SMOTHERED POTATOES RECIPE RECIPES

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SMOTHERED POTATOES RECIPE - FOOD.COM



Smothered Potatoes Recipe - Food.com image

Make and share this Smothered Potatoes recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb bacon
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup celery, chopped
8 medium red potatoes, skinned, cut into large cubes
1/2 lb processed cheese, like Velveeta
garlic powder, to taste
salt
pepper
parmesan cheese

Steps:

  • In large heavy pot fry bacon until slightly crisp; remove, drain and crumble.
  • Drain all but 2 tablespoons bacon drippings from pot.
  • Add onions, red and green bell peppers, celery and potatoes.
  • Cook on medium heat, covered, stirring occasionally without mashing until potatoes are tender; turn off fire.
  • Sprinkle over with garlic powder, salt and pepper.
  • Add processed cheese and reserved crumbled bacon, stirring gently to coat.
  • Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 514.6, FatContent 26.9, SaturatedFatContent 11.6, CholesterolContent 50, SodiumContent 945.1, CarbohydrateContent 51.1, FiberContent 5.6, SugarContent 7.2, ProteinContent 17.6

SMOTHERED POTATOES AND SAUSAGE | JUST A PINCH RECIPES



Smothered Potatoes and Sausage | Just A Pinch Recipes image

I first tasted this dish at a little local restaurant in Lafayette, Louisiana, my hometown. I live in Texas and where I live, all we have are chain restaurants. I was mentioning this dish to someone, and she shared this easy recipe with me. When cooking Cajun/Creole food, rarely is there an exact recipe; things are seasoned to the cook's taste. This is my husband's favorite dish that I cook, and the skinless sausage imparts such a wonderful flavor to the potatoes. Enjoy!

Provided by Alana Ansley @alanaransley

Categories     Pork

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 5

Number Of Ingredients 4

2 package(s) sausage (i use eckrich skinless)
6 - potatoes (i use 1/2 bag yukon gold)
1/2 - onion, chopped
- seasoning to taste

Steps:

  • Slice the sausage into 1/2-1 inch pieces and chop your onion. I use frozen, chopped onion. Peel potatoes and cut them into uniform cubes, about 1-2 inches square.
  • Heat 3 tbsp oil in a large skillet or Dutch oven, and add the sausage and onion. Cook over medium to medium-high heat until onions are translucent and sausage begins to brown. Add a tablespoon or two of water if sausage starts to stick.
  • Add potatoes to the pot along with the sausage and onions. Fill the pot with about 2 inches of water and add seasoning of your preference. Since I am from south Louisiana, I like spicy food. I use onion powder, garlic powder, and Tony Chachere's (Cajun seasoning). I sometimes add chicken bouillon powder to the water, as well.
  • Cover and cook over medium heat, stirring occasionally, until potatoes absorb the water, about 60-90 minutes. If the water cooks out before the potatoes are very soft, add more. You don't want the potatoes to get crusty.
  • Your dish is done when the water is all absorbed by the potatoes, and the potatoes are extremely soft.

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