Sausage, Potato, and Pepper Sauté

• From: Washington State Potato Commission

Ingredients

• 12 oz red potatoes

• 12 oz sweet Italian turkey sausages

• 1 tsp olive oil

• 1 large onion, thinly sliced

• 1 tsp sugar

• 1 tsp dried basil

• 1/2 tsp dried oregano

• 1 medium red bell pepper, thinly sliced

• 1 medium green bell pepper, thinly sliced

• 3 cloves garlic, thinly sliced

• 1/2 cup low-sodium chicken broth

• 2 tsp balsamic vinegar

• 1/8 tsp salt

• 1/8 tsp black pepper

Serve with scrambled eggs and toast for breakfast, or eat it for dinner—you decide!

Directions

• Scrub potatoes with vegetable brush under cold running water. Cut each potato into eight wedges.
• Place in large saucepan and add cold water to cover. Over high heat, bring to a boil. Reduce heat to medium, cover and simmer until potatoes are tender, about 10 to 12 minutes; drain.
• In small non-stick skillet over medium-high heat, cook the sausages with ½ cup water, turning sausages occasionally, until the water evaporates.
• Reduce heat to medium and cook until sausages are browned and cooked through, about 12 to 14 minutes. Cool 5 minutes and cut into ½-inch-thick slices.
• Meanwhile, in a large non-stick skillet over medium-high heat, heat the oil. Add onions, sugar, basil, and oregano and cook, stirring occasionally until onion is slightly softened, about 4 to 5 minutes.
• Stir in the bell peppers and cook until crisp-tender, about 5 minutes. Add the garlic and cook until starting to brown, about 1 minute.
• Pour in the broth, bring to boiling and cook until liquid evaporates, about 2 minutes. Stir in the potatoes, sausage, vinegar, salt, and pepper. Cook, stirring frequently for 3 minutes.