1 pkg (1 lb) quarter pound beef franks
3 tbsp canola or olive oil
3 cups chopped red potatoes, cooked and drained
1 large onion, chopped
1 medium red or green bell pepper, chopped
1 tsp ground sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp fresh chopped parsley, optional
Make shallow cuts in the franks at 1-inch intervals (Do not cut more than halfway through.)
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add franks and cook about 5 minutes until browned on all sides; remove from skillet and set aside.
To the same skillet add the remaining 2 tablespoons of oil, the potatoes, onion and bell pepper. Cook, stirring often, 10-12 minutes until the potatoes are browned. Stir in the sage, salt and pepper until well mixed.
Return franks to skillet and cook another 5 minutes, turning franks once. Sprinkle with the parsley before serving, if desired.
3 cups chopped red potatoes, cooked and drained
1 large onion, chopped
1 medium red or green bell pepper, chopped
1 tsp ground sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp fresh chopped parsley, optional
Make shallow cuts in the franks at 1-inch intervals (Do not cut more than halfway through.)
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add franks and cook about 5 minutes until browned on all sides; remove from skillet and set aside.
To the same skillet add the remaining 2 tablespoons of oil, the potatoes, onion and bell pepper. Cook, stirring often, 10-12 minutes until the potatoes are browned. Stir in the sage, salt and pepper until well mixed.
Return franks to skillet and cook another 5 minutes, turning franks once. Sprinkle with the parsley before serving, if desired.
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