This is a super duper dinner saver in our house. Not only is it one of Jake’s all time favorites (meat and potatoes!), but a few minutes of chopping and 30 minutes of hands-off cooking time yields a giant pot of comfort food at its finest.
While this is a super easy recipe, there are a few little steps that can really make it something super-craveable and not just a pile of soggy potatoes and meat.
1. Seasoning. You have to give this amount of potato a serious punch of something. That something is the heavenly Montreal Steak seasoning.
2. You have to add a bit of vinegar to the mix. Just a little acidity (in the form of mild and almost sweet apple cider vinegar) adds the brightness a heavy dish like this needs.
3. Red potatoes. They’re a little more expensive, but they end up so much creamier than their russet counterparts that they really make this dish shine.
A note on servings.
I usually don’t include number of servings in my recipes. The reason is this: Jake and I apparently eat way more than normal people. Whenever a recipe says “serves 4,” I know it’s the right amount for us – dinner for both of us (with a little going to Alice), and sometimes lunch for Jake the next day. A “serves two” recipe will always leave us raiding the cupboards at 8 PM because we are dying of starvation. We’re hearty eaters around here. That said, I would count this recipe as “serves 4,” because it fed the two of us perfectly.
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 (normal people)
4 links of your favorite sausage (brats, Italian, etc…just not breakfast)
1 large onion, chopped
2 tablespoons apple cider vinegar
6 red potatoes, diced in ½ inch cubes
1 ½ tablespoons Montreal Steak seasoning
Heat 2 tablespoons of olive oil in a large saute pan (that has a lid) to medium high heat. When the oil is shimmering, add the sausage and onion. Brown chopped onion and the sausages on both sides, for a total of about 5 minutes.
Add in the vinegar, and scrape up any browned bits of onion that may have stuck to the bottom of the pan.
Add the potatoes and the Montreal seasoning. Drizzle two tablespoons of olive oil over everything and stir to coat and combine. Turn the temperature down to low. Cover the pan and cook for 30 minutes, stirring every ten minutes.
After 30 minutes, uncover the pot, pile on your plate, and devour.