Ingredients:

  • 1 lb summer sausage, sliced into 1/4-inch rounds
  • 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup sliced green onions

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add the sliced summer sausage in a single layer and cook for 3-4 minutes per side until the edges are mahogany-colored and crisp. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. If the pan looks dry, add the olive oil. Toss in the diced potatoes, spread them across the pan, and leave undisturbed for 5 minutes to develop a golden-brown crust. Stir and cook for another 5-7 minutes until fork-tender.
  3. Stir in the diced onion and bell peppers. Sauté for 4-5 minutes until the onions are translucent and the peppers have softened. Fold in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  4. Return the seared sausage to the pan and toss to combine. Turn the heat to low. Sprinkle the shredded cheddar evenly across the top and cover the skillet with a lid for 1-2 minutes until the cheese is melted and velvety.
  5. Remove from heat immediately and garnish with fresh parsley and sliced green onions.