Tuesday, January 14, 2014

2-on-Tuesday: Skillet Dinner

Staring into the fridge and pantry, I take inventory of the contents which could be created into dinner. I imagine my mind functioning like that of Tom Hanks' character with photographic memory 
in The DaVinci Code. And, then it comes together. 

I see it. 

Potatoes needing to be used before they sprout a vine, garlic to be minced and vegan sausage brats frozen since October. But, I'm not very patient nor have ever been great at frying potatoes. Who cares?! I'm the only one at home, tonight. Time to play with my food.

Skillet Dinner

3-4 links To'furky, a vegan sausage brat, diced
2-3 lbs Potatoes, sliced thin (I had red skin and fingerlings)
1/4 cup Olive Oil, divided
4-6 cloves Garlic, minced with Kosher salt (The salt helps to hold the garlic in place and assist with the mincing process)
Red Pepper Flakes
**optional: Rosemary, to taste, chopped 

  • Add diced sausage brat (or whichever meatless sausage you desire OR use real meat) to hot oil in skillet and cook until a little crispiness appears on some of the "sausage," but don't overcook. You know oil is hot when it ripples.
  • Remove and set aside the "meat" from skillet. Add the remainder of oil to the same skillet and heat, again.
  • Layer in sliced potatoes and hang out awhile. This is typically when I want to rush things by turning up the heat and scorching the bottom layer; thus ruining the potatoes and having to add ketchup to hide the fact.
  • Occasionally you give 'em a turn, scraping the bottom. You may need to add a little more oil. Again, really watch the bottom of the skillet.
  • When the potatoes are tender and have slightly crispy spots and edges, add the minced garlic, red pepper flakes and rosemary. Cook 2 minutes.
  • Add the cooked, diced sausage back into the skillet with the potatoes and garlic and cook for a couple of minutes longer.
  • Not bad, at all! It's even good the next day for lunch!

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