Italian Turkey Sausage Potatoes
You can make your own turkey sausage with ground turkey. Some spices and herbs, even maple syrup if you want maple turkey sausage.
Crispy Potatoes
This is an easy meal to make with some advance preparation. For this recipe, I used yellow russet potatoes. To prep the potatoes in advance to have on hand, just peel the potatoes, wash, and slice into your preferred size. I like to chop them into home fry sizes. From there I add some salt and seasonings and then bake them at 350 for about 15 to 20 minutes. They won’t be brown at this point, but they won’t be raw. Raw potatoes when frozen turn this weird gray color; that’s not good, so they need to be partially cooked first. Take them out of the oven and let them cool completely. Once they are room temperature, you can put them in a freezer-safe bag, and you’ll have potatoes on hand whenever you need them.
From this point, you would just pull them out of the freezer when needed and then bake or skillet cook them until brown. For this recipe, if feeling adventurous, you could certainly swap out this potato for other potatoes. Potatoes are a versatile vegetable, as they can be used in many different applications. Sweet potatoes are used in both savory and sweet dishes (sweet potato pies, muffins, breakfast meals), from potatoes au gratin and shepherds pie to just mashed potatoes as a flavorful side dish. Feel free to experiment with the potatoes you want to use in this dish.
To start, if you're pulling the potatoes out from frozen, pull them out of the freezer and set them aside. If you’re starting fresh, then peel your potatoes, wash, and slice into chunk-size pieces (home fry sizes). Get a small skillet and add 3 tablespoons of olive oil to the pan. Heat on medium-high heat, and then add the potatoes. Add the Italian seasoning and salt, and stir. Be careful, as adding cold potatoes to hot oil will cause some splattering. Even room-temperature potatoes can cause some oil splattering if they’re still wet. Use the skillet lid to protect yourself. Cook potatoes until browned; turn the potatoes every few minutes to make sure all the potatoes brown.
Add the potatoes to a petite pyrex pan measuring 6.75 by 7.75- inches. For easy cleaning, you can line the pan with parchment. Next, clean and slice the mushrooms and add to the pan. Cook until brown, about 2-3 minutes. Slice the tomatoes and add to the pan. Next, if desired, sprinkle goat cheese throughout the dish. This is the only dairy I will use these days. In general, I am lactose intolerant; no more milk, ice cream, or cheese. No more dairy products, that is. I have tried non-dairy ice cream and cheese. For the most part, these non dairy counterparts leave much to be desired, but that has led me to try making my own non dairy ice cream to start. More on that to come. As for the goat cheese, I don’t get the same symptoms as with cow dairy; goat cheese is lower in lactose and only has one type of casein A2, which is why it is easier for some to digest.
Next, in a small bowl, whisk the eggs and oat milk. Pour the egg mixture over the potatoes. Top with any remaining goat cheese.
Bake at 425 for 15 minutes
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Italian Turkey Sausage Potatoes
Ingredients
4 Large yellow potatoes
3-4 Mushrooms sliced
7 -8 grape Tomatoes
5 oz Turkey
1 tbsp italian seasoning
1/2 tsp salt
2 eggs
1/4 cup oat milk
1 oz Goat cheese
Directions
Peel, wash and cut up potatoes into chunk-sized pieces. Clean and slice mushrooms. Slice the tomatoes. In a bowl, add the potatoes, Italian seasoning, and salt. Stir to combine. In a large skillet, add about 3 tablespoons of oil. Heat on medium-high. Add potatoes to the skillet and cook until browned, about 10 minutes. Keep turning every few minutes so the potatoes brown.
Add potatoes to a 6.75 by 7.75-inch Petite Pyrex Pan. In a skillet, add the mushrooms and cook until browned, 2–3 minutes. Add mushrooms and tomatoes to the pan. Sprinkle goat cheese throughout the dish. Cook the turkey in the skillet until browned, about 5 minutes. Add the turkey to this pan. In a small bowl, whisk the eggs and oat milk. Add the egg mixture to the potatoes. Top with remaining goat cheese.
Cook at 425 for 15 minutes.
