Reviewed: Apr. 25, 2011

Simple ingredients come together for an easy, quick & delicious meal. I added frozen peas and whatever fresh veggies I had leftover in the fridge. The leftovers tasted great the next day with an egg on top.

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Reviewer:

mpstueve

Reviewed: Feb. 9, 2011

Loved it! Husband thought it tasted more like a breakfast skillet

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Reviewer:

Angie

Cooking Level: Expert

Reviewed: Aug. 20, 2010

I skipped the mixed veggies on this simply because I don't like the frozen combos and didn't have any fresh available. We were amazed at how delicious this simple meal was. The flavor, at first, was a bit bland, but we seasoned with celery salt, and it was fantastic!

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mistandfog

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Nov. 13, 2009

Very good. Everyone loved it. Will make again

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Reviewer:

colleen

Cooking Level: Expert

Reviewed: Sep. 10, 2009

I didn't taste this (not a sausage fan), but this simple recipe went over really well with the men in my house. No frills, just stick-to-your-ribs good. I added some minced garlic; that's the only change I made. I accompanied it with a couple of fried eggs, over-easy...they gobbled it up.

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Reviewer:

BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

Reviewed: Aug. 26, 2009

This was a great summer meal (b/c you don't have to turn the oven on!) and had lots of vegetables and tons of flavor from the sausage. I substituted mild italian chicken sausage (just removed the casings they came in) and a few red potatoes with the skin on because thats what we had in the house. I doubled the recipe and my husband and I finished the whole thing- yum!

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Reviewer:

mcurrin

Reviewed: Apr. 13, 2009

It's a good meat and potatoes quick meal that gives you your vegetables, too. I substituted the sausage with just seasoned ground beef and it tasted good. I used lots of garlic powder in the meat and a little bit of Lawry's Seasoning salt.

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Reviewer:

hollyjeanie

Reviewed: Jan. 7, 2009

I enjoyed this dinner, but I was suprised by how dry it was. It needs a sauce similar to au gratin potatoes: I would like to see someone post a comment or new recipe that incorporates a sauce to bind these ingredients together. Since there is not much water, you have to be careful not to burn the sausage while you cook the potatoes. (I think it would be better to put the potatoes in a few minutes after the sausage has been cooking.) Also I used frozen hash brown potatoes to make it easier, but I should have put the onion in with the sausage, since it took longer to cook than the hash browns. To summarize: start the sausage and onion at the same time. Add the potatoes four minutes later with some kind of cheese sauce, then you would have a five star recipe.

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Reviewer:

Karol Wojtyla

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Carrollton, Texas, USA

Reviewed: Sep. 14, 2008

I made a vegetarian version of this using veggie sausage crumbles. This recipe is highly adaptable and was a great way for me to use up some odds and ends of frozen vegetables. Simple, and doesn't make a lot of mess, especially if you use frozen diced potatoes and onions.

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