*DOES ANYONE HERE ACTUALLY STILL EAT Fried Potatoes Onions And Smoked Polish Sausage \ud83d\ude0b\ud83d\ude0d *<\/p>\n
Ingredients
\n1\u00bd pounds.
\nOf russet potatoes, I diced them into 1\/2\u2033 cubes.
\nA pound.Of sliced smoked sausage.
\n2 Tbsp.
\nOf olive oil.
\n\u00bd Tsp.Of seasoned salt.
\n\u00bd Tsp.
\nOf Italian Seasoning.
\n\u00bd large red bell pepper.
\n\u00bd large green bell pepper.
\nA small diced onion.
\nBlack pepper to taste Shredded parmesan cheese, for garnish.<\/p>\n
DIRECTIONS TO MAKE IT
\nStep 1
\nIn a large pan, saute the onion in a large spoon of butter over medium heat until the onion is translucent.
\nStep 2
\nSecondly, cook the onion until it is soft. Take the onion out of the pan and put it aside.
\nStep 3
\nAnd in a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil until the butter is melted, and add Combine the potatoes, seasoned salt, Italian seasoning, and pepper.
\nStep 4
\nAfter that, cover and simmer, turning occasionally, for 15 minutes, or until the vegetables are somewhat softened.\u00b5
\nStep 5
\nThen, cook for another 10 minutes after adding the sausage. Combine the onions and peppers in a large skillet and saut\u00e9 until the peppers are soft crisp.
\nStep 6
\nAnd finally, If using parmesan cheese, sprinkle it over top.<\/p>\n
COOKING NOTE
\nCook the sausage in a separate pan over medium-high heat until it is crisp, while the potatoes are cooking if you like a crisper sausage.<\/p>\n","protected":false},"excerpt":{"rendered":"
*DOES ANYONE HERE ACTUALLY STILL EAT Fried Potatoes Onions And Smoked Polish Sausage \ud83d\ude0b\ud83d\ude0d * Ingredients 1\u00bd pounds. Of russet…<\/p>\n","protected":false},"author":1,"featured_media":820,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Fried Potatoes Onions And Smoked Polish Sausage - Grandma Baking Recipes","description":"*DOES ANYONE HERE ACTUALLY STILL EAT Fried Potatoes Onions And Smoked Polish Sausage \ud83d\ude0b\ud83d\ude0d * Ingredients 1\u00bd pounds. Of russet potatoes, I diced them into 1\/2\u2033 cube"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-819","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=819"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/819\/revisions"}],"predecessor-version":[{"id":821,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/819\/revisions\/821"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/820"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}