Pan Seared Chicken Franks with Creamy Mashed Potatoes

recipe by:
The Best Dressed Chicken
Pan Seared Franks (Serves 3-4)
  • 6-8 Best Dressed Chicken Premium Chicken Frankfurters
  • 1 medium onion
  • 2 medium bell peppers
  • ½ medium red or white onion
  • 2 tbsp olive oil or coconut oil
  • Store bought Sweet & Sour or Barbeque Sauce (optional)
Creamy Mashed Potatoes
  • 8-9 medium irish potatoes (2 lbs)
  • ¼ cup butter or margarine
  • ¾ cup milk (an extra ¼ cup may be added if desired)
  • Sea salt to taste
  • Sea salt to taste
Pan Seared Chicken Franks with Creamy Mashed Potatoes
Pan Seared Franks
  • In a medium pot of water, bring to boil and cook frankfurters for about 5-6 minutes. Drain or remove franks with a tong and set aside.
  • In a wide saute or frying pan add oil and cook on medium heat bell peppers and onion
    For 2-3 minutes. Next add the franks and continue cooking sausages with peppers and onion for another 4-5 minutes. Season to taste with cracked blacked pepper and salt.
  • At this point you may add desired sauce to pan or use sauce on the side when plating with
    mashed potatoes. (see mashed potato recipe below)
  • Top (garnish) with fresh herbs such as parsley or chopped scallion.
Creamy Mashed Potatoes
  • Wash and peel potatoes. Cut into uniform sized pieces (same size).
  • Using a medium pot, cover potatoes with water and bring to a boil. Add salt to taste.
  • Cook until tender and drain immediately. Mash with a potato masher adding butter and milk as you mash the potatoes. Season to taste with salt and pepper. Potatoes should look fluffy and creamy. Enjoy with Best Dressed Chicken’s Pan-Seared Premium Franks and a desired sauce such as Sweet and Sour or Honey Barbeque Sauce.
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