1 package of (16 ounces) Hebrew national Quarter Pound Dinner Beef Franks or any of your favorite sausage links
3 tablespoons vegetable oil, divided
4 medium red potatoes, chopped, cooked and drained (about 3 cups)
1 large onion, chopped (about 1 cup)
1 medium green bell peppers, chopped (about 1 cup)
1 medium red bell peppers, chopped (about 1 cup)
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley (optional)
Make shallow cuts in franks or sausage (no more than halfway through) about every inch.
Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add franks or sausage; heat 5 minutes or until browned, turning occasionally. Remove franks from skillet; set aside.
Add the remaining 2 tablespoons oil, potatoes, onion and bell peppers to the same skillet. Cook and stir 12 minutes or until potatoes are golden brown. Stir in sage, salt and pepper; mix well.
Return franks or sausage to the skillet. Cook 5 minutes or until heated through, turning franks over halfway through cooking time. Sprinkle with parsley, if desired.