Makes: 4 servings
- 3 tablespoons EVOO or vegetable oil, plus more for drizzling
- 3 starchy potatoes (such as Idaho or russet)-peeled, halved lengthwise and cut into 1/4-to-1/2-inch half-moons
- Salt and pepper
- 1 large onion, halved and sliced
- 2 large cloves garlic, thinly sliced
- About 2 tbsp. sweet paprika
- 1 large tomato, chopped
- 6 knockwurst, bratwurst or other fully cooked hot dog-style sausages
- Sour cream, to taste
- Finely chopped fresh parsley and/or dill and/or chives, for garnish
- In a large skillet, heat 3 tbsp. EVOO over medium, three turns of the pan. Add the potatoes and season 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 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 herbs.
Recipe by Rachael Ray