Smoked Sausage and Rustic Potatoes O'Brien
Serves: 4
1 Smoked Sausage (Hillshire Farm)
1 Red Bell Pepper
1 Green Bell Pepper
3 Potatoes
1 Red Onion
4 Green Onions
2 Cloves of Garlic, Minced
1 Teaspoon of Paprika
Sea Salt and Pepper
Slice the sausage into 1/2 inch thick pieces. Remove the core and seeds from the peppers and medium dice. Thoroughly wash to potatoes and cut into bite size pieces. Medium dice the red onion. Cut the roots off of the green onions and thinly slice the white bottoms and the green tops, keeping them separated.
Heat a skillet over medium heat with some olive oil until hot. Add the potatoes, then season with the paprika, salt and pepper. Remove the potatoes from the skillet once golden brown and place on a paper towel lined plate. Return the pan to the stove and add more oil if necessary. Add the sausage to the pan and cook for 3 minutes per side, or until lightly browned.
Add the peppers, red onion, green onion whites, and garlic to the pan. Season with salt and pepper. Cook the vegetables, stirring frequently, or until they begin to soften and brown. Add the potatoes back into the pan and stir to combine. Cook for a couple more minutes or until the potatoes are reheated. Plate the dish and top with the sliced green onion tops.