Recipe: Skillet Sausage, Peppers and Potatoes (1990's)

SKILLET SAUSAGE, PEPPERS AND POTATOES

6 ounces turkey sausages, Italian style
5 garlic cloves, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 medium onion, chopped
12 ounces red potatoes, sliced 1/4-inch thick
8 ounces (1 cup) stewed tomatoes
Tabasco sauce (to taste)
1 teaspoon olive oil

In a large, no-stick skillet, brown the sausages until they are firm enough to slice. Remove the sausages and slice; set aside.

Add oil to the skillet and heat over a medium-high flame. Add garlic, and fry about 10-15 seconds.

Add the vegetables and the partly cooked sausage, and fry, stirring, until the potato slices begin to brown.

Add the tomatoes and a few drops of Tabasco. Cover the skillet and turn the heat down to low. Simmer until potatoes are tender, about 15 minutes.

Source: Robin Carroll-Mann, 1990's