Bangers and Not So Mash

St. Patrick’s Day is right around the corner.  I do love this time of year, even though I am not Irish.  I love to go to an Irish Pub and listen to an Irish band play folk music.  I do love me and Irish beer or two as well.  Just about everyone makes corned beef and cabbage on St. Patrick’s Day, except for me.  I make Reubens every St. Patrick’s Day.  Until I get a recipe that makes me like corned beef, I just don’t think it is for me.  There are different Irish dishes that I like to make though.  I think of bangers and mash as an Irish dish.  I just put a little spin on it for a quick and easy dinner.

Ingredients

~ 12 red potatoes, quartered

~ 2 bell peppers (which ever color you prefer)

~ 1 large red onion

~ 2 Tablespoons olive oil

~ 1 package of sausage of choice, I used an Italian sausage

~ 2 Tablespoons garlic, minced

~ 1 Tablespoon rosemary

~ 1 Tablespoon thyme

~ 1 Tablespoon salt

~ 1/2 Tablespoon pepper

 

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DIRECTIONS

  1.  Quarter the potatoes and cut the bell peppers into large hunks.  Slice the onion into thicker slices.
  2. Warm olive oil in a large skillet over medium heat, and then add the potatoes.DSC_0022SS
  3. Season the potatoes with salt and pepper.  You want the potatoes to have a nice brown on the edges and a nice crisp on them.  If they are browning too fast, turn the heat down.  To help the potatoes cook through faster, you can cover the pan to steam them a little while they are frying.

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I just used my larger wooden cutting board to cover the potatoes because my skillet does not have a lid to it.

4.  Slice the sausage into thirds or fourths.

5.  Start to cook the sausage in a separate pan.

6.  When the potatoes are almost cooked through and for tender, add the bell pepper and onion to sauté.

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7.  When the vegetables are just about cooked through and tender, add the garlic, rosemary and thyme.  Add salt and pepper to taste.

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Enjoy!  This is absolutely delicious and such an easy dinner to make in about a half hours time!

Stay Sweet~ Amanda

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