Lebanese Soujok & Potato Mfarrakeh

Updated at: Sat, 02 Dec 2023 04:04:06 GMT

Step 1

Heat the oil in a large skillet over high heat, once the oil is hot, reduce the heat to medium, then add the potatoes, cook, stirring often, until the potatoes are turning golden and becoming tender (should still a bit firm to eat), about 6 to 8 minutes, remove from the skillet, cover and set aside.

Step 2

In the same skillet over medium-high heat add in diced onion, once oil is hot, sauté until translucent, about 4-6 minutes, add in garlic and sauté for 30 seconds, add the sausage, using a wooden spoon to break up the meat into bite-size pieces, cook for 6-8 minutes, stirring occasionally until the sausage get lightly browned.

Step 3

Add the tomato paste, salt, and stir for 1 minute, then add the reserved potatoes, the diced tomatoes and continue cooking until the potatoes are tender and the sausage is fully cooked through, about 5 to 6 minutes more.

Step 4

Add in chopped spring onion and combine well, cover and cook for 1-2 minutes to allow the spring onion to wilt, drizzle with lemon juice and stir, taste adjust the salt as desired, remove from heat.

Step 5

Garnish with the chopped parsley or green onions, and serve hot, with plain yogurt or enjoy it all on its own.

Step 6

To store: Refrigerate leftovers in an airtight storage container for up to 3 days.

Step 7

To rewarm leftover sausage and potatoes, over medium-low heat, re-crisping the ingredients in a skillet, and will be delicious topping them with fried eggs.

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