If you’ve ever been to Silver Dollar City, you’ve walked by them cooking these potatoes in GIANT cast iron skillets. Calico Potatoes are by far my favorite thing to eat at Silver Dollar City, and that’s saying a lot, considering they have tons of good food around every corner.
Reality is, I don’t want to have to go to Silver Dollar City every time I want to eat these delicious potatoes, so I came up with my version of Copycat Silver Dollar City Calico Potatoes! They’re super uymmy, and you just HAVE to use the creole seasoning on them to give it that extra kick. The creole seasoning is always available at the condiment station at Silver Dollar City when I get these, and it makes the dish complete. I buy mine at Walmart, and always geat Tony Chachere’s Original Creole Seasoning. It’s cheap, and a little goes a long way! I never eat mine with the sausage included, but my husband refuses to eat a meal without meat. If you want to keep it true to SDC, used smoked sausage links. We tend to kick it up a notch and use Earl Campbell’s Hot Links sausage.
If you’re a sissy like me, and don’t like spicy food, only use a teaspoon of the creole seasoning instead of two. If you like your food to drain your sinuses, then use three teaspoons instead of two. Whatever floats your proverbial boat!
- 1 large sweet potato, peeled
- 2 russet potatoes, unpeeled
- (1) 12 oz bag of frozen corn
- 1 onion, chopped
- 2 teaspoons Tony Chachere's Original Creole Seasoning
- 2 Tablespoons butter or margarine
- 1 lb of smoked sausage or Earl Campbell's Hot Links
- Cut your peeled sweet potato into thin slices.
- Quarter the slices so you have bite size pieces.
- Slice and quarter your russet potatoes the same way, without peeling them first.
- Coarsely chop your onion.
- In a deep, large skillet melt the butter on high.
- Add your potatoes, corn, and onion to the pan.
- Sprinkle the creole seasoning on the top of the mixture, and combine.
- Reduce heat to medium, and cover the pan with its lid.
- Cook on medium heat, stirring occasionally, for 30 minutes.
- In a separate pan, slice and cook your sausage thoroughly.
- At the end of 30 minutes, make sure all your potatoes are tender. Don't over cook, or all your ingredients will turn to mash.
- Combine the sausage with your dish, and serve immediately.
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