Skillet Franks and Potatoes
Minutes Prep time: 40
Minutes Total time: 40
Servings: 4
Difficulty: easy
Minutes Prep time: 40
Minutes Total time: 40
Servings: 4
Difficulty: easy
1 pkg (16 oz each) Hebrew National® Quarter Pound Beef Franks
3 tablespoons vegetable oil, divided
4 medium red potatoes, chopped, cooked and drained (4 med = about 3 cups)
1 large onion, chopped (1 large = about 1 cup)
1 medium green bell pepper, chopped (1 med = about 1 cup)
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 21 mg | 2% |
Carbohydrate | 42 g | 14% |
Cholesterol | 57 mg | 19% |
Total Fat | 42 g | 65% |
Iron | 2 mg | 12% |
Calories | 599 kcal | 30% |
Sodium | 1308 mg | 54% |
Protein | 16 g | 32% |
Saturated Fat | 14 g | 69% |
Sugars | 4 g | 0 |
Vitamin C | 45 mg | 75% |
Make shallow cuts in franks (no more than halfway through) about every inch. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add franks; heat 5 minutes, or until browned, turning occasionally. Remove franks from skillet; set aside.
Add the remaining 2 tablespoons oil, potatoes, onion and bell pepper to same skillet. Cook and stir 12 minutes or until potatoes are golden brown. Stir in sage, salt and pepper; mix well.
Return franks to skillet. Cook 5 minutes, or until heated through, turning franks once halfway through cooking time. Sprinkle with parsley, if desired.
Skillet Franks and Potatoes