Sausage and Potatoes

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  2 tbsp Vegetable oil
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  13 oz Turkey Breakfast Sausage
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  1 lbs Potato, Yukon Gold
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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)
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  1.3 tsp 1 ¼ teaspoons kosher salt (divided)
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  0.5 tsp ½ teaspoon ground black pepper (divided)
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  1 tsp Oregano, Dried
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  1 tsp Paprika, Ground
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  3 Garlic(9g)
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  1 Green Onion (Scallion)(8g)
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat 1 tablespoon of the vegetable oil in a large, deep skillet over medium-high heat. Add the turkey breakfast sausage pieces and brown on each side until darkened and crispy, about 2 minutes per side. Remove with a slotted spoon to a plate and set aside.
2. 2Add the remaining 1 tablespoon oil to the skillet. Add the potatoes, both bell peppers, onion, salt, and black pepper. Stir to combine and let sizzle over medium-high heat for 4 minutes, stirring occasionally.
3. 3Cover the skillet and reduce heat to low. Cook until the potatoes are fork-tender, about 15 minutes, shaking the pan occasionally to prevent sticking without removing the lid.
4. 4Uncover and increase heat to medium-high. Cook, stirring periodically, for 4 minutes until the liquid at the bottom mostly evaporates.
5. 5Add the oregano, paprika, fresh garlic, and the white and light green parts of the green onions. Cook, stirring constantly, over medium-high heat until the garlic is very fragrant, about 1 minute.
6. 6Stir in the reserved sausage and grated Parmesan. Taste and adjust seasoning with additional salt and black pepper as desired.
7. 7Divide evenly into 4 airtight containers while hot. Top each portion with remaining green onion slices and additional Parmesan to taste.
8. 8Seal and refrigerate until ready to serve. Reheat gently over medium-low heat or in the microwave, adding a splash of water if needed to restore moisture.