Heat 2 tablespoons olive oil in a large (14-inches) skillet over medium heat.
Add the pepper flakes and stir around to coat with the oil.
Add green beans; cook, stirring often, for about 5 minutes, or until beans start to brown.
Stir in the garlic and salt, and cook for 10 seconds.
Pour in the water; cover. Cook for 2 minutes, or until crisp tender.
Remove green beans from skillet and keep them covered.
Wipe down the skillet and set it back over medium heat.
Heat 1 tablespoon butter and 1 tablespoon olive oil.
Add the prepared potatoes to the heated skillet; season with salt and pepper and cook for 10 to 12 minutes, or until golden and cooked through. Stir frequently.
Remove potatoes from skillet; cover and set aside.
In the same skillet, heat up 1 tablespoon 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.
Deglaze with the chicken broth and stir around to coat.
Return prepared green beans and prepared 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.