Sausage, Pepper, and Potato Skillet
Servings : 2
Ingredients
- 1 each sweet potato medium, peeled and diced
- 1/4 tsp chili powder
- 1/8 tsp paprika
- 1/8 tsp cumin
- 1 dash cayenne pepper
- 8 oz smoked sausage uncured with no added sugar, sliced
- 1/4 each yellow bell pepper sliced
- 1/4 each red bell pepper sliced
- 1/4 each green bell pepper sliced
- 1/4 each orange bell pepper sliced
- 4 stalks asparagus woody ends removed, sliced into two inch pieces
- 1 1/2 Tbsp olive oil
- salt to taste
- pepper to taste
Instructions
- Add potatoes, 1 Tbsp oil, chili powder, paprika, cumin, and cayenne to a bowl. Toss well to coat.
- Heat 12" skillet over medium high heat until hot. Add potatoes. Reduce heat to medium. Sprinkle with salt and pepper, to taste.
- Cook 10 minutes, stirring frequently. Remove potatoes from skillet and keep warm.
- Add remaining oil to skillet, followed by the sausage. Brown sausage 2-3 minutes per side. Remove sausage from skillet using a slotted spoon to reserve oils; keep warm.
- Add peppers and asparagus to reserved oil in skillet. Sprinkle with salt and pepper. Cook 3 minutes, stirring frequently. Move peppers and asparagus to the side of the skillet. Return sausage to skillet and scoot them next to the pepper mixture. Return potatoes to skillet next to the sausage. Cook just until hot.
Notes
To make this vegan or vegetarian, use a plant based sausage with no red tier ingredients, such as Field Roast Italian Sausage.
Suggested uses for the leftover peppers:
fajitas
pairing platter
grazer's lunch
lunch kits Hint: a french fry cutter makes cutting potatoes into uniform cubes very easy! Cut into fries and then cut the fries into cubes.
fajitas
pairing platter
grazer's lunch
lunch kits Hint: a french fry cutter makes cutting potatoes into uniform cubes very easy! Cut into fries and then cut the fries into cubes.