Sausage Peppers Onions and Potatoes
An easy, satisfying meat and potatoes dinner – perfect for busy weeknights
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 5 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Out of This World
Scale
Ingredients
- 2 1/2 pounds Idaho® Yukon Gold or Yellow Finn potatoes, scrubbed, cut into bite-sized chunks.
- 5 tablespoons olive oil, divided
- 4 precooked spicy sausages of your choice (12 ounces) cut crosswise into ¼ inch slices
- 2 bell peppers, any color, seeds and ribs removed, cut into ½ inch strips
- 2 medium yellow onions, peeled, halved, and cut into ½ inch slices
- ¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off
- 3 teaspoons kosher salt, divided
- 1 teaspoon Aleppo pepper (or substitute fresh ground black pepper)
- 2–3 tablespoons pomegranate molasses (or substitute balsamic vinegar)
Instructions
- Put the potatoes into a large pot, and cover with water by 2 inches. Stir in a teaspoon of salt. Set the pot over high heat. As soon as it comes to a boil, lower to a gentle boil and set your timer for 10 minutes, until potatoes are cooked but not falling apart. Drain and set aside.
- Drop the green beans in a pot of boiling salted water. Once the water returns to boil, set the timer for 2 minutes. Drain and plunge beans into cold water to stop the cooking process. Drain and set aside.
- Heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Add sausages and cook, flipping occasionally, until browned on both sides, about 4 minutes. Transfer to a bowl and set aside. (don’t wash the skillet – you’ll use it for the peppers and onions)
- Put an additional tablespoon of oil in the skillet. Add the onions and peppers and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Season with 1 teaspoon of salt and 1/4 teaspoon pepper.
- Add the sausages, green beans and potatoes to the skillet with the onions and peppers. Drizzle on 3 tablespoons olive oil and 3 tablespoons pomegranate molasses or balsamic vinegar. Season with 1 teaspoon salt and ¾ teaspoon pepper. Toss everything gently to combine, over a medium flame, until heated through. Season, to taste, with salt and pepper. Divide among 5 bowls or plates. Enjoy!
Keywords: sausage peppers onions potatoes skillet dinner,