Ingredients

For The Potatoes

• 409 g / 14.4 oz Yukon Gold Potatoes

• 2 tsp / 12 g salt

• 2 tsp / 4 g black pepper

• 2 tsp / 4 g onion powder

• 2 tsp / 4 g garlic powder

• 1 tsp / 2 g cayenne pepper

• 1.5 tbsp / 10 g smoked paprika

• As needed coconut oil (or your preferred oil)

For The Mix

• 225 g / 8 oz hot & spicy sausage

• 1/4 yellow bell pepper

• 1/4 red bell pepper

• 1/4 orange bell pepper

• 1 shallot

Method

1. Season Potatoes: Toss the Yukon Gold potatoes with the coconut oil, salt, black pepper, onion powder, garlic powder, cayenne pepper, and smoked paprika.

2. Sear Potatoes: Heat a pot and add the seasoned potatoes. Cook for about 5 minutes.

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

4. Finish Cooking: Continue cooking everything together for another 5 minutes until the sausage is cooked through and the vegetables are tender.

5. Serve: Plate up the dish.

Additional Notes

• Protein Variations: I used hot & spicy sausage this time, but since the dish already has heat from the cayenne, I’d like to try using sweet sausage, a half-sweet/half-spicy mix, or even breakfast sausage next time.

• Oil Choice: I wanted to use coconut oil for this recipe, but you can use whatever oil you prefer.

• Flavor Profile: This is a hearty, savory breakfast that is very easy to experiment with and customize in different ways.