TO MAKE SAUSAGE GRAVY?  I think so. Technically you can use any liquid when making a roux-based gravy like this so I imagine soy or any nut milk would work just fine.

HOW DO YOU SERVE SAUSAGE GRAVY?  Sausage gravy is most commonly served over fresh, hot biscuits but it's great over toast too!

DO YOU HAVE A RECIPE FOR BUTTERMILK BISCUITS?  I don't! I'm not great at making homemade biscuits. Nanny just rolled over in her grave. Luckily, we can get some mighty fine frozen biscuits here in the South! I usually use frozen or my super easy drop biscuits (recipe here). You can also use canned biscuits.

FIVE RECIPE NOTES ON SOUTHERN SAUSAGE GRAVY

1. I always use Jimmy Dean or Swaggerty's sausage which never yield any standing grease. If your sausage produces excess pan drippings, drain off any excess fat.
2. I don't recommend using maple or sage flavored sausage for sausage gravy. 
3. The amount of milk you will need depends on your zodiac and the day's wind direction. Just kidding. Some days my gravy wants more milk, some days it doesn't. Start with 2 cups then go from there. If you're heavy-handed measuring the flour or if the gravy cooks hot and fast, you will likely need more milk. The longer it cooks, the more milk you will need also.
4. I wrote this recipe with 1/2 teaspoon black pepper but I personally use a full teaspoon because I love the taste and heat. 
5. The gravy will continue to thicken once taken off the heat. If you're not able to serve immediately, you will likely need to stir in a little more milk.

MORE SOUTHERN BREAKFAST RECIPES TO TRY!

SHRIMP & GRITS - Award-winning Southern Shrimp & Grits recipe with seasoned shrimp sauteed in bacon drippings served over creamy, cheesy grits. 

FRIED POTATOES & SAUSAGE - A simple budget-friendly recipe for a one-pan skillet meal with smoked sausage, onions and southern-style fried potatoes.

HOW TO COOK GRITS - A simple recipe for the best way to cook tender, creamy stone-ground or hominy grits from a Southern cook who knows good grits.

HASH & EGGS - An easy, rustic one-pan recipe for breakfast, brunch or dinner made with ground beef, onions, diced potatoes and eggs. 

SAUSAGE & CHEESE GRITS CASSEROLE - An award-winning Southern breakfast casserole recipe with cheesy grits and pork sausage that's perfect for overnight guests and brunch. 

BACON GRAVY - A simple recipe for country gravy recipe made from bacon drippings served over biscuits or toast.

Recipe for How to Cook Southern Sausage Gravy

Southern Sausage Gravy

Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

A classic recipe for traditional sausage gravy made with breakfast sausage and milk served the Southern way, over hot biscuits.

Ingredients

• 1/2 lb breakfast sausage
• 3 tablespoons butter
• 1/4 cup flour
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 2-2.5 cups milk

Instructions

1. Cook and crumble sausage in a skillet over medium-high heat until nicely browned. Do not drain sausage. 1/2 lb sausage
2. Reduce heat to medium, add butter then stir until melted. 3 Tbsp butter
3. Stir in flour then continue to cook and stir 3-4 minutes or until the flour coating the sausage is no longer white (we're looking for everything to be a nice golden brown). 1/4 cup flour
4. Add pepper, salt, onion powder and 2 cups milk. 1/2 tsp pepper, 1/4 tsp each salt & onion powder, 2 c. milk
5. Cook and stir until mixture starts to simmer. Continue simmering and stirring 3-5 minutes or until gravy thickens to desired consistency. Add more milk, a few tablespoons at a time, if gravy becomes too thick.
6. Taste for seasoning then add salt or pepper if desired.
7. Serve immediately over hot biscuits or toast.

Notes

• I always use Jimmy Dean or Swaggerty's sausage which never yield any standing grease. If your sausage produces excess pan drippings, drain off any excess fat.
• The gravy will continue to thicken once taken off the heat. If you're not able to serve immediately, you will likely need to stir in a little more milk.
• I typically use all-purpose but self-rising flour can be used in a pinch.
• See the FAQ and Notes sections above the recipe card if you have other questions or would like a few tips.

https://www.southyourmouth.com/2025/07/southern-sausage-gravy.html

Images and text © South Your Mouth LLC 2025

Sausage gravy and biscuits, Southern sausage gravy, sausage gravy, country, southern, milk, cream, sawmill, gravy, classic, best, traditional, authentic, biscuits, toast, breakfast, brunch, how to, recipe

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Southern Fried Potatoes & Sausage

Home » Main Dishes » Southern Fried Potatoes and Sausage

A simple budget-friendly recipe for a one-pan skillet meal with smoked sausage, onions and southern-style fried potatoes.

Author: Mandy Rivers | Updated: 10/17/26

I wasn’t sure what to name this recipe. We never actually called it anything. If I was going to tell someone what I was cooking for supper, I’d just say something like fried sausage and potatoes. Around here, most folks would know what I meant.

But cooking for all y’all from the rest of the country has taught me that what we call something here can often mean something entirely different to everyone else.

I’m going to stick the “southern” label on the front of this recipe to try to point everyone’s mental taste buds to what we call fried potatoes and then just hope for the best. 

This isn’t exactly like traditional southern fried potatoes because this is cooked with less oil and the potatoes aren’t super crispy all over. The potatoes steam a little first then get a little crispy once the water evaporates.

