Lumbercamp Falls Skillet

• 2 slices bacon
• 3 medium red potatoes, thinly sliced
• 1 medium bell pepper, cut into 1/2 in. strips
• 1 large onion, halved and sliced
• 14 teaspoon salt
• 18 teaspoon cayenne pepper
• 18 teaspoon black pepper
• 1 lb cooked smoked andouille sausages or 1 lb smoked sausage, cut into 1/2 in. slices
• 1 (10 ounce) package frozen whole kernel corn

1. In a very large skillet, cook bacon till crisp.
2. Remove bacon, reserving bacon drippings in skillet.
3. Drain the bacon on paper towel.
4. Crumble bacon; set aside.
5. Add the potatoes to the skillet.
6. Cook and stir over medium heat for 5 minutes.
7. Add the bell pepper and the onion.
8. Sprinkle with salt, cayenne and black pepper.
9. Cook and stir 8 minutes more.
10. Add the sausage and the corn.
11. Cook and stir for 8 to 10 minutes more or until potatoes are tender and brown.
12. Sprinkle with reserved bacon.

bacon, red potatoes, bell pepper, onion, salt, cayenne pepper, black pepper, sausage, kernel corn

Taken from www.food.com/recipe/lumbercamp-falls-skillet-190176 (may not work)