Set a large 12-inch nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tablespoon of the olive oil and let it heat until it looks loose and shiny.

Put the sliced chicken sausage into the hot skillet in a mostly even layer.

Cook the sausage for 4 to 5 minutes, stirring once or twice, until it is browned in spots. Transfer it to a plate.

Add the onion and the scallion whites to the same skillet.

Cook the onion mixture for 2 minutes, stirring often, until it starts to soften.

Add the sliced cabbage and 1/2 teaspoon of the salt to the skillet.

Cook the cabbage for 4 minutes, stirring often, until it wilts down and makes room in the pan.

Add 2 tablespoons of water to the skillet. Cover the skillet and cook for 4 to 5 minutes, until the cabbage is tender but not mushy.

Transfer the cabbage mixture to the plate with the sausage.

Add the remaining 2 tablespoons olive oil to the empty skillet. Add the sliced potatoes and spread them into an even layer.

Sprinkle the potatoes with the remaining 3/4 teaspoon salt and the black pepper.

Cover the skillet and cook the potatoes over medium heat for 6 minutes so they steam and start to soften.