dutch-oven-potatoes

are a simple
garden vegetable recipe
that can be
prepared in your fire-pit
or on top of the stove

Ingredients for dutch-oven-potatoes

6-8 medium sized potatoes, cut into 1/2 to one inch pieces
2 medium onions diced
1 Green Pepper (optional) cut in medium sized pieces
2 good sized carrots, sliced in 1/8th inch slices
2 stalks celery, diced
Salt and pepper to taste
2 cloves minced garlic
Herbs to taste from your herb garden

1 lb Jimmy Dean Breakfast Sausage
1 Cup Shredded Cheddar Cheese

How to make it:

Prepare vegetables and set aside.
Cube sausage into 1/2 to 1 inch pieces.
Heat dutch oven and begin frying sausage, stirring continually so sausage doesn't burn.
Add prepared onions, peppers, carrots and celery.
These take longer to cook, so you will partially cook them before adding potatoes.

Add potatoes, spices, garlic and herbs, stirring until well mixed.
Put on lid and cook for 25 to 35 minutes.
Add cheese and thoroughly mix.
Serve hot.

NOTE: This dish can be cooked in your 6 quart stainless soup pan on your stove top. Use a medium to low heat to brown sausage. Add potatoes and spices once you get your meat and vegetables partially done. Stir to mix raw potatoes with heated vegetables. Cover. Turn stove down to low heat. Cook and serve as above.

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