Meat and potatoes. Wholesome, filling, and easy. Add some onions and peppers, and it might even be considered healthy in some circles. This recipe has good potatoes, pretty peppers, and great sausage. Pederson’s smoked sausage is going to be good no matter how you work it into a meal, and for this recipe we wanted something that could taste just as good cold as it does warm. It might surprise you, but this does the trick. This is an adaptation of an old family camping recipe that usually accompanies meat cooked over open fire, we’re just adding the meat to the dish to keep it simple (while subtracting some butter to make it more healthy). It’s not unusual for our family to eat off of it all weekend straight from the cooler. We typically use the large disposable aluminum pans to cook this over open fire, but any baking pan that you can seal will work just fine. Feel free to add or subtract however you’d like, and how much of everything you’ll need is highly dependent on what you’ll be cooking it in. We’ll be using red and gold potatoes for this version, but just about any potato will do. We love onions and will typically use one or two, but you can leave them out if you’re not a fan. You can also add carrots and celery to the mix in place of bell peppers, but we were going for a more southwest vibe for this dish. We cut each pepper in half and saved the rest for our eggs tomorrow morning. If you’d like to spice it up a bit, throw in a jalapeno or two.
Here’s what things look like when they’re ready to go in your pan, and here’s a video of how I like to layer it.
From here all you have to do is cover it (we used foil) and put it where you plan to cook it. I usually like to let this go for at least 45 minutes at 425 degrees, but you have some wiggle room here.