Potatoes and Peppers

 

 

 I was recently scrolling through the tick tocks, and I saw a video for this recipe. It's an old timey recipe that was clearly meant for using up leftover potatoes and peppers. Coincidentally, I happened to find myself in the position of having a surplus.... three big potatoes leftover from my most recent Dinner Hang, and a whole bag of peppers from my sister, Jeanie.  I thought "How perfect is that??" 

 It was so easy and it turned out so good, I thought "why aren't we making this all the time??" Of course, I can see this as a side dish for any kind of grilled or roast beast, but I can REALLY see it as part of a big Sunday breakfast with eggs, bacon, sausage, and/or scrapple. YUM! It's also good enough to be a one pot meal, all on its own. Add some diced ham? YES PLEASE! I'm officially adding this to my breakfast/brunch repertoire. 

 So if you have some potatoes and peppers to use up, this is the recipe you've been looking for!

 

 

Bacon fat and/or butter 

Potatoes, peeled (if desired), and sliced

Peppers, sliced

Onions, chopped

1/2 cup milk or cream

4 oz Cheddar cheese, shredded

salt and pepper to taste

 

Melt the bacon fat and/or butter in a large skillet or wide shallow pan over medium heat. Add your potatoes. Let them cook, stirring frequently to make sure they don't stick. If you're pan has a cover, even better. 

 When your potatoes are about halfway done, add your onions and peppers. Continue to stir and saute. Season with salt and pepper. When the potatoes are tender, drizzle in the milk or cream. Give it another stir, then give it a taste and adjust the seasoning, Top with shredded cheese. When the cheese is melted, it's ready to serve. 

 

 

Tips:

This requires more salt than you think it will. Just taste the potatoes and adjust the seasoning before you add the cheese. Want to add other seasonings? DO It! 

Use any kind of potatoes, or peppers or onions you have, I had a bunch of different color peppers, which was perfect. Do you like hot peppers? Go for it!

You really don't even have to peel the potatoes. Just sayin' 

The cream will absorb into the potatoes, so it doesn't really make a sauce. It's more of a velvety coating. I didn't have milk or cream, so I added a small can of evaporated milk. Use what you have!

Use whatever kind of cheese you like, and for Heaven's sake, SHRED YOUR OWN. It melts SO much better, than the pre-shredded.. and seriously, isn't that worth 2 extra minutes?