Ingredients
- 12 ounces potatoes (Yukon gold, scrubbed well and diced)
- 1/3 cup bread crumbs (panko)
- 3 teaspoons olive oil (divided)
- 6 ounces chicken sausages (2) (sweet Italian chicken sausages, casing removed, cut into 1/2-inch cubes)
- 1/2 pound squash (1 yellow summer squash, cut into 1/2-inch pieces)
- 1 1/2 cups yellow onion, diced
- 1 cup green bell pepper, diced (or poblano chile pepper)
- 1 1/2 teaspoon fresh thyme leaves
- 1/8 teaspoon sea salt
- 2 ounces cheddar cheese, shredded (low-fat sharp white or orange cheddar cheese)
How to Make
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Step 1: In a large nonstick skillet, bring 2 cups water to a boil. Add potatoes, reduce heat to a simmer and cover. Cook for 5 minutes, until potatoes are tender. Drain and set aside.
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Step 2: Wipe out skillet and heat on medium-high. Add panko and toast, stirring frequently, until beginning to lightly brown, 1 to 2 minutes. Transfer to a plate and set aside.
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Step 3: In skillet, heat 1 teaspoon oil. Add sausage and cook, stirring, until browned 4 minutes. Transfer to a small bowl and set aside.
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Step 4: In skillet, heat remaining 2 teaspoons oil. Add squash, onion and bell pepper and cook, stirring occasionally until beginning to brown, about 7 minutes. Add potatoes, sausage, thyme, 2 cups water and salt and cook until heated through, about 1 minute.
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Step 5: Remove from heat and sprinkle with cheddar and panko. Cover and let stand for 10 minutes before serving.
We hope you enjoy this recipe!
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