An old classic made healthier with the inclusion of turkey sausage. Perfect for brunch!*You can use red potatoes, but I'd prefer to peel red potatoes. I find the skin if tougher than Yukon gold potatoes.
Wash and cube potatoes. Soak in water 30 minutes to an hour. Remove from water and drain potatoes.
Add potatoes to a large pot. Add enough water to cover the potatoes. Bring to a boil, then reduce heat to medium and cook for 10 minutes.
Drain potatoes well. You do not want much water on the potatoes when you add them to the hot skillet!
Add 3 Tablespoons canola oil to a cast-iron skillet and heat on medium to medium-low. Add just enough potatoes and sausage to make one layer in the skillet, liberally salt and pepper the mixture. (You will have to cook in batches or use two pans.)
Cook on one side, undisturbed, until browned. This will take about 10 minutes. Turn with a spatula and cook until browned and cooked through. (Add more oil if necessary.) When potatoes are browned as much as you like, remove from pan and cook the second batch.