Serves 4
Ingredients
2 Tbsp. olive oil
4 potatoes, cubed
12 oz. Luxemburg Sausage, sliced
2 peppers, diced (red, green or orange)
1 med. onion, thinly sliced
2 garlic cloves, minced
½ tsp ground cumin
1 tsp of Korenie Cajun seasoning, more or less to your taste
salt and pepper to taste
Instructions
Heat the olive oil over medium-high heat in a large skillet or cast iron.
Add the potatoes and season with salt and pepper. Cook until desired crispiness about 10-15 minutes, stirring occasionally. Set aside using a slotted spoon.
Turn the heat down to medium and “brown” the sausage for 2 to 3 minutes on each side. Sausage is fully cooked, so it only needs a bit of browning for color.
Add the onions and peppers and cook, stirring frequently, until the onions are soft and translucent and the peppers are tender. Add garlic and cook for 30 seconds.
Blend in cumin and Korenie Cajun seasoning.
Stir the potatoes back in and continue cooking for another minute or two.
Season with salt and pepper to taste.
Adapted from: Love to be in the Kitchen
Luxemburg Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.