Country Potatoes and Sausages

Antonia Lofaso

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Ingredients

4 large russet potatoes, peeled and cubed		1/2 small red onion, diced
4 tablespoons canola oil		1 pound pre-cooked smoked breakfast sausage, diced
1 medium green bell pepper, diced		2 tablespoons Cajun seasoning

Total:

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1
In a large bowl, soak the potatoes in warm water for 4 to 5 minutes to reduce their starchiness and prevent them from sticking in the pan.
2
Add 2 tablespoons of the canola oil to a 12-inch sauté pan and heat on high, until it starts to smoke very lightly.
3
Drain the potatoes, and rinse well under hot water. Pat them dry and separate them into two equal batches. Add the first batch to the sauté pan. Let one side cook for about 1 minute, without moving the potatoes around in the pan. You want to form a crust on the potatoes, and moving them around will prevent this.
4
Once the potatoes have browned well on one side, you should be able to shake them in the pan with little effort. Turn them over and let cook for about 1 minute, until the other side is brown.
5
Transfer the cooked potatoes to a bowl, and repeat the cooking process for the second batch.
6
When the second batch of potatoes is cooked, add the first batch back to the pan. Add the bell pepper, sausage, and onion to the pan and cook it all for 4 minutes.
7
Add the Cajun seasoning and stir well. Let cook for 2 minutes.

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