Fried Potatoes and Sausage


Well what do you know, I actually have a recipe of my own. I mean, I am sure I am not the only one that makes this but I’ve never used a recipe. This is straight and simple comfort food right here with starchy potatoes and fatty polish sausage. I think my blog leads people to believe I never eat healthy, I do, really I do! But why blog about my baked chicken and asparagus or steamed sweet potato? That’s my not so exciting healthy food most days [and the greek yogurt ranch I always mention] and these meals are few and far between. See, we don’t eat out very often, less than a handful of times a month. We eat so healthy nowadays that eating out will make me sick sometimes, then I spend the night in agony regretting whatever greasy food I ate. So in place of having pizza once or twice a week I throw in something yummy like this or chicken noodle soup. Boy howdy do I need to make the Pioneer Woman’s recipe again, maybe for Halloween since it’s suppose to snow.
This meal in particular my husband likes to request, probably because he knows I’ll get the sausage in bulk so there is sausage to be consumed later. He’s worked his butt off thinning down, building muscle and being healthy, mmmm, muscles. But just like me and my sweet tooth, he must oblige his fatty meats tooth every once in awhile. It’s as simple as boiling potatoes and sautéing veggies with meat. I lightly fry the potatoes before adding the rest and it gives them a light crunch and extra flavor. My sausage varies, sometimes I buy smoked sausage but my husband requested Schwabs [a local company] Polish sausage this time around. On a side note, Schwabs makes amazing hot links, I can devour them off the grill… it’s bad, real bad. I’m a total carnivore but I think my body is better suited for vegetarianism, it’s my internal struggle. 
This is one of the great meals that even my son will eat, he ruins it with a little ketchup but what can I do? I’m working on abolishing ketchup from my house. Right now, while it’s getting cold, this is easy to cook up for a warm and hearty meal. I keep my seasoning basic, salt and pepper, but you could certainly be creative to spice it up a bit. For this meal in particular I only added carrots and celery, I would have added corn if I had any fresh. You could improvise with whatever you have on hand, onions, bell pepper, jalapenos, you name it. Heck, I’d use purple potatoes if my husband didn’t act they were sacred. I’m not allowed to mash or fry purple potatoes, it ruins them, precious.
Be sure to read the entire recipe before cooking, just always do that, it will save you some pain. Recipe after the jump! 


Ugh, ketchup! [And then that squishy chin, oh my gosh, come here and let momma kiss you!]

Fried Sausage and Potatoes
5 medium size russet potatoes, skinned and sliced
5 Schwabs Polish Sausage or 1 Large Eckrich Smoked Sausage [Or brand of your choice]
4 Carrots, Diced
2 Celery Stalks, Diced
1/4 Cup Oil, Vegetable or Canola is fine, I always use olive because I have it stocked
Any Extra Veggies You Desire
Salt and Pepper 
Put sliced potatoes in a large pot, add enough water to cover them and bring to a boil on the stove top. When water begins to boil, set your timer for 5 minutes, you want the potatoes tender but not so soft for mashing. After five minutes, check tenderness with a fork, boil another minute if needed. Strain potatoes and let them set in the strainer for 5 minutes to dry.
While potatoes are boiling put meat and veggies into a frying pan. I don’t add any oil because the meat puts out enough of it’s own naturally, but if you feel the need to, add a teaspoon of oil. Keep it light, you don’t want to make this any greasier than necessary. Cook meat and veggies for 8-10 minutes, until carrots are slightly tender but not mooshy. The meat will blacken and crisp where it fries in the pan, this is desirable to me for a little crunch and flavor. If only want the meat warmed, add the vegetables to the pan without the meat and cook for five minutes in a teaspoon of oil. Add the meat and cook until heated through, at least five minutes. Turn off and set aside.
Add the oil to a large frying pan and heat. You can test the heat by tossing a tiny piece of potato in the pan, if it sizzles it’s ready. Add your potatoes to the hot oil and let it fry, turning with a large spatula about every minute to allow potatoes to crisp. I usually fry mine for about 5 minutes, it’s up to you how long you fry and how crunchy you want them. Alternatively, you don’t have to fry the potatoes at all, you could completely skip this step if you don’t want them fried. Salt and pepper potatoes to taste.
Once potatoes are done, at meat and veggies to pan. Stir until it is well mixed and serve warm.
I suggest a side of bread and butter for added fat… I mean comfort, it’s all about comfort. You may even top it with ketchup if you so desire to ruin it like my adorable son does. Eat it in front of a warm fire place with a cup of cider while you watch snow fall or at the table with the family. 

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