- 3 to 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 4 tablespoons chopped fresh parsley
- 2 onions, cut into 3/4- to 1-inch pieces
- 1 pound breakfast sausage links, cut into 1-inch pieces
- 4 bacon slices, coarsely chopped
- 1 14 1/2-ounce can beef broth
- Arrange potatoes in bottom of heavy large saucepan; sprinkle with 1 tablespoon parsley. Top with onions; sprinkle with 1 tablespoon parsley. Top with sausage and bacon. Pour broth over. Season with pepper. Bring to boil over high heat. Cover pan. Reduce heat to medium-low; simmer until potatoes are tender and sausage is cooked through, about 40 minutes.
- Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with 2 tablespoons parsley.