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SKILLET FRANKS AND POTATOES

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 4
INGREDIENTS
  • 1 pkg (16 oz each) Hebrew National® Quarter Pound Beef Franks
  • 3 tablespoons Pure Wesson® Vegetable Oil, divided
  • 4 4 med = about 3 cups medium red potatoes, chopped, cooked and drained
  • 1 1 large = about 1 cup large onion, chopped
  • 1 1 med = about 1 cup medium green bell pepper, chopped
  • 1 teaspoon ground dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons Chopped fresh parsley, optional
DIRECTIONS

Make shallow cuts in franks (no more than halfway through) about every inch. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add franks; heat 5 minutes, or until browned, turning occasionally. Remove franks from skillet; set aside.

Add the remaining 2 tablespoons oil, potatoes, onion and bell pepper to same skillet. Cook and stir 12 minutes or until potatoes are golden brown. Stir in sage, salt and pepper; mix well.

Return franks to skillet. Cook 5 minutes, or until heated through, turning franks once halfway through cooking time. Sprinkle with parsley, if desired.