SAUSAGE AND POTATOES SKILLET RECIPES

Steps:

• Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt. Bring to a boil over high heat, then cook just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.
• Meanwhile, heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain off any excess fat in the pan.
• Reduce to heat to medium and add the remaining tablespoon of oil and potatoes to the pan. Spread the potatoes in an even layer across the bottom of the pan and cook undisturbed for 5 minutes. Add the bell pepper, garlic, remaining 1/2 teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, 3 to 4 minutes. Return the sausage to the pan and cook for 2 minutes more. Remove from the heat and stir in the lemon juice and parsley.

Steps:

• Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper.
• When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning.
• Remove from heat and let them sit 5 minutes without removing the lid, then set the potatoes aside on a dish.
• Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes.
• Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix.
• Continue cooking, stirring occasionally, until onions and peppers become slightly browned.
• Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
• Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.