Edward's Sausage Or Smokehouse Bacon Recipe

par-cook potatoes

Place diced potatoes in a pot and cover with cold water and a pinch of salt. Bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain and let dry in the colander for a few minutes.

Heat 2 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the par-cooked potatoes in an even layer. Let cook undisturbed 4–5 minutes to form a crust.

Toss potatoes and continue to cook, stirring occasionally, until golden and crisp all over, about 6–8 more minutes. Season with smoked paprika, garlic powder, kosher salt and black pepper. Keep warm in low oven (200°F / 95°C) if needed.

If using bacon: in a separate large skillet over medium heat, add the bacon slices and cook until crisp, 6–8 minutes, turning occasionally. Transfer to paper towels to drain, then chop or leave whole. If using smoked sausage: slice into 1/4-inch rounds and sauté in 1 tbs olive oil over medium-high heat until browned, 4–5 minutes. Transfer to plate and keep warm.

In the same skillet used for sausage (add the 1 tbs olive oil or use bacon fat if present), add 1 tbs butter and reduce heat to medium. Add the sliced onion and bell pepper. Sauté, stirring occasionally, until softened and beginning to brown, 6–8 minutes.

Add the sliced mushrooms to the skillet with the onions and peppers. Cook, stirring occasionally, until mushrooms release their liquid and it mostly evaporates and mushrooms are browned, about 5–6 minutes.

Stir in the fresh spinach and remaining 1 tbs butter. Cook just until wilted, about 1–2 minutes. Return the cooked sausage or chopped bacon to the skillet and toss to combine and reheat for 1 minute. Taste and season with salt and pepper as needed.

Lower heat to low. Sprinkle the shredded cheddar evenly over the sausage-vegetable mixture, cover the skillet briefly (or place under a broiler for 1–2 minutes) until cheese is melted.

To plate: divide the home fries among 4 plates (about 1/2 cup each). Spoon the cheesy sausage and vegetable mixture on or beside the home fries (about 3 oz protein mixture per serving). Add a generous handful of mixed greens to each plate.

Whisk 2 tsp olive oil with 1 tsp lemon juice or vinegar, 1/4 tsp salt and a pinch of black pepper and toss with the mixed greens just before serving. Drizzle any pan juices over the potatoes if desired.

Serve immediately while hot.