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| Sausage and Garlic Potatoes - skillet fried potatoes, cooked with Italian, breakfast or turkey sausage, plenty of garlic and fresh or canned tomatoes. |
Sausage and Garlic Potatoes
Okay, right up front, I reckon this isn't the prettiest picture, and I'm sure, due to the nature of the internet, somebody is gonna feel free to let me know that.Truth is though, you and I know that a lot of the best tasting foods aren't necessarily the most photogenic. As a person with a blog of recipes, some are a little difficult to "style." Have you seen my mandarin orange fruit salad, aka to many of you as ambrosia salad? There is no way to make that dish look good, but man is it delicious! I've already told y'all what I think about all that photography business anyway. I'm just more about the food around here! Heck, I didn't even take this one out of the skillet I cooked it in.
Anyway, I can tell you that this is a super easy, hardy skillet meal that tastes very good, and I've sure been all about those kinds of meals this summer.
This time I used some turkey sausage I found up in the deep freeze, but breakfast sausage, Italian sausage and bratwurst will work great too. You can even substitute ground beef or turkey if you prefer, just remember to taste and adjust for seasonings, since they won't have the extra seasonings the others sausages have. I also like a good bit of garlic in this dish, but if you aren't the biggest fan, feel free to adjust as needed.
For more of my favorite skillet meals, visit my page on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Sausage and Garlic Potatoes
©From the Kitchen of Deep South Dish
Ingredients
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings
Instructions
- 2 tablespoons cooking oil
- 4 cups cubed potatoes, peeled or unpeeled
- 1/2 cup finely chopped onion
- 1/4 cup red, green, yellow or orange sweet bell pepper, or any combination, coarsely chopped
- 2 tablespoons minced garlic
- 1 teaspoon salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste
- 1 pound raw sausage (Italian, breakfast, turkey), casings removed
- 1 teaspoon Italian seasoning
- 1-1/2 cups peeled and diced fresh tomatoes, juices retained
- 1 teaspoon light brown sugar
Heat oil over medium in a deep lidded skillet. Add potatoes, onion, bell pepper and garlic; season to taste with salt, pepper and Creole/Cajun seasoning and toss to coat with oil. Cover skillet and steam cook over medium for 5 minutes covered, without stirring.
Break up sausage and add to skillet, cooking 5 minutes longer, or until cooked through and no longer pink; do not drain. Add Italian seasoning, tomatoes with their juices and sugar. Reduce to medium low and continue cooking until juices reduce, about 5 minutes longer, stirring to prevent sticking.
Taste and adjust seasonings. Serve with hot bread and a nice mixed garden salad or green vegetable.
Cook's Notes: May substitute 1 (14-1/2 ounce) can diced tomatoes, undrained. Omit sugar.
Sausage and Potatoes with Eggs: Prepare as above in an oven safe skillet. Using a spoon, make 4 wells in the potatoes, crack one egg into each well and sprinkle the eggs with salt and pepper. Transfer skillet to a preheated 325 degree F oven, for about 10 to 15 minutes, or until yolk is set as desired. Sprinkle with shredded cheese, if desired, and return to the oven just until cheese is melted.
Source: http://deepsouthdish.com
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