Invented this for breakfast this morning - YUM, YUM!
Potato Sausage Skillet (serves 2)
2 medium potatoes, scrubbed and cut in 1/2-inch dice
3 garlic cloves, peeled and each cut into three chunks
1 cup cooked sausage (the loose kind, not the links)
2 T. melted butter
2 T. olive oil
1/2 jar (the little bitty jars) diced pimento
smoked paprika* (available at www.penzeys.com)
fox point seasoning* (available at www.penzeys.com)
In a medium saucepan, boil the potatoes and garlic just until tender. Meanwhile, in a skillet, heat the butter, olive oil, and sausage (if you use a nonstick skillet you won't need nearly so much oil and butter). When the potatoes are soft, add them to the skillet, along with the pimento. Sprinkle seasonings to taste on top. Fry until golden brown.
* Smoked paprika and Fox Point Seasoning are my two new favorite seasonings. I've only ever seen them at Penzey's. I'm sure regular paprika would work fine. Fox Point is a mixture of salt, shallots, chives, and I can't remember what else, so you could add some dried chives (or fresh, for that matter) and some extra salt to the mix instead.
It was a fabulous breakfast - I served it with cinnamon-sugar foccacia bread and a fresh fruit salad of Asian pear, honey crisp apple, banana, and pomegranate seeds.