Ingredients:

  • 14 oz Hillshire Farms Smoked Sausage, sliced into 1/2-inch rounds
  • 1.5 lbs Yukon Gold Potatoes, cut into 3/4-inch cubes
  • 1 large Yellow Onion, halved and sliced into thick wedges
  • 1 medium Green Bell Pepper, sliced into strips
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 tbsp Fresh parsley, chopped for garnish

Instructions:

  1. Cut your 1.5 lbs Yukon Gold Potatoes into 3/4 inch cubes. Note: Keeping the size uniform ensures they all finish cooking at the same time. Rinse them in cold water and pat them completely dry with a kitchen towel.
  2. Heat 1 tbsp of olive oil in your skillet over medium high heat. Add the 14 oz of sliced sausage rounds. Cook for 5 minutes until the edges are charred and curling. Remove the sausage and set it aside on a plate.
  3. Add the remaining 1 tbsp of olive oil to the same skillet. Toss in the dried potato cubes. Cook for 10 minutes until the undersides are golden and release easily from the pan. Don't stir too often!
  4. Add the sliced large Yellow Onion and medium Green Bell Pepper to the potatoes. Note: Adding them now prevents the onions from burning while the potatoes finish softening. Sprinkle in the 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp pepper.
  5. Continue cooking for another 8-10 minutes. Smell for the sweetness of the caramelized onions and check that the potatoes are fork tender. If the pan looks dry, add a tiny splash of water or broth to de glaze.
  6. Return the seared sausage to the skillet. Toss everything together for 2 minutes until the sausage is heated through and the flavors meld. The spices should coat every piece of vegetable and meat evenly.
  7. Turn off the heat. Sprinkle the 1 tbsp of fresh chopped parsley over the top. Serve immediately while the potatoes are at their peak crispiness and the sausage is still sizzling.