Check out Bruce Mitchell's hearty Potato Stuff! It's packed with crispy bacon, savory sausage, and melted Colby Jack cheese, all seasoned perfectly with Blackstone Bayou Blend. This tasty twist on potatoes is sure to hit the spot!
Potato Stuff recipe: blackstoneproducts.com/blogs/...
Ingredients
5 lb Red Skin Potatoes
1.5 lb Thick Cut Bacon
1 lb Smoked Sausage
2 cups diced Yellow Onion, Red Bell Pepper, Celery
2-3 cups Shredded Colby Jack Cheese
Blackstone Bayou Blend
Directions
1. Preheat your Blackstone to medium heat.
2. While the griddle is heating up, dice the bacon and sausage. Add them to the griddle and cook until the bacon is crispy and the sausage has a nice color. Set aside when done.
3. While the bacon is cooking, thinly slice the potatoes using a mandolin or slicer. Place all sliced potatoes into a large bowl. Fill the bowl with water to rinse and drain the potatoes thoroughly.
4. Once the bacon and sausage are cooked, spread out the rendered bacon fat on the griddle. Add all the drained potatoes to the griddle and toss gently in the bacon fat. Cook for about 10 minutes or until one side starts to show color. Flip and continue cooking until potatoes are fork-tender. For faster cooking, consider using a large dome cover and a bit of water to steam the potatoes. Season generously with Blackstone Bayou Blend as they cook.
5. While potatoes are cooking, add the diced onion, red bell pepper, and celery to the remaining bacon fat on the griddle. Cook until softened, and season with salt and pepper.
6. When the potatoes are done, combine them with the cooked bacon, sausage, and sautéed veggies on the griddle. Mix well and season with additional salt, pepper, and Blackstone Bayou Blend to taste. Stir in the shredded cheese and allow it to melt into the mixture.
7. To serve, transfer the Potato Stuff onto a large platter and enjoy!
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