Veggie, Sausage & Potato Skillet

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"A very good recipe but made even better with summer garden veggies"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (270.6 g)
  • Calories 249.8
  • Total Fat - 13.4 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 54.4 mg
  • Sodium - 1768.8 mg
  • Total Carbohydrate - 16.4 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.6 g
  • Protein - 17.4 g
  • Calcium - 57 mg
  • Iron - 10.7 mg
  • Vitamin C - 68.9 mg
  • Thiamin - 0.2 mg

Step 1

Add oil to a large, deep nonstick skillet set to high heat. Add potatoes and season with garlic powder, salt and pepper. Once skillet gets hot and starts to sizzle, reduce heat to low and cover with a tight lid. Cook for 20 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove potatoes to a plate and set aside.

Step 2

Set skillet to medium heat and add sausage. Sauté until browned but not fully cooked, about 5 minutes, stirring occasionally. Add bell peppers, zucchini, onion and Italian seasoning. Continue cooking for 15 minutes, stirring occasionally, until vegetables have softened and sausage is cooked through.

Step 3

Add potatoes back to the skillet, along with minced garlic, and cook 5 more minutes. Adjust seasonings as desired.

Tips & Variations


No special items needed.

Related

Bergy

Lovely mix of veggies. I added the zucchini for the last 3 minutes of cooking to keep it very crisp. I had a left over potato from a previous meal so used that. I did add a teaspoon of Tex-Mex spice. Healthy tasty, satisfying meal that will be made again

review by:
(28 May 2014)