Reviewed: Apr. 14, 2012

so so good and perfect in the morning with country gravy or for supper with a tall cold one.

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Reviewer:

faithenough4five

Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA

Living In: Kalispell, Montana, USA

Reviewed: Mar. 26, 2012

Love this recipe! I cook the potatoes about 20-25 minutes and add chicken stock, worcestershire sauce, and italian seasoning. Everything simmers in the juice and gives it an amazing flavor.

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Reviewer:

Renee

Reviewed: Mar. 22, 2012

Oh....my....word!! We loved this, with only a few changes. I only made half for my husband and I, and it was still plenty. First I used smoked turkey sausage to cut the fat. I roasted baby red potatoes but seasoned them with garlic powder, onion powder, salt, pepper and some basil. While they were roasting I cut up everything else. I kept that the same but I added 2 cloves of garlic. After that was fried I added the potatoes. It was one of the best dinners we had in a while! It quickly became a favorite....i took leftovers for lunch today and it was still just as wonderful. Thanks sooo much :-)

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Reviewer:

Brenda

Reviewed: Mar. 5, 2012

Very good. I would cut the kielbasi and put it in the broiler next time for a few min.

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Reviewer:

my6pack

Reviewed: Feb. 14, 2012

Good recipe, boyfriend loves it, I added worchesire sauce. I cooked it ten minutes longer than it said and the potatoes where still crunchy.

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Reviewer:

ALANNACOOPER

Reviewed: Feb. 11, 2012

This was excellent and went well with scrambled eggs. I used chicken sausage. I would reccomend seasoning the potatoes though. Obviously, salt and pepper but I also used lots of Penzey's Forward spice and that gave the potatoes a great flavor. Also, 15 minutes total cooking time for potatoes??? Maybe if you like them raw...Cooked mine for about 45 minutes and they were perfect.

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Reviewer:

collins6738

Reviewed: Feb. 7, 2012

This recipe was really bland as is. Even after adding salt and pepper it was still boring. I honestly don't know if I will make this again.

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Reviewer:

GoGatorWife

Cooking Level: Expert

Living In: Wyoming, Michigan, USA

Reviewed: Feb. 5, 2012

Great technique to get tender potatoes with so much flavor. I think I liked it best the next morning spooned into a flour tortilla with a scrambled egg on top with shredded cheddar cheese. Now THAT was delicious. I'd make this ahead and just heat some up for breakfast during the week. It's that good.

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Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Feb. 4, 2012

Great. What's easier than a one pan meal that goes from start to finish in about 20 minutes. In my version, I used cabbage and green beans instead of green pepper, and added several cloves of minced garlic. For three generous portions, I used 3/4 lb. smoked andouille sausage, 2 onions, 3 medium red potatoes, and lots of thyme, cajun seasoning, s&p.

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Reviewer:

larryb33

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Atlanta, Georgia, USA

Reviewed: Feb. 3, 2012

This was great, and so easy! I used 2 russet potatoes, sliced thin. I browned the potatoes and onions for about 5 minutes before adding the bell peppers (so that the peppers didn't turn to mush), then added pre-cooked lean Jennie-O brand turkey sausage, sliced, and heated until warm. Thanks for the recipe!

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