Ingredients
- 2 Tablespoons Olive Oil
- 3-4 Medium Potatoes I prefer Red or Yukon Gold
- 1 Large Onion Chopped in pieces about the size of the sausge
- 1 Green Bell Pepper Chopped in pieces about the size of the sausage
- 1 Red Bell Pepper Chopped in pieces about the size of the sausage
- 1 Yellow or Orange Bell Pepper Chopped in pieces about the size of the sausage
- 2 Packages Smoked Sausage Halved lengthwise, then sliced 1/2 inch thick
- 3 Cloves Garlic Finely chopped
- 1/2 Cup chicken stock
- salt and pepper To Taste
Servings:
Instructions
- Heat Olive Oil in a large skillet (with a lid). Add the Potatoes and toss to coat with the oil. Arrange in a single layer, cover and cook at medium heat for 3-5 minutes.Turn the potatoes and rearrange in a single layer. Cover the pan and cook fo another 3-5 minutes. The potatoes should be starting to feel tender. You no longer need the lid.
- Add the onions to the potatoes in the pan and cook for another 5 minutes until the onions are beginning to soften and brown. Add all of the peppers and cook, stirring occasionally 5 minutes or so until the peppers begin to soften.
- Raise the heat to medium high and add the sausage and garlic. Cook and stir until the sausage is beginning to brown. Keep the garlic moving do it doesn’t burn.This should take 6 minutes or so.
- Add the Chicken Stock to the pan. Stir to loosen any brown bits and to coat the Slumgullion. Heat another 2 – 3 minutes. Add Salt and Pepper to taste. Remove from heat and serve.
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