Categories: Breakfast

Ingredients

• 6 cups peeled cubed Yukon Gold potatoes
• 2 1/2 tsp kosher salt, divided
• 2 tbsp. canola oil
• 1/2 lb. smoked sausage, sliced
• 1 cup chopped yellow onion
• 1/4 tsp black pepper
• 4 oz jar diced pimientos, drained
• 1 tbsp. chopped fresh sage

Directions

1. In a large saucepan, combine potato and 1/2 tsp salt; add water to cover. Bring to a boil; cook until tender, about 6 minutes. Drain.

2. In a large cast-iron skillet, heat oil over medium-high heat. Add sausage and onion; cook, stirring frequently, until browned, about 4 minutes. Add potato; cook until lightly browned, stirring occasionally, about 3 minutes. Remove from heat; stir in pimiento, sage, and remaining 2 tsp salt.

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