Tuesday, March 3, 2015


1 lb red potatoes, cubed
3 tbsp water
12-oz smoked sausage, cut into 1/4-inch rounds
1/2 cup chopped onion
1 tbsp olive or canola oil
2 tbsp brown sugar
2 tbsp vinegar
1 tbsp Dijon mustard
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
4 cups fresh baby spinach leaves
5 - 6 slices bacon, cooked crisp and crumbled

Place the potatoes in a microwave-safe bowl with the water; cook on high approximately 4 minutes or until tender. Drain in a colander.

Heat the oil in a large skillet and add the sausage and onion; cook until onion is tender. Add the potatoes to the skillet and cook until potatoes and sausages are browned, 3 to 5 minutes.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into the skillet. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until heated through.

Add the spinach and bacon to the skillet and cook, stirring, until the spinach is wilted.

Yield: 4 servings

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