So, lasat week I decided to “save” money by buying a bag of 5 pounds of golden potatoes rather than the 1.5 I needed for my cold potato and lentil soup recipe. That night, I used just over a pound. And while I would usually throw up my hands and say “oh well”, then toss the extra potatoes because I didn’t find a way to use them, on sunday night I decided to peel and boil the extra 3+ pounds.
Following, I sliced about half of them in to thin slices and froze the other half. Then I realized that I had no idea what to do with these extra potatoes. So, I got a little inventive. The Huz tells me I made breakfast, but, whatever. Everyone liked it… including him and Little.
- about 1.5 pounds peeled and boiled potatoes, sliced thin (or into small pieces)
- about 5 links of poultry sausage (though, really, any kind of meat may work. I can imagine using ground beef or chicken or turkey or another sausage type)
- 1 yellow onion, sliced thin
- 1 tomato, sliced thin
- Monterray Jack cheese, shredded (1-2 cups)
- preheat oven to about 350
- spray 9×13 casserole or baking pan with non-stick spray
- pour about 1 tablespoon of olive oil on skillet and cook sausage until cooked through (follow directions on package)
- remove sausage and cut into thin pieces
- add about 1 tablespoon of oil into same skillet and cook onions until golden, remove onions and set aside
- cook tomatoes in skillet for about 1 minute, remove
- layer in the pan: potatoes, sausage, onions, tomatoes and top with cheese.
- bake for about 20 minutes, or until cheese has melted and browns a tiny bit (we like it “toasted”)
This recipe would also be good with bell peppers cooked with the onion.
We named this dinner SPOT (Sausage, Potatoes, Onions and Tomatoes). Our 10 month old loved every element, except the onions. And the boys both loved the sausage, while Big enjoyed the tomatoes and Middle liked the potatoes. The Huz and I enjoyed the meal. It will definitely be cooked again… especially because we have another pound and a half of boiled potatoes in the freezer.
© 2010, Julie Meyers Pron. All rights reserved.