This recipe was developed for Stubb’s by Katie Machol of Culinary Pirate.
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INGREDIENTS
Ingredients
- 2 pound red or Yukon Gold potatoes, diced into 1/2' pieces
- 8 ounce (about 2 cups) Texas-style smoked sausage links, cut in half lengthwise and sliced into 1/4' pieces
- Canola or any high-heat cooking oil, as needed
- 1/2 sweet or yellow onion, diced
- 2 bell peppers, diced
- 3 cloves garlic, minced
- 1 teaspoon dried or tablespoon chopped fresh herbs (thyme, sage, oregano, etc.)
- 1/2 cup Stubb's® Sweet Heat Barbecue
- 2 scallions, chopped and divided
- Salt and pepper, to taste
- 1/2 cup grated Cheddar cheese
INSTRUCTIONS
- 1 In a medium pot add diced potatoes, cover with cold water and boil for 5 minutes. Drain well and set aside.
- 2 In a large saute pan over medium-high heat, add one tablespoon oil. After it is hot, add sausage and cook until browned, about 3-5 minutes. Remove from pan, put sausage on a plate and set aside.
- 3 Lower pan heat to medium. Add onion, bell peppers and cook for 2 minutes, until soft, then remove from pan and place vegetables on the plate with the sausage. Put another 2 tablespoons of oil into the pan and when hot, add potatoes, spreading out into a single layer. Let potoatoes cook for at least 2-3 minutes without stirring them so that they can brown. Stir and brown the other sides.
- 4 When potatoes are golden brown and slightly crispy, stir in garlic, herbs, Sweet Heat sauce, and half of the chopped scallions. Add the sausage, onions, and bell peppers back into pan, sprinkle the cheese on top and stir to combine. Season with salt and pepper to taste. Sprinkle the other half of the chopped scallions on top to garnish and serve hot.
- 5 Optional: Serve topped with fried eggs; For an extra kick, stir in a minced jalapeno or a pinch of red pepper flakes when cooking the onions and bell peppers.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
