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Skillet Franks and Potatoes Recipe

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This recipe for Skillet Franks and Potatoes is from Jerre's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg (16 oz each) Hebrew National Quarter Pound Beef Franks
3 tablespoons Pure Wesson Vegetable Oil, divided
4 Medium red potatoes - chopped cooked and drained (4 med = about 3 cups)
1 large onion, chopped, ( 1 large = about 1 cup)
1 medium green bell pepper, chopped (1 medium = about 1 cup)
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley, optional
Directions:
Directions:
Make shallow cuts in franks (no more than half way through) about every inch. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add franks, heat 5 minutes or until browned, turning occasionally. Remove franks from skillet.

Add the remaining two tablespoons oil, potatoes, onion and bell pepper to the same skillet. Cook and stir 12 minutes or until potatoes are golden brown. Stir in sage and pepper, mix well.

Return franks to skillet. Cook 5 minutes or until heated through, turning franks once halfway through cooking time. Sprinkle with parsley, if desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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