Cast Iron

Bliss Potatoes with Sausage, Peppers, and Fried Egg Option

November 14, 2013
0 Ratings
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4-8
Author Notes

This is hearty warming dish I make when sausage is at hand and peppers and potatoes are available. You can and use your favorite sausage- my favorite is chicken-apple but you can use chorizo or Italian. (For a complete breakfast or hearty supper, add the optional eggs, fried in olive oil; on the side, serve a crisp, lemony salad and some crusty bread). —creamtea

What You'll Need
  • 2 1/2 pounds Red Bliss potatoes
  • olive oil as needed for frying plus additional for the eggs (below)
  • 2-3 links sausage of choice (such as chorizo or chicken apple or sweet or hot Italian)
  • 4 cloves garlic, mashed and minced with a pinch of salt
  • 2 shallots (about 4 lobes), peeled and sliced
  • 2 large red bell peppers, trimmed, seeded and sliced into thin strips lengthwise
  • 1 large yellow onion, peeled and sliced
  • several sprigs fresh thyme (strip the leaves and use them, discarding stems)
  • salt and freshly-ground pepper to taste
  • 2 splashes of white wine vinegar
  • minced parsley as garnish if desired
  • 4-8 eggs (or more, as needed- optional)
  • additional olive oil for frying the eggs
  • crusty bread (optional)
  1. Fill a soup kettle with cold water, season well with salt, add potatoes and bring to a boil. Simmer 3-5 minutes, cover and remove from heat. Leave potatoes in hot water, covered, until tender when pierced with a knife, 20 minutes to one hour, depending on size of potatoes (large 8-10 oz potatoes took about an hour). Remove potatoes gently from water with a slotted spoon and set aside to cool slightly. When cool enough to handle, using a sharp knife, quarter lengthwise and cut each quarter crosswise into 1-1/2 to 2 inch. pieces.
  2. In a heavy cast iron skillet, heat 2 T. of olive oil until it shimmers. Add sausages and brown on all sides. Remove to a cutting board and slice crosswise 1 inch wide slices. Place in a medium bowl and set aside.
  3. To same pan over medium-high heat, add shallots and garlic. Sauté until fragrant. Add pepper strips and sauté until they soften. Add onions and thyme and toss to combine. Season with a pinch of salt and saute mixture until onions are translucent. Sprinkle in vinegar, let it sizzle, and mix well, about another minute or three. Remove mixture from the pan, add to bowl with sausages and set aside. Add more olive oil to skillet if necessary, and add potatoes, tossing to coat and scraping bottom of pan--add more olive oil as necessary if potatoes stick. Season potatoes too with a good pinch of salt and toss. Allow potatoes to color nicely in the mixture, then, when warmed through, return pepper and onion mixture to skillet, toss together, and add ground pepper. Taste for seasoning and add salt and pepper as needed. In a separate skillet, fry the eggs in olive oil if using, and serve with crusty bread.

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