Ingredients:

  • 12 oz (340g) smoked turkey sausage, sliced into 1/4-inch rounds
  • 1 lb (450g) baby gold potatoes, quartered
  • 1 medium (150g) yellow onion, diced
  • 1 large (150g) red bell pepper, chopped into 1-inch pieces
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) dried oregano
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the quartered potatoes in a single layer and let sit undisturbed for 4-5 minutes until a golden-brown crust forms. Toss and cook for another 5 minutes until tender, then remove from the pan and set aside.
  2. In the same skillet, add the smoked turkey sausage rounds. Sear for 3-4 minutes per side until they achieve a mahogany-colored exterior. Once browned, push them to the outer edges of the pan.
  3. Add the diced onions and bell peppers to the center of the pan. Sauté for 3-5 minutes until the onions are translucent and peppers are tender-crisp. Stir in the minced garlic, smoked paprika, and oregano, cooking for 60 seconds until fragrant.
  4. Return the seared potatoes to the pan. Toss everything together over medium heat for 2 minutes to allow flavors to meld and potatoes to reheat. Season with salt and pepper before serving.