2 bacon strips
3 cups red potatoes, scrubbed and sliced in 1/4-inch slices
1 cup bell pepper, sliced
1 cup onions, chopped
2 cups whole kernel corn (fresh or canned)
1 pound smoked andouille sausage, sliced in 1-inch slices (precooked)
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste
Fry bacon in large pan until crisp and remove from pan, leaving bacon drippings. Add potatoes, peppers and onions and stir fry over medium-low heat until potatoes start to soften.
Add corn and andouille sausage and continue to stir fry until potatoes are done and mixture is heated through.
Add crumbled bacon strips. Season to taste. (Oil may be substituted for bacon drippings.)