Zesty Sausage and Potato Skillet Dinner
· 2-2/3 cups water
· 2/3 cup milk
· 1/4 cup butter
· 1 teaspoon salt
· 2-2/3 cups Idaho Spuds Signature Potato Bits
· ZESTY SAUSAGE:
· 1 package Polish Kielbasa, sliced
· 1 tablespoon olive oil
· 2 medium green peppers, diced
· 2 medium red bell peppers, diced
· 1 medium onion, diced
· 2 cloves garlic, minced
· 1 jar (16 ounces) chunky salsa
· 1/2 cup fresh cilantro, chopped
1. In a saucepan, heat water, milk, butter and salt until boiling. Remove from heat. Stir in Potato Bits mashed potatoes until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with a fork. Keep warm.
2. Meanwhile in a skillet, brown sausage in oil for 3 to 4 minutes. Add peppers, onion, and garlic. Cook until vegetables are tender. Add salsa and continue to cook until heated through. Sprinkle with cilantro.
3. Serve over potatoes.
Sausage Breakfast Skillet with Sautéed Tomatoes & Basil
· 1 package Breakfast Sausage, divided
· 2 medium red skinned potatoes, (about ¾ pounds) cut into very thin wedges
· 1 small onion, sliced
· 1 teaspoon Rosemary, dried or fresh
· 1/2 pint grape tomatoes, (about a cup)
· 1/3 cup Gouda cheese, shredded
· 2 to 4 large eggs, fried, scrambled or poached
· 1/4 cup fresh basil leaves, thinly sliced
· salt and pepper, to taste
1. In a bowl combine thin sliced potato wedges, onion slices, rosemary and 2 tablespoons olive oil. Toss together.
2. Use half the package of sausages (about 7 links).
3. In a 10 to 12-inch skillet over medium heat, add potato mixture and cook for 5 minutes, turning the potatoes occasionally so that they start to brown on both sides. Add the sausages to the pan and continue cooking alongside the potatoes, another 10 to 15 minutes, turning occasionally to evenly brown the ingredients in the pan. Add the tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.
4. With a spatula carefully push ingredients to the sides of the pan leaving a space in the center to fry or scramble your eggs just the way you like them. Remove from heat and sprinkle your egg skillet with shredded Gouda cheese and fresh basil.
· 1 package Breakfast Links
· 2 containers (8 rolls, each) refrigerated crescent dinner rolls
· 2 tablespoons sugar
· 1/2 teaspoon cinnamon
· Maple syrup, honey, jam or preserves, optional
1. Prepare sausage links according to package directions. Drain and set aside.
2. Separate dough into 16 triangles. Place one cooked sausage link onto the wide end of each dough triangle. You will have 2 extra rolls that will not have a sausage link. Bake and enjoy.
3. Roll up each triangle and place on an ungreased baking sheet point side down. In a small bowl, combine sugar and cinnamon. Sprinkle sugar mixture evenly over roll-ups.
4. Bake at 375°F for 10-12 minutes. Serve hot with maple syrup, honey, jam or preserves.