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Home Fries My Version
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A picture of Home Fries My Version.

Home Fries My Version

fenway
fenway @Fenway

These are good with eggs,or as a side dish or even a light meal with a salad!

These are good with eggs,or as a side dish or even a light meal with a salad!

Read more

Home Fries My Version

fenway
fenway @Fenway

These are good with eggs,or as a side dish or even a light meal with a salad!

These are good with eggs,or as a side dish or even a light meal with a salad!

Read more
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Ingredients

20 mins
4 servings
  1. 4 mediumrusset potatos, peeled and cut into 1inche cubes
  2. 4breakfast sausage
  3. 1onion, chopped
  4. 3 cloveof garlic, chopped
  5. 2 mediumanaheim peppers, chopped or pepper you like
  6. 4 sliceof bacon
  7. 1 tspcajun seasoning
  8. 1 tspblack pepper and salt to taste
  9. 2 tbspcanola oil
  10. 1 tbspbutter
  11. 1/4 cupgrated parmesan cheese
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Steps

20 mins
  1. 1

    Preheat oven to 450

  2. 2

    In a large oven proof skillet heat 1tablespoon oil, add sausage and brown on all sides, add butter, onion, garlic and chopped pepper, and cajun seasoning, pepper and salt if needed, cook until vegetables are tender and sausage is cooked through, remove to a plate and set aside.

  3. 3

    Heat last Tablespoon of oil in same skillet, add cubed raw potatoes and stir to coat with oil, lay bacon on top of potatos, put in the pre heated oven and roast 20 to 30 minutes turning a few times until golden and cooked through.

  4. 4

    Remove from oven, take bacon slices out and chop. Cut reserved sausage into slices, add sausage, cooked onions garlic and peppers to potatoes. Sprinkle with parmesan cheese and chopped bacon, return to oven just to heat through. Serve hot.

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fenway
fenway @Fenway
on December 23, 2013 21:56
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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