Ingredients

For The Potatoes

• 409 g / 14.4 oz Yukon Gold potatoes

• 2 tbsp / 28 g coconut oil, divided

• 2 tsp / 12 g salt

• 2 tsp / 4 g black pepper

• 2 tsp / 4 g onion powder

• 2 tsp / 4 g garlic powder

• 2 tsp / 8 g chicken bouillon

• 1 tsp / 2 g cayenne pepper

• 1.5 tbsp / 10 g smoked paprika

For The Mix

• 225 g / 8 oz sausage (hot & spicy)

• 1/4 yellow bell pepper

• 1/4 red bell pepper

• 1/4 orange bell pepper

• 1 shallot

Method

1. Season Potatoes: In a bowl, toss the diced Yukon Gold potatoes with 1 tbsp of coconut oil, salt, black pepper, onion powder, garlic powder, chicken bouillon, cayenne pepper, and smoked paprika.

2. Sauté Potatoes: Heat the remaining 1 tbsp of coconut oil in a pot over high heat. Throw the seasoned potatoes in and sauté for 5 minutes.

3. Add Rest: Add the bell peppers, shallot, and sausage to the pot.

4. Finish: Reduce the heat to medium and continue to sauté for about 5 minutes, or until the potatoes are fork-tender, the sausage is browned, and everything is soft.

5. Serve: Plate up and enjoy.

Additional Notes

• Oil Preference: I used coconut oil for this, but you can use whatever oil you prefer.

• Spice Adjustments: I used hot and spicy sausage, but since there is already heat from the cayenne, I’d like to try sweet sausage or a 50/50 mix next time. Breakfast sausage would also work well here.

• Experimentation: This is an easy dish to experiment with; it can be made so many different ways.