Hualapai Skillet

This dinner includes all leftover items and worked perfectly for a cold night at Elk Ridge.

1-2 Tbsp Canola or Olive Oil

2 Andouille Sausage, sliced

Boiled potatoes, quartered

Peas

Cherry Tomatoes, halved

1 yellow pepper, chopped or diced

Heat skillet on medium-low heat (4-5 on a gas range).

Add oil to the pan and heat until the oil starts to shimmer.

Add potatoes and brown on each side

Add sausage and brown until the sides puff out of the casing.

Add the yellow pepper and mix together.

When peppers start to look warm and soften just a little, add the cherry tomatoes and the peas. The heat of the other ingredients will cook the peas, and the juice from the tomatoes will keep everything moist.

Salt and pepper to taste. Serve in bowls with a fork. Works well with ketchup or salsa.

Serves two hungry campers.