• Karine Wlasichuk

The Art of Brinner: Breakfast for Dinner, Potato-Sausage Skillet Edition

Updated: Aug 9, 2020

It was a Sunday like many others : René was warning me not to cook extra for him, he was ordering Domino's for dinner. This word is so triggering to me-oh, the pressure. If someone tells you they are ordering pizza, you best believe you can't just come up with some random zucchini recipe to tempt them away from the phone. It has to be a splendid, filling, hearty, rich in flavours, fabulous dish. Of course I will spare you the suspense- he ordered it anyways. But, I thought to myself, 'why don't you challenge yourself to make a meal that will fill you up just the same, without being full of dough?'- not that there is anything wrong with dough, there never will be. So, with just two Italian sausages in the freezer for inspiration, I came up with this (and yes, turns out thousands of others have thought the same way, it's not an original one, but you might as well call it a classic).

For today's meal: sausages, potatoes and bell peppers were involved with a dash (mountain) of spinach and spicy extras. Enjoy (it was dreamy-so was my leftovers lunch the next day).

You will need,

Yellow potatoes (3, diced)

Sea salt

Black pepper

Olive oil (2 tbsp)

Mild Italian sausages (2, chopped in 1-inch chunks)

Bell pepper (1, chopped-I picked out a few pre-sliced yellow and red pieces from the freezer)

Garlic cloves (2, minced)

Parsley (1 handful, chopped)

Lemon juice (from 1 lemon)

Optional- Red pepper flakes (1 tbsp- I used a few drops of chili oil instead)

  1. Start by cooking the potatoes for a few minutes (4-5) until they are fork-tender (do not let them get too mushy as you have to fry them in the skillet afterwards and they still need to be solid), then drain.

  2. Meanwhile, cook your sausages. In a skillet over medium-high heat, toss sausages with half of the olive oil for about 10 minutes. Set aside (if very oily, place them on a paper towel-covered plate). Drain the excess oil out of the pan.

  3. In the same skillet, reduce the heat to medium and add the rest of the olive oil. Spread your potatoes at the bottom of the skillet and let cook for 5 minutes without stirring.

  4. Add the peppers, garlic, salt, pepper and flakes (or chili oil). Cook for another 5 minutes, stirring often.

  5. Add sausages back to the pan with spinach and stir for another 2 minutes. Everything will be ready once the leaves are soft. Remove from heat, stir in lemon juice and top with parsley. Pour yourself a beer and Tah-dahhh!