Ingredients

• 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

Directions

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. Makes 6 servings.