Andouille breakfast potatoes
◾enough potatoes to feed your "crew" (enough to fill the bottom of a black iron skillet) ◾½ pound smoked andouille sausage (or good smoky pork sausage), cut into small chunks ◾½ cup sweet onion, diced ◾1sprig of fresh rosemary, stripped from the stems ◾1 Tbsp vegetable oil ◾Tony Chachere's Creole seasoning - to taste
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