3 cups diced Yukon Gold potatoes (3 cups = 1 pound)
1 pkg (13 oz each) turkey smoked sausage, sliced
1 tablespoon Pure Wesson® Canola Oil
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 teaspoon seasoned salt
1/2 teaspoon dried oregano
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 8 g | 12% |
| Saturated Fat | 2 g | 9% |
| Cholesterol | 33 mg | 11% |
| Sodium | 882 mg | 37% |
| Carbohydrate | 23 g | 8% |
| Dietary Fiber | 3 g | 12% |
| Protein | 12 g | 24% |
| Vitamin C | 25 mg | 42% |
| Calcium | 46 mg | 5% |
| Iron | 1 mg | 6% |
| Vitamin A | 214 iu | 4% |
| Calories | 204 kcal | 10% |
| Sugars | 4 g |
Place potatoes in medium microwave-safe bowl. Cover; microwave on HIGH 4 minutes or until tender, stirring once halfway through.
Meanwhile, heat large skillet over medium-high heat; add sausage and cook 3 to 4 minutes or until lightly browned, stirring occasionally. Remove sausage from skillet; keep warm.
Heat oil in same skillet; add cooked potatoes, pepper, onion, salt and oregano. Cook 5 minutes or until vegetables are tender, stirring occasionally. Return sausage to skillet; add drained tomatoes. Heat 3 to 4 minutes more or until mixture is hot, stirring occasionally.
Top each serving with a fried egg, if desired.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Turkey Smoked Sausage and Potato Skillet
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