Sausage Green Beans And Potato Skillet Recipe 425

Steps:

• In a large deep skillet, heat the oil; add sausage and cook until lightly browned and fat is rendered. Remove sausage and drain on paper towels. Using paper towels, wipe most of the fat out of the skillet; add onion and saute until crisp tender. Add the sausage back to the skillet with the onions; sprinkle with the creole seasoning and garlic salt. Add the drained tomatoes and cook over medium-high heat until liquid is reduced. Add the green beans & potatoes and cook until all the liquid cooks out, stirring only occasionally. (I used a egg turner to flip the mixture over periodically). Serve hot with cornbread and another side if desired. ((NOTE: If desired, after the dish is completely done, top with shredded Monterey Jack cheese and cover skillet until it melts. Serve with or over rice.))

Steps:

• Slice sausage into 1/2-inch slices.
• Cook sausage and onion in oil in skillet until onion is tender, turning sausage once to brown on both sides.
• Add undrained tomatoes.
• Cook over medium-high heat until slightly thickened.
• Stir in green beans and potatoes and heat for 3 minutes.
• Stir in hot pepper sauce (I use Frank's).
• Sprinkle with cheese and heat until cheese is melted.
• Serve over rice with additional hot pepper sauce, if desired.

Steps:

• In a large deep skillet over medium-high heat, cook sausage and onion in the oil until onion is crisp tender and sausage is lightly browned. Drain, if needed.
• Add the creole seasoning and garlic salt, stirring well to mix. Add the drained tomatoes and cook over medium-high heat until liquid is reduced.
• Add the green beans and cook 4-5 minutes or until heated through, stirring just to combine only. Serve with hot cornbread.