Lumbercamp Falls Skillet | Midwest Living

Lumbercamp Falls Skillet

Lumbercamp Falls Skillet

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  • Makes: 6 servings
  • Start to Finish 40 mins

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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


  1. In a very large skillet, cook bacon till crisp. Remove bacon, reserving bacon drippings. Drain bacon on paper towels. Crumble bacon; set aside.
  2. 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.

Nutrition Facts

(Lumbercamp Falls Skillet)

Servings Per Recipe 6, sodium (mg) 1285, fiber (g) 3, sat. fat (g) 11, Fat, total (g) 30, chol. (mg) 58, pro. (g) 21, carb. (g) 28, cal. (kcal) 461, vit. C (mg) 47, calcium (mg) 40, iron (mg) 2, vit. A (IU) 1069

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