Prep 20 mins
Cook 25 mins
I haven't made this yet, but it looks like a unique and tasty recipe to try if you're craving a paprikash-style dish. Courtesy of "EveryDay With Rachael Ray."
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 russet potatoes, peeled, halved lengthwise and sliced into 1/4 to 1/2 inch moons
- kosher salt & freshly ground black pepper, to taste
- 1 large onion, halved and sliced
- 2 large garlic cloves, thinly sliced
- 2 tablespoons sweet paprika
- 1 large tomatoes, chopped
- 6 knockwurst or 6 bratwursts (such as Johnsonville) or 6 other fully-cooked hot dog-style sausages
- sour cream, to taste
- finely chopped fresh flat-leaf parsley, dill or chives, to garnish
- In a large skillet, heat 3 tablespoons EVOO over medium heat. Add the potatoes and season to taste with salt and pepper. Partially cover and cook until lightly browned, 3 to 5 minutes, then add the onion, garlic and paprika. Stir to combine and cook, partially covered, stirring occasionally, until the onion softens and the potatoes are tender, 10 to 12 minutes. Stir in the tomato after 5 or 6 minutes.
- Meanwhile, fill a small skillet with about 1/2 inch water and heat over medium-high. Add the sausages and heat through. When the water is almost evaporated, remove the sausages and cut on an angle (diagonally) into pieces about 1 inch thick. Wipe the pan, add a drizzle of oil, and crisp up the sliced sausages.
- Stir a few spoonfuls of sour cream into the potatoes and onion to taste, then combine with the sausages and serve, garnished with the fresh herbs.