 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
A home-style spicy breakfast dish made with a combination of andouille sausage, potatoes, bacon, corn and onions. A cast iron skillet browns it the best. From Midwest living magazine. Ingredients:
2 slices bacon |
3 medium red potatoes, thinly sliced |
1 medium bell pepper, cut into 1/2 in. strips |
1 large onion, halved and sliced |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/8 teaspoon black pepper |
1 lb cooked smoked andouille sausages or 1 lb smoked sausage, cut into 1/2 in. slices |
1 (10 ounce) package frozen whole kernel corn |
Directions:
1. In a very large skillet, cook bacon till crisp.
2. Remove bacon, reserving bacon drippings in skillet.
3. Drain the bacon on paper towel. Crumble bacon; set aside.
4. Add the potatoes to the skillet. Cook and stir over medium heat for 5 minutes.
5. Add the bell pepper and the onion.
6. Sprinkle with salt, cayenne and black pepper. Cook and stir 8 minutes more.
7. Add the sausage and the corn. Cook and stir for 8 to 10 minutes more or until potatoes are tender and brown.
8. Sprinkle with reserved bacon.
|
|