Serves:

Ingredients:

1 md Onion
2 lg Scallions
1 lg Tomato
1 3/4 lb Red potatoes (6 medium)
1 1/2 ts Salt
2 tb Vegetable oil
1 tb Minced fresh basil leaves
1/4 ts Dried oregano
1/8 ts Dried thyme
1/4 ts Ground black pepper
3/4 lb Bulk Italian sausage (OR
-other spicy sausage)
4 oz Cheddar cheese
4 oz Sour cream
1/2 ts Paprika

Method:

Peel and cut the onion into 1/4-inch dice.
Thinly slice the scallions crosswise.
Core, seed and chop the tomato.
Quarter the potatoes and cook them, with 1 teaspoon salt, in water to cover; simmer until tender, about 10 minutes; drain.
Heat oil in a skillet and saute potatoes until lightly browned, about 10 minutes.
Add onions, scallions, tomato, herbs, pepper and 1/2 teaspoon salt.
Saute until the onions are tender, about 4 minutes; set mixture aside.
Add sausage to same skillet and saute until browned, 8 to 10 minutes; drain and discard fat.
Toss sausage with the potato mixture and transfer to a 3-quart casserole.
(Can cool, cover, and refrigerate overnight.
) Grate the cheese (1 cup).
(If casserole has been refrigerated, heat it in a 350 F oven for about 15 minutes, until warm.
) Adjust oven rack to high position and heat broiler.
Sprinkle casserole with grated cheese and broil until cheese is melted, about 3 minutes.
SERVING: Top with sour cream, sprinkle with paprika, and serve immediately.