2 lbs baby red potatoes (or red/gold), cut into 1–1½-inch pieces; 1 onion, sliced into thick half circles; 1 red bell pepper, cut into 1-inch pieces; 8 oz smoked sausage or kielbasa, cut into 1 ...

On a large rimmed baking sheet, toss all of the potatoes with the shallots and the 1/3 cup of olive oil. Season generously with salt and pepper. Roast for about 15 minutes, until the potatoes are ...

In a large sauté pan, heat butter over medium-high heat. Add sausage and sauté 2–3 minutes, stirring occasionally. Add onions, celery, bell pepper and minced garlic and sauté 3–5 minutes or ...

This recipe reduces the standard preparation time by utilizing a single sheet-pan. While this version combines potatoes, mushrooms, breakfast sausage and eggs, you can experiment with any other ...

In a small bowl, combine smoked paprika, cumin, garlic powder, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix well. Sprinkle spice mixture evenly over salmon and rub into flesh.

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production.

Arrange in a single layer, then break 1 lb. merguez or other spicy sausage, casings removed, into 1½" clumps and dot all over vegetables. Step 2 Roast hash until potatoes are tender, 25–28 minutes.