A versatile dish that can be served as an entree or side dish - - for dinner or even breakfast / brunch. All ingredients are "to taste," so amounts given are just guidelines. You can make as much or as little as you want. "Better the next day!"
- 1/2 package of turkey kielbasa, cut into cubes or slices
- 1 large russet (baking) potato
- 1 small green pepper, cut into bite-size chunks
- 1 small sweet onion, cut into bite-size chunks
- 1 - 2 TBS. of extra virgin olive oil
- Black pepper to taste
- Tony Chachere's Creole Seasoning and/or Lawry's Season Salt (to taste)
- 1/2 cup of your favorite shredded cheese (cheddar, jack, variety blends, etc.)
- *Feel free to change up the seasonings to your liking. I had some fresh thyme once and used that. Great!
<p>Preheat oven to 400 degrees. Wash and scrub potato. Peel (if desired), and cut into cubes. Place in a microwave safe dish, cover, and cook until crisp-tender. You are only partially cooking them, as they will finish baking in the oven. (As an alternative, my mother-in-law buys the pre-cooked bags of potato cubes from the grocery store.) In a 13x9 baking dish, place the potatoes, peppers, onions, and kielbasa. Drizzle with olive oil and sprinkle with seasonings. Toss to combine. Bake in the oven until veggies are tender. Remove from oven and sprinkle with cheese. Cover loosely with foil so the cheese melts. Serve hot or at room temp.</p>
Recipe is courtesy of: my mother, Susan Beck (although I added the cheese to the recipe)