Lumbercamp Falls Skillet

The irresistible combination of Cajun andouille sausage and bacon bump up the flavor of this home-style breakfast dish. A cast-iron skillet browns it best.

    2 slices bacon

    3 medium round red potatoes (1 pound), thinly sliced

    1 medium red or green sweet pepper, cut into 1/2-inch strips (1 cup)

    1 cup chopped onion

    1/4 teaspoon salt

    1/8 teaspoon cayenne pepper

    1/8 teaspoon ground black pepper

    1 pound cooked smoked andouille or sausage links, cut into 1/2-inch slices

    1 10 - ounce package frozen whole kernel corn

In a very large skillet, cook bacon till crisp. Remove bacon, reserving bacon drippings. Drain bacon on paper towels. Crumble bacon; set aside.

    

Add potatoes to skillet. Cook and stir over medium heat for 5 minutes. Add sweet pepper and onion. Sprinkle with salt, cayenne, and black pepper. Cook and stir for 8 minutes more. Add sausage and corn. Cook and stir for 8 to 10 minutes more or till potatoes are tender and browned. Sprinkle with reserved crumbled bacon. Serve immediately.