Lumbercamp Falls Skillet

A home-style spicy breakfast dish made with a combination of andouille sausage, potatoes, bacon, corn and onions. A cast iron skillet browns it the best. From Midwest living magazine.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  slices bacon
• 3  medium  red potatoes, thinly sliced
• 1  medium bell pepper, cut into 1/2 in. strips
• 1  large onion, halved and sliced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon black pepper
• 1  lb  cooked smoked andouille sausages or 1  lb smoked sausage, cut into 1/2 in. slices
• 1 (10 ounce) package frozen whole kernel corn

Directions

1. In a very large skillet, cook bacon till crisp.
2. Remove bacon, reserving bacon drippings in skillet.
3. Drain the bacon on paper towel. Crumble bacon; set aside.
4. Add the potatoes to the skillet. Cook and stir over medium heat for 5 minutes.
5. Add the bell pepper and the onion.
6. Sprinkle with salt, cayenne and black pepper. Cook and stir 8 minutes more.
7. Add the sausage and the corn. Cook and stir for 8 to 10 minutes more or until potatoes are tender and brown.
8. Sprinkle with reserved bacon.