Ingredients:
2 lbs small white potatoes, unpeeled and cut into 1 inch dice
2 tablespoons olive oil
1 medium yellow onions, finely chopped
3 cloves garlic, minced
2 bell peppers, preferably red or yellow,chopped ( 2 cups)
1 1/2 tablespoons chopped fresh rosemary
8 small vegetarian sausages ( I love Yves brand Veggie Breakfast Links)
4 ounces fresh baby spinach, coarsely chopped
dried chipotle powder (optional)
Directions:
In a large pot, cook potatoes until almost tender, about 10 to 12 minutes.
Drain and cool.
In a very large heavy skillet, heat oil over medium-high heat.
Add onion, and cook, stirring often, until beginning to soften, about 5 minutes.
Add potatoes, and cook, stirring occasionally until crispy and brown, about 10 minutes.
Add garlic, bell peppers, rosemary and”sausage.
“Cook, stirring until peppers soften, about 10 minutes.
Stir in spinach, and cook until the spinach wilts down.
Salt and pepper to taste, add chipotle powder if desired.
Serve hot.
Servings: 4-6
Time preparation: 10 min.
Time total: 50 min.