Ingredients for Hearty Brunch Potatoes
- 2 lbs Yukon Gold potatoes, peeled and cubed
- Green Pepper
- Red Bell Pepper
- 1 cup frozen corn
- 1 medium yellow onion, chopped
- Garlic Clove
- Sausage Links
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
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How to Make Hearty Brunch Potatoes
- Preheat oven to 350°F (175°C).
- Place cubed potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat.
- Reduce heat to medium-low and simmer uncovered until potatoes are tender but not falling apart, about 10-12 minutes. Drain well.
- While potatoes are cooking, heat a large skillet coated with non-stick cooking spray over medium heat.
- Add chopped bell peppers, onion, and garlic to the skillet. Saute until softened, about 5-7 minutes.
- Crumble breakfast sausage into the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
- Stir in frozen corn and cook for another 2 minutes until heated through.
- Add the drained potatoes to the skillet with the sausage and vegetable mixture.
- Drizzle with olive oil and season generously with black pepper.
- Gently toss to combine.
- Transfer the mixture to an ungreased 9x13 inch baking dish.
- Bake uncovered for 35 minutes, or until heated through and slightly golden brown on top.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
7g
Fat
10g
Carbs
8g
