Sausage, Potato and Pepper Skillet Supper

                                                                            

This is a recipe that came about because one night, I unexpectedly had to babysit my grandchildren and I had to come up with something for dinner, quickly and with what I had on hand that was defrosted.  I planned to make some sausage, but didn't have enough for everyone, so I stretched it by adding some veggies, and potatoes and that night eggs. This meal took just thirty minutes! Everyone loved it, and it has become a regular on my menu list.

This is a make ahead dinner, you can make it over the weekend, and freeze or refrigerate it until you need it.  The most time consuming part is prepping the vegetables.  You can chop the peppers and onions when you are prepping for another meal and freeze them until you need them.  The consistency of the peppers will change, but once you cook them, there is no change in consistency or taste. You can adjust the amount of any of the ingredients to suit your needs or your family's preferences. The idea, is that the whole meal is made in a skillet and you don't have to worry about side dishes, unless you would like to serve this with a salad. One hint, I use my electric skillet for this dish because it is very large.

Sausage, Potato and Pepper Skillet Supper

1 pound Italian Sausage (sweet or hot - your choice)
2 - 3 large potatoes
1 onion
1 green pepper
1 red pepper
2 - 3 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
2 - 3 tablespoons olive or vegetable oil

Remove sausage from the casing, break into small pieces and cook over low heat.  While sausage is cooking, peel and thinly slice potatoes.  Add oil to the skillet and raise the heat to medium, when the oil is hot, add potatoes, salt and pepper.  Stir frequently to keep the potatoes from sticking to the pan.  While this mixture is cooking, chop peppers. onion and garlic and add to skillet.  Cook for about 15 minutes more, or until potatoes and sausage are cooked through.  If the potatoes stick to the bottom of the pan, add a little water and scrape up.  Serve with a fresh salad if you like.

You can add any vegetables you have to this meal, try broccoli, artichoke hearts, green beans, even fresh spinach.  Another thing I have done, is to add 3 beaten eggs just before serving. The eggs add a little more protein and bind the whole mixture together.  Enjoy!

Happy Cooking!

Carol
a.k.a. Nonnie