prep: 15 minutes
cook: 35 minutes
cool: none
1 pound loose pork sausage
4 tablespoons (½ stick) unsalted butter
1½ pounds russet potatoes, unpeeled, cut into ½-inch dice
⅓ cup diced white onion
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup diced yellow bell pepper
½ jalapeño, minced (about 2 tablespoons)
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
4 ounces Cheddar cheese, grated (about 1 cup)
1. In a large cast-iron skillet, cook the sausage over medium-high heat, stirring often, until thoroughly cooked and browned, about 10 minutes. Transfer to a plate lined with paper towels and drain any excess grease from the pan.
2. Reduce the heat to medium and melt the butter. Add the potatoes and cook, stirring occasionally, until tender and browned, 15 to 17 minutes.
3. Stir in the onion, bell peppers, jalapeño, garlic, salt, black pepper, and paprika and cook, stirring constantly, until the onion and peppers are softened, about 5 minutes. Stir in the sausage, top with the Cheddar, cover the pan, and cook until the cheese is melted, about 2 minutes. Serve hot.
4. Store in an airtight container in the refrigerator for up to 2 days. To reheat, microwave for 2 to 3 minutes, stirring after every minute.
Makes 6 to 8 servings