Andouille Sausage, Bell Pepper, and Red Potato Hash {Gluten-Free}
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Cook time:
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Yield: 4 servings
Gluten-Free Andouille Sausage, Bell Pepper, and Red Potato Hash is delicious for any meal.
Ingredients
1 lb (450 g) red potatoes, scrubbed and cubed (not peeled)
3 oz/85 g uncured grass-fed beef andouille sausage, chopped (about ⅔ cup chopped)
3 tablespoons organic grass-fed clarified butter/ghee (I use EatLuv)
1 medium red bell pepper, chopped
1 medium yellow onion, chopped
3 large cloves garlic, minced
¾ teaspoon sweet paprika
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Add the potato to a medium saucepan and cover by 2 inches with cold water. Cover the saucepan, bring up to a boil, and then remove the lid, turn the heat down (so it doesn’t boil over), and cook until the potatoes are barely fork-tender but not mushy, about 6 minutes. Drain well.
Meanwhile, heat the ghee in a large skillet over medium-high heat. Add the sausage and cook until browned, about 2 minutes, and then use a slotted spoon to transfer the sausage to a bowl.
To the same skillet, add the bell pepper, onion, and garlic, and cook over medium-high heat until the vegetables are just starting to soften, about 2 minutes, stirring frequently.
Add the potato, spreading it out in the bottom of the skillet, along with the paprika, salt, and black pepper. Cook until the potatoes take on a little color, about 4 to 5 minutes, stirring occasionally.
Serve.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/andouille-sausage-bell-pepper-and-red-potato-hash-gluten-free/