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Italian Home Fries

Photo: Italian Home Fries

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 3 tablespoons butter
  • 3 cloves garlic, smashed into a paste with the back of a chef's knife
  • 1 small Spanish onion, halved and thinly sliced
  • 1 small red bell pepper, diced
  • 1 small yellow pepper, diced
  • 1 1/2 pounds small new potatoes, par-cooked and diced
  • 8 ounces Italian sausage, hot, mild or a combination, removed from the casing
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons olive oil
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Directions

Heat the butter on a cast-iron griddle or in large saute pan over medium-high. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the peppers and cook another 2 minutes.

Add the potatoes, sausage, paprika and sprinkle with salt and pepper. Cook, stirring, about 2 minutes. Stir in the rosemary, and then start pressing the mixture onto the griddle so that the bottom gets brown and crispy and the potatoes stick together. Turn the mixture occasionally to distribute the crispy bits.

Toss the mixture with the parsley and transfer to a serving platter. Drizzle with olive oil and serve hot or at room temperature.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on September 16, 2012

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    Just the recipe I was looking for to use my extra potatoes & leftover bell peppers! I didn't have any paprika so I substituted with seasoned salt. But I do have a cast iron pan & those crispy bits make a difference! These will be great for breakfast tmrw!

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  • on October 06, 2011

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    My whole family loved these I served them with eggs and ricotta pancakes. all of it was a hit

    people found this review Helpful.
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  • on September 07, 2011

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    This was quick and easy and very tasty. I served it along with omelettes for dinner tonight, yum! I wasn't able to "smash" everything because I didn't have a skillet large enough to do that. I definitely want to try this again on a griddle pan in order to get that crunchy texture for the potatoes. Definitely a keeper!

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