Ingredients:

  • 1 lb smoked kielbasa or chicken sausage, sliced into 1/4 inch rounds
  • 1 lb baby red potatoes, quartered
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 2 medium bell peppers, chopped into 1-inch pieces
  • 1 medium zucchini, sliced into half-moons
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat the skillet over medium-high heat. Add the sliced sausage and cook until the edges are mahogany-colored and crisp (about 4-5 minutes). Remove the sausage from the pan and set aside, leaving the rendered fat behind.
  2. Add the olive oil to the sausage drippings. Toss in the quartered potatoes. Spread them in a single layer and let them sit undisturbed for 3-4 minutes to develop a golden-brown crust. Stir and cook for another 5 minutes until they are nearly tender.
  3. Stir in the diced onions and bell peppers. Sauté for 3-4 minutes until the onions become translucent. Add the zucchini and minced garlic, cooking for just 2-3 minutes more until zucchini is tender-crisp.
  4. Return the browned sausage to the pan. Sprinkle in the salt, pepper, and dried oregano. Toss everything together for 1-2 minutes until the sausage is heated through. Remove from heat and stir in fresh parsley and lemon juice.