Cheesy Sausage Tater Skillet
I came across this recipe in an interesting way. My husband pinned it to my page on Facebook… He has never been the suttle type. I decided to treat him to it tonight.
I did change the original recipe a bit just because he is a big meat eater.
I first browned a pound of ground chuck and then added the sausage to brown and create drippings.
For the potatoes, onions and green peppers. It didn’t create quite enough “drippings so I added a little olive oil to prevent it from sticking.
1 lb ground chuck or leaner (you could also use ground turkey)
1 lb of your favorite smoked sausage, sliced into bite sized pieces
4 potatoes, cut into bite sized cubes
1 green pepper, chopped
1 onion, chopped
1 teaspoon salt free Cajun seasoning
8 ounces Colby Jack cheese, shredded (or your favorite cheese)
salt and pepper to taste
sliced green onions for garnish
Over medium heat in a medium skillet, cook your smoked sausage until browned and crispy. Remove from the pan with a slotted spoon and set aside. Leave the drippings in the pan.
Using the same pan and drippings, add your potatoes, green pepper, onion and Cajun seasoning. Cook, stirring occasionally, until the potatoes are tender and crispy and can be easily pierced through with a fork.
Spoon the sausage back into the skillet. Stir to combine and cook for about 2 minutes to reheat the sausage.
Top the dish with the shredded cheese. Turn off the heat, cover the pan and leave it on the stove for about 5 to 6 minutes until the cheese is melted. Garnish with the green onions.