Italian Sausage & Potato Quick Skillet

You can never have too many Mediterranean recipes, so give Italian Sausage & Potato Quick Skillet a try. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 638 calories, 25g of protein, and 48g of fat per serving. This recipe serves 3. For $2.32 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 1358 people have tried and liked this recipe. This recipe from Paleo Newbie requires salt and pepper, garlic, zucchini, and red bell pepper. It works best as a main course, and is done in around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is great. Similar recipes are Italian Sausage & Potato Quick Skillet Meal, Easy Italian Sausage and Potato Skillet, and Italian Sausage Skillet.

Servings: 3

 

Ingredients:

1 tsp basil

1/2 tsp garlic

1 green pepper, diced

1lb. package of pre-cooked sausage (Italian or whatever flavor links you like), sliced

1/2 onion, diced

1 tsp oregano

1 tsp parsley

1 red pepper, diced

1/4 tsp red pepper flakes

salt and pepper to taste

2 small white sweet potatoes, peeled and sliced into thin circles

1 zucchini, peeled and sliced into thin circles

Equipment:

bowl

frying pan

spatula

Cooking instruction summary:

First combine the dry seasoning mix in a small bowl and set asideNext brown the pre-cooked sausage slices in a large skillet with a little coconut oil over medium heat transfer sausage to a plate and set asideNext add raw potato slices and a little more coconut oil to the hot skillet. Spread out potato slices along the bottom of the pan and brown on one sideNext add the onions, peppers and seasoning mix to the pan right on top of the potatoes cook everything for about 5 minutes Now turn the potatoes and veggies over with a spatula and push the potatoes' un-browned sides to the bottom of the pan - cook everything for another 5 minutes or so until potatoes are tenderAdd salt and pepper to taste (and any additional seasonings you'd like)Grab the sausage you set aside and toss back into the pan with the veggies to reheat for about 2 minutes.Serve hot from skillet to plate and enjoy!

 

Step by step:


1. First combine the dry seasoning mix in a small bowl and set aside

2. Next brown the pre-cooked sausage slices in a large skillet with a little coconut oil over medium heat transfer sausage to a plate and set aside

3. Next add raw potato slices and a little more coconut oil to the hot skillet.

4. Spread out potato slices along the bottom of the pan and brown on one side

5. Next add the onions, peppers and seasoning mix to the pan right on top of the potatoes cook everything for about 5 minutes Now turn the potatoes and veggies over with a spatula and push the potatoes' un-browned sides to the bottom of the pan - cook everything for another 5 minutes or so until potatoes are tender

6. Add salt and pepper to taste (and any additional seasonings you'd like)Grab the sausage you set aside and toss back into the pan with the veggies to reheat for about 2 minutes.

7. Serve hot from skillet to plate and enjoy!


Nutrition Information:

Quickview
638k Calories
24g Protein
47g Total Fat
26g Carbs
33% Health Score
Limit These
Calories
638k
32%

Fat
47g
74%

  Saturated Fat
17g
107%

Carbohydrates
26g
9%

  Sugar
8g
10%

Cholesterol
114mg
38%

Sodium
1358mg
59%

Get Enough Of These
Protein
24g
49%

Vitamin A
13908IU
278%

Vitamin C
101mg
122%

Vitamin B1
1mg
67%

Selenium
38µg
55%

Vitamin B6
0.98mg
49%

Vitamin B3
6mg
32%

Phosphorus
305mg
31%

Potassium
1036mg
30%

Manganese
0.58mg
29%

Vitamin B2
0.42mg
25%

Vitamin B12
1µg
23%

Zinc
3mg
23%

Fiber
5g
21%

Vitamin B5
1mg
18%

Iron
3mg
17%

Magnesium
66mg
17%

Copper
0.33mg
17%

Folate
64µg
16%

Vitamin K
14µg
14%

Calcium
82mg
8%

Vitamin E
1mg
8%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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