One of my favorite times of year is when I’m visiting my Mom and Dad at harvest time, hand-picking veggies from the garden for our breakfast. My dad and I love to eat this for a hearty, healthy weekend breakfast, but it’s also great for an easy weeknight dinner or, even (like I’m doing this week!), for make-ahead lunches because it does warm up well in the microwave.
I’ve made this easy skillet dish in many different forms … it’s a favorite that I usually tend to make at harvest time when the garden is bursting with fresh vegetables. Sometimes I add sausage, sometimes a bit of bacon, sometimes some fresh herbs, and always, always I melt cheese on top. You can adjust the ingredients according to what you have on hand. The measurements and ingredients I offer here are mere suggestions, what I used this time, because I found myself wanting a yummy, healthy potato dish and I happened to have just a few of dad’s garden potatoes (left from last year!) that had enough potato in them and not too much sprouting going on. When the potatoes reach this “I want to grow!” stage, you have to peel off more of the outside of the potato, but if you have some larger potatoes, the inside is still good. Or, of course, you could cut them up and plant them and grow more potatoes. Fresh-out-of-the-garden potatoes are SO good!
It’s really best when you can use fresh garden produce, but sometimes you have to make do with store-bought veggies. For sausage I used a natural chicken jalapeno sausage with cheese that I picked up at the store, just enough to give the dish a little flavor and add a little protein because I wanted the potatoes and veggies to shine in my skillet dinner. You can certainly add more sausages if you want a meatier dish. Zucchini and yellow summer squash are both delightful with the potatoes, as are, of course, mushrooms and peppers. The tomatoes add a burst of color and juice that’s a surprisingly welcome contrast. The only “trick” to this dish is to make sure the potatoes are fully cooked before adding anything else.
- 1 teaspoon olive oil
- 1/2 Tablespoon butter
- 3 1/2 cups of potatoes, peeled & chopped
- Red Robin Seasoning (or salt) & fresh ground pepper
- 1 onion, peeled & chopped (about 1 cup)
- 1 - 3 cloves garlic, peeled & chopped
- 1 zucchini, chopped (about 1 cup)
- 1 cup sliced mushrooms
- 1 bell pepper or small sweet pepper(s)
- 2 - 4 frozen sausages, thawed, sliced, and roughly chopped (I used 2 habanero-cheese chicken sausages, but I like it with less meat, more veggies)
- 1 Tablespoon chopped hot pepper or jalapeno (optional)
- 1/2 cup chopped fresh tomato (I used cherry tomatoes)
- 1 cup shredded cheddar cheese
- Snipped chives (and/or other fresh herbs)
- In a medium-large nonstick frying pan over medium heat, melt the olive oil and butter together, then add the potatoes. Cover and cook, uncovering to stir frequently and season to taste with Red Robin seasoning and freshly ground pepper, for about 20 minutes or until the potatoes are completely tender. Test the potatoes by taste testing some of the larger chunks to make sure they are all tender.
- Add the onion and garlic and saute for several minutes longer, until the onion is tender and translucent. Add the zucchini, mushrooms, peppers and sausage. Cook and stir until all the veggies are tender and the sausage is hot. Stir in the tomatoes and cook and stir briefly until the tomatoes are wilted.
- Reduce heat to medium low (or low), sprinkle with cheese, cover and cook until the cheese is melted. Sprinkle with herbs and/or fresh snipped chives before serving.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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