For a satisfying brunch, try these tender potato slices with lots of sausage and cheese. I never have to worry about leftovers with these tasty potatoes
Easter was coming again.
I can’t believe how quickly the years go by. It seemed that when I was in school, the days, weeks and months went on and on. Now that I have children of my own, every time I turn around they finish one school year and start another. Everything goes too fast. Spring break or Easter was just around the corner, even though I felt like we had just finished Christmas… so I had to invent another dish to take to our family dinner.
Usually it was pretty boring and I had something like cocktail sausages, but this time I wanted to expand my horizons. When I was searching on Food.com, I found this recipe for sausages and potatoes. It said it was “Stupid Easy,” so I knew it was my specialty. I’m not a very good cook, my husband usually does that.
But with only five ingredients, I thought I couldn’t mess it up. They turned out wonderful. I barely took them to dinner without eating them all. Everyone who tried some of them enjoyed them too. I didn’t even have any leftovers to take home. Oh, that’s too bad.
To make this recipe, you’ll need the following ingredients:
14 oz. of smoked sausage, sliced
2 pounds of red potatoes, cleaned and cut.
1/2 medium onion, sliced or diced
1 tablespoon of olive oil or bacon fat
1 1/2 teaspoons sage
1 garlic clove, minced
sprinkle the cayenne or hot sauce (optional)
*In a large pan heat the olive oil over medium-high heat, add the sliced potatoes. (You can lay them flat so they are more crispy on each side, if you do this it will take about 10 minutes to cook them on each side. And I usually use two large pans for this to make it go faster. Or you can throw them in the pan, stirring them around will give you a softer potato). Brown the potatoes, stirring from time to time.
When the potatoes are 85% done or in the last 5 minutes of cooking, add sausages, onion, garlic, sage and hot sauce.
Reduce heat to medium, and cook until sausage is hot and onions are soft. You want a 60/40 ratio with the potatoes and the sausage
source : Allrecipes.com