S.O.P.P. stands for sausage, onions, potatoes, and peppers. This is a simple stir-fry that tastes delicious and is easy to whip up for your family. I followed another cook’s tip and added in sliced Italian sausage instead of smoked sausage.
I first sliced and cooked the Italian sausage before starting on the potatoes. Thank goodness for my Vidalia Chopper. What a time saver!!! Love how that little contraption makes the perfect sized cubes without all the extra effort.
I actually did these first two steps right before nap time earlier in the day so I would have more free time to get other things accomplished around dinner time. Simply place your cubed potatoes in the pan, cover and place in the refrigerator until you are ready to cook. The cooked sausage I kept in a separate bowl in the refrigerator.
This is what it looked like after adding the oil to the pan and cooking for a total of 15 minutes on medium heat, stirring occasionally. After the potatoes where nice and browned, I added in my chopped onion, bell pepper and cooked sausage slices.
And here’s what it looked like finished. 🙂 I also deviated from the recipe by adding in a dash of crushed cayenne red pepper along with some salt and pepper to taste. After tasting the final product, I realized that I shouldn’t have added the cayenne pepper since the Italian sausage was spicy enough and wouldn’t be that great of a hit with the boys. (Eli thinks pepperoni is too spicy to eat!) Hahaha!
Not bad for a hearty meal in a short time that included ingredients I already had on hand. I only had to have fresh potatoes to use since the rest of the ingredients were already inside my freezer.
S.O.P.P. – by allrecipes.com
2 T. vegetable oil
6 potatoes, peeled and cubed
2 pounds smoked sausage, sliced
1 onion, sliced
2 green bell peppers, chopped
DIRECTIONS: Heat oil in a large skillet over medium heat. Place the potatoes in the skillet. Cover and simmer, stirring occasionally, until potatoes are almost tender and lightly browned, about 10 minutes. Stir in the sausage, onion, and bell pepper. Cover and cook for about 15 more minutes or until onion and bell pepper reach desired tenderness. Yield: 5 servings.