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.
~ 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
- Quarter the potatoes and cut the bell peppers into large hunks. Slice the onion into thicker slices.
- Warm olive oil in a large skillet over medium heat, and then add the potatoes.
- 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.
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.
7. When the vegetables are just about cooked through and tender, add the garlic, rosemary and thyme. Add salt and pepper to taste.
Enjoy! This is absolutely delicious and such an easy dinner to make in about a half hours time!
Stay Sweet~ Amanda