1 ½poundsbaby gold potatoescut into ½-inch thick cubes
1tablespoonavocado oilor olive oil
12ouncessausage linkscut into ½-inch thick pieces (We used chicken apple sausage.)
½cupwhite oniondiced
½cupgreen bell pepperdiced
½cupred bell pepperdiced
½teaspoonItalian seasoning
½teaspoongarlic powder
¼teaspoononion powder
Salt and pepperto taste
Instructions
Heat a large skillet over medium heat. Add the butter, and allow it to melt. Once the butter melts, add the potatoes in an even layer. Allow them to brown on one side, the flip so the opposite side is able to brown. Continue to cook the potatoes until brown, crispy, and fork tender, about 12 to 15 minutes.
2 tablespoons unsalted butter, 1 ½ pounds baby gold potatoes
Push the potatoes to one side of the pan, and add the oil and sausage. Cook the sausage until lightly browned, about 5 to 7 minutes.
1 tablespoon avocado oil, 12 ounces sausage links
Stir in the onion, green bell pepper, red bell pepper, Italian seasoning, garlic powder, onion powder, salt and pepper. Cook for 3 to 5 minutes until they begin to soften.
½ cup white onion, ½ cup green bell pepper, ½ cup red bell pepper, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon onion powder, Salt and pepper
Serve hot with fresh fruit. Store leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of sausage potato skillet. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.