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Potato, Corn, and Chicken Sausage Skillet

5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 tablespoons extra virgin olive oil
  • 12 oz chicken sausage links sliced into rounds
  • 2 cups frozen sweet corn or fresh raw corn off the cob
  • 2 pounds yellow potatoes Blade C, noodles trimmed
  • ¼ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper
  • vegetable or chicken broth if needed
  • 4 cups baby spinach


  • Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and corn and cook until chicken is browned and cooked through, 5-7 minutes (or more, depending on your chicken sausage brand.) Transfer the cooked chicken and corn to a bowl and set aside.
  • Heat another tablespoon of oil in the same skillet and add in the potato noodles and season with paprika, garlic powder, salt, and pepper. Toss immediately and let cook, tossing frequently, until potatoes are cooked through, about 15-20 minutes. Add chicken or vegetable broth (or water) as needed, as potatoes stick to the bottom of the pan (I used about 1/3 cup of water over 15-20 minutes.) Add the spinach and cooked chicken mixture to the skillet and toss until spinach is wilted, about 3 minutes.
  • Serve.