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LUMBERCAMP FALLS HARVEST SKILLET




Source of Recipe


FROM SILVER DOLLAR CITY’S OUTDOOR KITCHENS


Recipe Introduction


This makes a very colorful, hearty meal – all cooked in one skillet! Our outdoor cooks stir up a feast in a five-foot skillet on an outdoor grill, but this recipe is scaled down for a family-sized meal. A Silver Dollar City favorite, the Lumbercamp Falls Skillet servings are served steaming hot, straight from the pan.


List of Ingredients




2 Strips bacon

3 Cups red potatoes, scrubbed and sliced in ¼ inch slices

1 Cup sliced bell peppers

1 Cup chopped onions

2 Cups whole kernel corn (fresh, frozen or canned)

1 Lb. smoked andouille sausage, sliced in ½ inch slices (precooked)

Salt, pepper and cayenne pepper

Recipe



Fry bacon in large pan until crisp and remove from pan, leaving bacon drippings. Add potatoes, peppers and onions and stir fry over medium-low heat until potatoes start to soften. Add corn and andouille sausage and continue to stir fry until potatoes are done and mixture is heated through. Add crumbled bacon strips. Season to taste. (Olive oil may be substituted for bacon drippings)