In a large skillet, over medium-high heat, saute until well browned…
- 1 pound andouille (although Kielbasa will work), cut into bite-sized pieces.
- drizzle of oil (vegetable, avocado, corn, or bacon drippings work)
Add…
- 2 pounds Russet potatoes (approximately 5-6), peeled (or not), cut into 3/4 inch cubes
- 1 large white or yellow onion, chopped
- 3-4 tablespoons oil (use the same used for browning sausage)
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon pepper, freshly cracked
- 1 teaspoon garlic powder
Bring to boil, reduce head to medium-low, cover and cook 10-minutes. Use a spatula to scrape bottom and flip combination once or twice to make sure nothing is sticking.
Remove lid, increase temperature back to medium-high, continuing to cook for another 10-minutes or until potatoes are tender.
It is important to flip the mixute a few times so that the potatoes can crips up but do not stir the potatoes or they will fall apart!
Serve alone or with eggs.