Sausage Skillet Hash {recipe #42}

We had some sausages leftover from when we made jambalaya so I searched for a recipe that included that type of sausage and this is what I found. 

I was a little hesitant at first because I really really dislike the taste of apple cider vinegar. But the picture looked good and I liked the other ingredients. It turns out that you can't even taste the vinegar and that this makes a delicious and easy meal! + it is all in one pan! Always a plus in my book! :)

Sausage Skillet Hash

{borrowed and enjoyed from: taste of home busy family favorites}

Serves 4 {maybe..?}

Ingredients:

1 lb red potatoes, cubed

3 T. water

3/4 lb smoked kielbasa or polish sausage cut into 1/4 inch slices

1/2 cup chopped onion

1 T. olive oil

2 T. brown sugar

2 T. cider vinegar

1 T. Dijon mustard {we used grey poupon - it gives it a little zing!}

1/2 tsp. dried thyme

1/4 tsp. pepper

4 cups baby spinach {it cooks WAY down!}

5 bacon strips, cooked and crumbled {we skipped this to save our bacon :)}

1) Put potatoes in a covered microwave safe container and microwave on high for 4 minutes or until tender, drain.
2) In a large skillet, saute kielbasa and onion in oil until onion is tender.

3) Add potatoes and cook for 3 to 5 more minutes or until potatoes and sausage are lightly browned.

4) Combine the brown sugar, vinegar, mustard, thyme and pepper in a bowl. Stir into skillet and bring to a boil.

5) reduce heat and simmer uncovered for a few minutes or until heated through.

6) Add spinach and bacon, cook and stir until spinach is wilted.

What is your favorite all in one pan meal?

All for now,

Alexandra

Recipe #14: Chili Pie

Ok.. so clearly.. 

The week these posts are from...

was not the healthiest week of eating. 

oops.

Oh well. We are doing a better job of spacing things out now. :) 

Anyway this recipe was actually really good and really easy!

Perfect for a cold day! 

Chili Pie

{Borrowed and Enjoyed from Debbie Macomber's Cedar Cove Cookbook}

Serves 4 {but more like 6 for us!}

Ingredients:

2 T. Olive Oil

1 medium onion, chopped

2 T chili powder

2 tsp. ground cumin

sea salt and fresh ground pepper to taste

1/4 cup tomato paste

1 lb. ground beef OR ground turkey OR ground buffalo {healthier}

1 15 oz. can red kidney beans, rinsed and drained

1 lb. frozen shredded hash brown potatoes

1 cup shredded cheddar cheese

1) Preheat oven to 450 F. 

2) Warm oil in large pan over medium low heat. Add onion, chili powder, cumin, sea salt and fresh ground pepper. Cook for about 5 minutes, until onions are softened. Stir often. Stir in tomato paste until absorbed.

3) Add beef and cook for 5 minutes until no longer pink. Use a wooden spoon to break up pieces of meat as it cooks. Stir in tomatoes and beans. Reduce to a simmer. Cover and cook for about 10 minutes. 

4) Uncover and cook 10 minutes longer. Add water if mixture seems dry. Stir occasionally. Pour into a 2qt casserole dish, or several smaller oven-safe pans.

5) In a large bowl, toss potatoes with {LOTS OF!} sea salt and fresh ground pepper. Scatter potatoes over casserole, sprinkle with cheese. Place on a rimmed baking sheet {in case of overflow!} and bake for 35 minutes. {until potatoes are cooked through and chili is bubbling}. *if smaller pans are used, reduce cooking time!*

Enjoy! 

Note: I bet you could reduce the liquid in your favorite chili recipe and just add the hashbrowns and cheese!

What is your favorite cold weather recipe? Or your favorite chili recipe?

All for now,

Alexandra