Sausage, Potato & Leek Skillet (with SECRET ingredient)

sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage is lower in fat and calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes offer more nutrients and fiber.

Get some water boiling.

Chop roughly 2-2.5 cups of potatoes into bite-sized pieces.

Toss the potatoes into the boiling water and let them boil for about 8 minutes.

Thinly slice the leeks and set them aside.

Thinly slice the bell pepper and put it in a bowl.

Roughly chop up the spinach.

Slice the sausage (using andouille sausage in this case) and get it into a bowl.

Drain the slightly softened potatoes and get them into a bowl.

At the stove, get two pans on: one at high heat and one at medium heat.

Add 2 tablespoons of butter or oil into the hot pan and 1 tablespoon into the other pan.

Add the boiled potatoes to the hot pan and the leeks to the medium heat pan.

Toss both the potatoes and leeks for about 3 minutes.

Add the bell peppers to the potatoes and give them another toss.

Season with a couple pinches of sea salt, black pepper, and about a teaspoon of garlic powder.

Continue tossing the potatoes until you see a little bit of color developing, about 3 more minutes.

Add the sausage to the pan and stir everything up.

After 3 minutes, give the potatoes their final toss for a nice sear and let them sit for one more minute.

Cut the heat off on the potatoes and combine everything in one pan by adding the spinach and then the potatoes.

Stir for about 45 seconds to combine flavors and wilt the spinach.

Serve with a dollop of Greek yogurt on the side and some fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary