Shelly's Recipe

SAUSAGE AND POTATO SKILLET

Category: Casseroles - Pork

2 slices bacon
3 medium round red potatoes (1 pound), thinly sliced
1 medium red or green sweet pepper, cut into 1/2-inch strips (1 cup)
1 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1 pound cooked smoked andouille or sausage links, cut into 1/2-inch slices
1 10-ounce package frozen whole kernel corn

In a very large skillet, cook bacon till crisp. Remove bacon, reserving bacon drippings. Drain bacon on paper towels. Crumble bacon; set aside.

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.