1/4 cup oil
3 to 4 medium yukon gold potatoes, thinly sliced or cubed into bite-sized chunks
1 to 2 medium onions, thinly sliced
4 to 6 veggie hotdogs or sausage links
6 cloves garlic, minced
3 medium bell peppers, thinly sliced
2 medium yellow squash, thinly sliced (optional)
2 medium zucchini, thinly sliced (optional)
1 (15-ounce) can unsalted, unsweetened corn, drained OR kernals from 2 cobs fresh corn
any herb or seasoning blend, to taste
1. In a large skillet over medium-high heat, heat oil until it is rippling. Add potatoes, onion, hotdogs, and garlic; saute until the potatoes are softened and slightly browned, onion is translucent, and veggie dogs/sausage are browned and slightly crispy.
2. Add the bell peppers; cook until the peppers are crisp-tender.
3. Add the yellow squash and zucchini and yellow squash; cover to steam the until soft.
4. Add corn and season to taste with the seasoning blend; continue cooking until corn is warmed through.