Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb (450g) breakfast sausage, such as Cumberland or Lincolnshire, removed from casings
  • 1 medium yellow onion, chopped (approx. 150g)
  • 1 red bell pepper, seeded and chopped (approx. 150g)
  • 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch cubes
  • 2 cloves garlic, minced (approx. 6g)
  • 1 tsp dried thyme (5 ml)
  • 1/2 tsp smoked paprika (2.5 ml)
  • 1/4 tsp red pepper flakes (1 ml) (optional, for a kick)
  • Salt and black pepper to taste
  • 1/4 cup chicken broth (60 ml)
  • 2 tbsp chopped fresh parsley, for garnish (30 ml)

Instructions:

  1. Remove sausage from casings (if necessary) and break into small pieces.
  2. Heat olive oil in the skillet over medium-high heat. Add sausage and cook, breaking it up with a spatula, until browned. Remove sausage from skillet and set aside. Leave any rendered fat in the skillet.
  3. Add onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add garlic, thyme, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant.
  4. Add potato cubes to the skillet and season with salt and pepper. Cook, stirring occasionally, until potatoes start to brown, about 8-10 minutes.
  5. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then cover the skillet and reduce heat to medium-low. Cook until potatoes are tender when pierced with a fork, about 10-12 minutes.
  6. Return cooked sausage to the skillet. Stir to combine. Cook for another 2-3 minutes to heat through.
  7. Garnish with fresh parsley and serve hot.