And to confuse you even more, I might as well tell you our fried potatoes are cut into cubes like this OR they're made from sliced potatoes. Oh, and some people call them home fries. See what tricky business naming recipes can be?? 

[deep breath in] Anywaaaay... this is just a quick and easy skillet meal that’s simple to prepare and very affordable. You just sauté the smoked sausage, then add onions and potatoes. Once the potatoes cook about halfway, you crank up the heat and let them crisp up a bit. 

HOW TO SERVE FRIED POTATOES AND SAUSAGE

I like to eat mine with a little hot sauce and diced raw onion on top and the kids like theirs with ketchup. I typically serve this with Pork & Beans (Husband likes to stir the beans in with the sausage and potatoes) or Southern-Style Canned Green Beans. 

If you really want to have a carb fest, pull out some fresh stick-to-the-roof-of-your-mouth white bread, fold a piece like a hotdog bun, load it up with the sausage and potatoes then hit it with a bead of ketchup. It sounds weird but it’s soooooo gooooood.

I feel like people are going to ask about adding cheese. I think this is already so rich and heavy that the cheese wouldn’t add anything. But the good news is I am not the cheese police so you can certainly add some if you’d like! 

I haven’t made this with uncooked sausage (like Italian sausage or brats) but I imagine it would be pretty good too. I just like the salty, smokey sausage with the potatoes so much I’ve never wanted to make it any other way.

My very favorite is Hillshire Farm’s Smoked Sausage. I’ve always preferred smoked sausage over kielbasa but use whichever you like best. I’m an oddball who prefers the original sausages over the all-beef varieties (it’s a texture thing) but, again, use what you prefer.

I’ve never made this with “red sausages”. You know which ones I’m talking about?? I think they’re just called “red cooked sausage”. They’re inexpensive, bigger around than traditional smoked sausage, made into links and a distinctly bright shade of red somewhere between hot pink roller skate wheels and illegal firecrackers.  I never developed a taste for them so I can’t tell you anything about cooking them, though I know they are often served with potatoes (“taters and reds”).

A FEW NOTES ABOUT COOKING SAUSAGE AND POTATOES

• You’ll need about 5-6 cups cubed potatoes (around 2 pounds)
• Feel free to use bacon drippings instead of vegetable oil.
• Any type of potatoes will work but I prefer starchier russets in this.
• You don’t have to peel the potatoes. I did in this batch but sometimes I don’t. I like the way the skin crisps up a little but the kids like it better with peeled potatoes. 
• I say the garlic powder is optional because I don’t ever remember Mama or Nanny using it in their fried potatoes but I sure like it. 
• Kielbasa, andouille or any precooked, smoked sausage can be used in this recipe.

MORE SKILLET MEALS TO ENJOY

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CHICKEN & MUSHROOM RICE - A quick and easy skillet meal recipe with savory chicken and buttery mushrooms cooked with rice in one pan. 

SOUTHERN SMOTHERED SAUSAGE & POTATOES - An old-fashioned country recipe with smoked sausage and onions smothered in stewed potatoes for a simple, hearty homemade meal. 

CHICKEN SCAMPI WITH GARLIC PARMESAN RICE - The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice. 

Recipe for How to Cook Southern Fried Potatoes Sausage

Southern Fried Potatoes & Sausage

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A simple budget-friendly recipe for a one-pan skillet meal with smoked sausage, onions and southern-style fried potatoes.

Ingredients

• 1 lb smoked sausage
• 1 large onion, chopped
• 5-6 russet potatoes
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder (optional)
• Vegetable oil

Instructions

1. Cut sausage into bite-sized pieces. Drizzle a little vegetable oil in a large skillet (nonstick is best if you have it) then sauté sausage until well browned.
2. Meanwhile, peel potatoes then cut into cubes (about 3/4 inch).
3. Add potatoes, onions, 3-4 tablespoons vegetable oil, water, salt, pepper and garlic then stir well.
4. Once water starts to boil, reduce heat to medium-low, cover skillet then cook for 10 minutes. Using a spatula to scrape the bottom, flip sausage/potatoes once or twice to make sure they’re not sticking.
5. Remove lid then increase temperature to medium-high. Continue cooking 10 minutes or until potatoes are tender with some crispy edges. Use a spatula to flip sausage/potatoes (scraping the bottom) so that potatoes can crisp up a bit in the oil. Don’t stir the potatoes or they will fall apart (still tasty but not what we’re after here).
6. Serve immediately.

Notes

• You’ll need about 5-6 cups cubed potatoes (around 2 pounds)
• Feel free to use bacon drippings instead of vegetable oil.
• Any type of potatoes will work but I prefer starchier russets in this.
• You don’t have to peel the potatoes. I did in this batch but sometimes I don’t. I like the way the skin crisps up a little but the kids like it better with peeled potatoes. 
• I say the garlic powder is optional because I don’t ever remember Mama or Nanny using it in their fried potatoes but I sure like it. 
• Kielbasa, andouille or any precooked, smoked sausage can be used in this recipe.
• Check the article above if you have any questions because it's entirely likely that I covered it there :o)

Author: Mandy Rivers

https://www.southyourmouth.com/2022/05/southern-fried-potatoes-sausage.html

Images and text © South Your Mouth LLC 2022

sausage and potatoes, potatoes and sausage, fried potatoes and sausage, sausage, potatoes, taters, kielbasa, smoked sausage, onions, fried, home fries, southern, how to, best, recipe, crispy, breakfast, hash, one-pan, skillet, meal, easy, southern

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