Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 Tablespoon butter
- 3 1/2 cups of potatoes, peeled & chopped
- Red Robin Seasoning (or salt) & fresh ground pepper
- 1 onion, peeled & chopped (about 1 cup)
- 1 – 3 cloves garlic, peeled & chopped
- 1 zucchini, chopped (about 1 cup)
- 1 cup sliced mushrooms
- 1 bell pepper or small sweet pepper(s)
- 2 – 4 frozen sausages, thawed, sliced, and roughly chopped (I used 2 habanero-cheese chicken sausages, but I like it with less meat, more veggies)
- 1 Tablespoon chopped hot pepper or jalapeno (optional)
- 1/2 cup chopped fresh tomato (I used cherry tomatoes)
- 1 cup shredded cheddar cheese
- Snipped chives (and/or other fresh herbs)
Instructions
- In a medium-large nonstick frying pan over medium heat, melt the olive oil and butter together, then add the potatoes. Cover and cook, uncovering to stir frequently and season to taste with Red Robin seasoning and freshly ground pepper, for about 20 minutes or until the potatoes are completely tender. Test the potatoes by taste testing some of the larger chunks to make sure they are all tender.
- Add the onion and garlic and saute for several minutes longer, until the onion is tender and translucent. Add the zucchini, mushrooms, peppers and sausage. Cook and stir until all the veggies are tender and the sausage is hot. Stir in the tomatoes and cook and stir briefly until the tomatoes are wilted.
- Reduce heat to medium low (or low), sprinkle with cheese, cover and cook until the cheese is melted. Sprinkle with herbs and/or fresh snipped chives before serving.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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