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Heat 2 tablespoons olive oil in a large (14-inch) skillet over medium heat.
Add the pepper flakes and stir around to coat with the oil. Add the green beans and cook, stirring often, for about 5 minutes or until the beans start to brown. Stir in the garlic and salt, and cook for 10 seconds.
Pour in the water and cover the skillet. Cook for 2 minutes or until crisp-tender. Remove the green beans from the skillet, set them aside, and keep them covered.
Wipe down the skillet and set it back over medium heat: add 1 tablespoon butter and 1 tablespoon olive oil to heat up.
Add the potatoes to the heated skillet; season with salt and pepper and cook for 10 to 12 minutes or until golden and cooked through, frequently stirring. Remove the potatoes from the skillet; cover and set aside.
In the same skillet, heat up 1 tablespoon of olive oil. Add the sliced sausages and cook over medium heat for 5 minutes. Season with Italian seasoning and oregano, stir in the garlic and continue to cook for 20 seconds.
Add the chicken broth and stir around to coat.
Return the green beans and potatoes back to the skillet; mix it all together and cook for a minute or two or until everything is heated through.
Taste for seasonings and adjust accordingly.
Garnish with parsley and pepper flakes, and serve.