I found my new favorite kitchen tool! It makes prepping veggies so fast and is my secret for a restaurant skillet at home. Here's what you'll need: Mueller Multi Chopper/Slicer 2 russet potatoes, washed and sliced into 1 inch rounds 1 large green pepper, washed and cut off the stem 1 medium onion, peeled, sliced into 1 inch slices 1 package of breakfast sausage, crumbled, cooked and set aside 1 cup freshly shredded cheddar cheese Avocado oil Seasoning salt Pepper Here's how you make it: 1. Prepare all the veggies, using a Mueller Multi Chopper/Slicer, use the Large Dicer Blade and begin chopping each veggie. Add to an individual bowl, repeat until everything is chopped. 2. To a small skillet, add the sausage and begin cooking until no longer pink. 3. Heat a large nonstick skillet with some avocado oil. Add the potatoes, season well with seasoning salt. Mix and let cook for 5 minutes, undisturbed. 4. Flip potatoes occasionally until just starting to brown (about 10 minutes). 5. Add in the green peppers and onions. Season with pepper. Mix well, cover and continue to cook until golden brown (about 10 minutes). 6. Once potatoes have turned golden brown, add in the cooked sausage, press down to help develop a crust. Let cook for 3 minutes, then flip and repeat until desired doneness. Top with cheese, cover until melted. Serve warm. Add in or swap out for any of your favorite vegetables, meat or cheese. This is a great way to use what you have on hand and to get in as many veggies you can! LTKGiftGuide LTKFindsUnder50 LTKHome