Ingredients:
- 14 oz smoked sausage, sliced into 1/2-inch rounds
- 1.5 lbs red potatoes, cut into 1/2-inch cubes
- 1 medium yellow onion, diced
- 1 large bell pepper, seeded and chopped
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup shredded sharp cheddar cheese
Instructions:
- Prep the heat. Place a 12 inch cast iron skillet over medium high heat. Allow it to preheat for at least 3 minutes until a drop of water flicked onto the surface dances and evaporates instantly.
- Brown the protein. Add 1 tablespoon of avocado oil and the 14 oz of sliced smoked sausage. Note: This step seasons the oil with the smoky fat from the sausage.
- Remove and rest. Sear the sausage rounds for about 2-3 minutes per side until they are deeply browned and crispy on the edges. Remove them with a slotted spoon and set aside on a plate.
- Saturate the starch. Add the remaining 1 tablespoon of oil to the skillet along with the 1.5 lbs of cubed red potatoes. Toss them immediately to ensure every cube is glistening with oil.
- Initiate the Steam Phase. Cover the skillet with a tight fitting lid and reduce heat slightly to medium. Cook for 5 minutes. Do not open the lid; we need that steam to soften the potato centers.
- Begin the Sear Phase. Remove the lid and add the diced onion and bell pepper. Turn the heat back up to medium high.
- Develop the crust. Cook uncovered for 10-12 minutes. Stir only every 3 minutes. Wait until you see a dark golden brown crust before flipping. This patience is key to a non stick experience.
- Reintegrate and season. Return the cooked sausage to the pan. Sprinkle the smoked paprika, garlic powder, salt, and black pepper over everything. Toss well to coat.
- The Cheesy Finish. Top the mixture with 1 cup of shredded sharp cheddar cheese. Cover for 1 minute until the cheese is bubbling and molten.
- Garnish and serve. Turn off the heat. Sprinkle with scallions if you have them and serve straight from the skillet to keep everything hot.