This is one of my favorite quick and easy weeknight meals. This is great any time of the year and is so quick and easy to make, even when you just got home from work and have a lot going on! It’s sausage and peppers and pan fried potatoes. All things that my family loves and all things that pack a ton of flavor and are super simple and quick to prepare. This is also a super versatile meal. You can use any sausage you love, even chicken or turkey. Just make sure if you are using a poultry sausage that it doesn’t have any sweet flavors such as maple or apple. I like to use classic mild or hot Italian sausage, but I would also love a sun dried tomato, basil turkey sausage with this. You can use any peppers you love and make it mild or more spicy with the variety you use. Even the potatoes can be swapped out for whatever you have in the house or for what your family likes. I love to use Yukon golds for these as we love the flavor that they have. Yet, you can use Idaho, red potatoes or even sweet potatoes for these. A chefs tip is on the bottom for you that will really help this meal pop. Enjoy!
[lt_recipe name=”Sausage and Peppers” summary=”Sausage and peppers is such a classic dish and it is such a great, quick weeknight meal. This recipe has a bit of a flavor boost with the chefs tip and you and your whole family will love it!” total_time=”30M” print=”yes” image=”https://happychefmama.com/wp-content/uploads/2019/01/IMG_8221-e1547753051924-267×300.jpg” ingredients=”4 tablespoons olive oil;1 package-5-6 links Mild or Hot Italian Sausage;1 green pepper, sliced into thin strips;1 red pepper, sliced into thin strips;1/2 yellow onion, sliced into thin strips;1 tablespoon fresh oregano, roughly chopped or 1 tsp dried oregano;Kosher salt to taste;Freshly cracked black pepper to taste;1/4 cup dry white wine;Crusty bread to serve;” ]Heat your saute pan and add 2 tablespoons olive oil. Let it heat until the oil is lightly smoking;;Add in the sausage and brown on both sides. About 5 minutes per side. Do not worry if it is not fully cooked at this point, you will add it back in to finish cooking;;Remove the sausage from the pan once it is browned. Add in 2 tablespoons more of olive oil and add in the peppers and onions. Season the vegetables with the kosher salt and pepper. Lowered the heat slightly and let the vegetables caramelize. This will take about 10-15 minutes. ;;Add the sausage back in with the juices from the plate that it was resting on and add in your oregano and white wine. Slightly raise the heat back up and cover the pan. Let the sausage and peppers and onions cook all together with the wine and the oregano for about another 15 minutes or until the sausage is cooked through and the wine has reduced by half.;;Serve with crusty bread to soak up all that delicious sauce that the olive oil, sausage juices and white wine has created. Enjoy!;;[/lt_recipe]
[lt_recipe name=”Pan fried potatoes” summary=”I love making potatoes this way and they remind me of my childhood. My dad used to make these potatoes all of the time and not only are they quick and simple, but they are just yummy! You can also add in a small diced onion if you want to kick them up a little.” total_time=”30M” print=”yes” ” ingredients=”1lb Yukon gold potatoes, peeled and sliced thin;2 tablespoons olive oil ;Kosher salt to taste;Freshly cracked black pepper to taste” ]Heat a large saute pan and add in the olive oil. Let the oil begin to slightly smoke and then you know the pan is ready.;;Carefully add in your sliced potatoes in a single layer covering the bottom of the pan;;Season generously with kosher salt and pepper;;Once the potatoes have browned on one side toss them and cook on the other side until browned and the potatoes will be crisp on the outside and soft and fluffy on the inside. Check seasoning and serve;;Enjoy![/lt_recipe]
Chef Steph’s tips-My chef tips for this meal are to use the fresh oregano and white wine in the sausage and peppers to really add a nice freshness to the dish as well as making a delicious sauce to soak up with that crusty bread. For the potatoes, my chef tip is to season high and be generous with the salt. Potatoes are a vegetable that can handle and need a good amount of seasoning and when I say season high, I mean high. Make sure that your hand is up in the air above the pan and season from high above the pan and this will help insure that the salt gets evenly distributed in the pan. This is something that we learn in culinary school and it makes all the difference in seasoning your food.Â
