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Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 lb best-quality pork sausage, cut into, 1-inch thick slic
- 1 lb (2 large) russet potatoes, peeled a, nd cubed
- 1 lrg sweet red pepper, seeded and cut in, to 1-inch pcs
- 1 x fennel bulb, trimmed and cut into 1, -inch pcs
- 1 x salt
- 1 x freshly grnd black pepper
Directions
- Heat oil in large nonstick skillet over medium-high heat. Add in sausage and cook for 5 min or possibly till beginning to brown. Remove and throw away as much oil as possible. Add in potatoes, red pepper, fennel, red onion, salt, and pepper. Cover, reduce heat to medium-low, and cook, stirring frequently and spooning out any excess oil, for 45 min or possibly till potatoes are tender and sausage is cooked through. Remove cover, turn heat to medium-high, and cook for a few more min till potatoes are golden brown and lightly crisped.
- 1 WARNER, JoieAll the Best Potatoes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 6 servings | |
| Calories 36 | |
| Calories from Fat 21 | 58% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 164mg | 5% |
| Total Carbs 3.4g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.94g | 1% |
| Protein 0.57g | 1% |
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