2 lbs (1 kg) Idaho potatoes, peeled and rinsed

1 medium Spanish onion, chopped

1 red bell pepper, diced

2 tablespoons (30 ml) butter

Tabasco sauce, to taste

1/4 cup (60 ml) vegetable oil

2 hot Italian sausages, cooked and diced

1 cup (250 ml) corn kernels, thawed and drained

Salt and pepper

1/2 cup (125 ml) fresh basil or parsley, finely chopped for garnish

In a large pot of boiling salted water, cook the potatoes, covered, about 10 minutes. Run under cold water and drain. Refrigerate for 30 minutes. Pat dry and dice.

In a large non-stick skillet, sauté the onion and bell pepper in the butter until the onion is golden brown. Add a few drops of Tabasco sauce. Set aside in a bowl.

In the same skillet, add the oil and fry the potatoes over high heat, turning them occasionally, until browned. Add the onion mixture, sausage and corn. Continue cooking for about 2 minutes. Season with salt and pepper.

Garnish with herbs. Delicious with eggs!

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