Lumbercamp Falls Skillet
The irresistible combination of Cajun andouille sausage and bacon bump up the flavor of this home-style breakfast dish. A cast-iron skillet browns it best.
Ingredients
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2 slices bacon
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3 medium round red potatoes (1 pound), thinly sliced
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1 medium red or green sweet pepper, cut into 1/2-inch strips (1 cup)
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1 cup chopped onion
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1/4 teaspoon salt
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1/8 teaspoon cayenne pepper
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1/8 teaspoon ground black pepper
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1 pound cooked smoked andouille or sausage links, cut into 1/2-inch slices
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1 10-ounce package frozen whole kernel corn
Directions
1.
In a very large skillet, cook bacon till crisp. Remove bacon, reserving bacon drippings. Drain bacon on paper towels. Crumble bacon; set aside.
2.
Add potatoes to skillet. Cook and stir over medium heat for 5 minutes. Add sweet pepper and onion. Sprinkle with salt, cayenne, and black pepper. Cook and stir for 8 minutes more. Add sausage and corn. Cook and stir for 8 to 10 minutes more or till potatoes are tender and browned. Sprinkle with reserved crumbled bacon. Serve immediately. Makes 6 servings.
Nutrition information
Calories 461, Total Fat 30 g, Saturated Fat 11 g, Cholesterol 58 mg, Sodium 1285 mg, Carbohydrate 28 g, Fiber 3 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 80%, Calcium 4%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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