An easy-to-prepare breakfast dish for a crowd. As the late “Chef Tell” (Friedemann Paul Erhardt) advised his TV viewers:
“This is a recipe… not a formula”.
Measurements are approximate and ingredients may be added or subtracted based on your preference or availability. I've never made it exactly the same twice :)
Featured Pinch Tips Video
- medium sized potatoes
- 1 lb
- bulk sausage
- 1 large
- onion; diced or sliced
- 1 large
- bell pepper
1Scrub and boil potatoes the evening before.
The following morning, dice into 1 1/2-inch cubes.
2Preheat a cast-ion pan over med-high heat.
Add a few table-spoons of oil.
Saute sausage, breaking into small bits.
Remove to a dish lined with paper-towels.
3Remove all but a couple of the table-spoons of fat.
Saute onions, stirring often for 3 minutes.
Add Bell Pepper and continue cooking for another 5 minutes.
Remove onions and peppers and keep warm.
4Increase heat to high.
Add oil to pan.
Add cubed potatoes to pan.
Dust with paprika, stir potatoes and dust some more.
Continue cooking, stirring often until evenly browned.
5Add sausage and mix into potatoes.
Heat for a few minutes.
Add Bell peppers and onions.
Continue heating for a few minutes.
Serve with eggs, toast and beverage of choice.